Preparation

• Set the oven to 350 degrees.
• Start with the base layer. In a mixing bowl combine the almond flour, oat flour, and salt.
• Add in the maple syrup, melted coconut oil, and vanilla extract and combine.
• Add the mixture to a greased or lined 8×8 baking dish and evenly flatten. Set aside.
• Then for the berry layer add the berries, maple syrup, and water to a pot.
• Heat the berries on low to medium heat. Once the berries start to soften mash with a potato masher or fork to eliminate any large chunks. Add the corn starch and let the berries simmer and thicken for 5-10 minutes.
• Once the berries have thickened, remove from the heat. I recommend transferring to a bowl and placing in the fridge to thicken further.
• Lastly for the crumble topping combine the oats, oat flour, almond flour, and salt.
• Then add in the melted coconut oil, maple syrup, and vanilla extract and combine. Set aside.
• Remove the berry mixture from the fridge and pour on top of the base. Spread evenly.
• Top with the crumble topping. It helps to squeeze chunks of the crumble topping between your fingers to combine/flatten and then place on top of the berry layer.
• Bake for 25 minutes.
• Let cool, cut into squares, and enjoy!