Jam 

¾ cup (150g) blueberries (fresh or frozen)

2 cups (375g) raspberries or strawberries (fresh or frozen)

3 tbsp maple syrup

1 ½ tbsp cornstarch

Base

1 ½ cup almond meal

1 ¼ cup rolled oats (gluten free if needed)

¾ cup plain flour (gluten free if needed)

½ cup coconut oil (solid)

½ cup pure maple syrup

¼ cup almond butter

1. Preheat oven to 175°C and line a 20cm by 20cm square tray with baking paper and grease with coconut oil. Place all the jam ingredients into a medium saucepan and bring to a summer. Continue cooking for 15 minutes, or until thickened.

2. Whilst the jam is cooking, begin the crumble. Place all the dry ingredients into a large mixing bowl and combine well. Add the coconut oil, maple syrup and almond butter to the dry ingredients and mix well again. It’s best to use your hands for this part. Once combined, place two thirds of the mixture into the base of your prepared baking tray and firmly press down to form a flat base. Bake for 10 minutes.

3. Once the base is baked, remove from the oven and pour the jam on top. Now crumble the remaining mixture on top. Return the tray to the oven and bake for a further 25-30 minutes, or until golden. Once cooked, remove from the oven and let cool for at least one hour before slicing.