Step 1

Preheat the oven to 325°F (160°C). 

Step 2

To make the flax egg, mix the flax meal and water in a small bowl and set aside. Melt the coconut oil in a small saucepan over a low heat on the stove.

Step 3

To make the crumble topping, pour the almond flour, coconut flour, chopped walnuts or pecans, maple syrup, ground cinnamon, flax egg, melted coconut oil, and vanilla extract into a medium-sized bowl and mix well. Set aside.

Step 4

Line a 6X6 inch (15x15cm) pan with parchment paper.  In a large bowl, mix the frozen berries, maple syrup, and cornstarch and mix well. Pour into the lined pan and top with the crumble topping.

Step 5

Place the pan into the oven and bake for 40 minutes or until the top is golden and the berries are soft. Serve warm.