Baked Blackberry Blueberry Crumble, Green Kitchen Stories

Berry Filling: 2 cups, 225 g blueberries 2 cups, 225 g blackberries tsp ground vanilla 2 tsp lemon juice 1 tbsp maple syrup Crumble Topping: 2, 5 cups, 240 g rolled oats (cert. gluten free if allergic) 5 tbsp almond flour, meal (ground almonds) a pinch sea salt tsp ground vanilla 5 tbsp maple syrup 5 tbsp coldpressed coconut oil, room temperature Preheat the oven to 175C, 350F. Rinse all berries. Place in a baking dish and toss with vanilla, lemon juic