Step 1

Preheat oven to 350F. Line a 8”x8” pan with a parchment paper sling and set aside.

Step 2

In a large bowl whisk together the egg, 1 teaspoon vanilla extract, melted butter and 1/3 cup of maple syrup. Add in the oat flour, oats, baking powder and salt and mix together until it forms a wet crumbly mixture.

Step 3

Take about two thirds of the crumble mixture and place it in the prepared dish. Pat down the mixture evenly with your hands or a spatula.

Step 4

In a small bowl toss together the fresh raspberries and 1 teaspoon tapioca starch. Add in 1 teaspoon vanilla extract and 2 tablespoons maple syrup and toss together, mashing a few raspberries as you mix.

Step 5

Place the raspberry mixture evenly on the on top of the crust.

Step 6

Sprinkle the remaining crumble mixture evenly on top.

Step 7

Place in the oven and bake for 30 minutes until the topping is golden.

Step 8

Cool on a wire rack and then cut into squares.