Preheat oven to 350 degrees.
Line an 8x8 baking sheet with parchment paper and set aside.
In a large bowl, add almond flour, oats, almonds, coconut oil, maple syrup, vanilla extract and salt. Mix to combine well.
Take 2/3 of the crust/crumble mixture and press into the bottom of your lined baking pan. Use your fingers to create an even layer.
Bake for 15 minutes, then allow to sit for 5 minutes on the countertop. While crust is baking, make the filling.
For the filling, mix cornstarch or arrowroot starch with water and set aside.
To a medium sized sauce pan, add blueberries, cherries, lemon juice, lemon zest and vanilla extract. Cook over medium heat until berries thaw (if frozen) and begin to release their juices, about 5-10 minutes.
Add the diluted cornstarch or arrowroot starch mixture and mix well. Allow to sit over medium heat until bubbling and thickened.
Set filling aside and allow to cool slightly.
Pour berry filling on top of crust and spread into an even layer.
Then take the remaining crust/crumble mixture and use fingers to arrange on top. It does not need to cover the berry filling completely.
Bake for 30 minutes, until the topping begins to brown slightly.
Allow to cool completely before slicing into 9 squares. If not, the berry mixture won't be set up entirely.
Serve with ice cream or whipped cream. Enjoy!