To make the topping: Combine the oats, almond flour, almonds coconut sugar and cinnamon in a medium bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.)
Next make the blackberry filling: place blackberries, maple syrup, lemon juice and vanilla in a medium bowl and toss to combine. Take 1/4 cup of the topping mixture and toss with the blackberry mixture. Divide between the two small skillets or add to your prepared pan. Sprinkle evenly with topping.
You can also make this recipe with a combo of berries: I like 1 cup strawberries and 1 cup of blackberries too!
Allergic to almonds? Try using pecan meal (ground up pecans) or hazelnut meal instead. You can also sub the almonds for any kind of nut. I like pecans best.