In a medium sized bowl add the oats, flaked almonds and rice flour.
1 cup rolled oats, ½ cup flaked almonds, 2 tablespoons rice flour
Tip the macadamia oil, vanilla extract and maple syrup into a small bowl. Whisk until well combined.
3 tablespoons macadamia oil, 2 teaspoons vanilla extract, 3 tablespoons pure maple syrup
Pour oil mixture into oat mixture and stir until well combined and the oat mixture is evenly coated.
Tip the berries into a large bowl and top with tapioca starch. Stir until well combined and the berries are evenly coated.
Add the berries to a small baking dish and sprinkle crumble mixture evenly over the top.
4 cups mixed berries
Place into the oven onto the bottom shelf and bake for 50 minutes or until top is golden brown and crispy.
Serve warm with yoghurt.
Notes
Store crumble in the fridge, covered or in airtight container. Leftover crumble can be eaten cold or warmed up. Store in the fridge for up to 5 days or freeze in individual containers.