Heat a large skillet over medium heat. When hot, Add oats and toast for 2 to 3 minutes. Add in the flour and mix in and toast for another 2 minutes. Stir occasionally.
Add the almond flour and oil and mix in well and toast for half a minute. Add the salt, spices and sugar and mix in. Take off heat.
Add maple syrup a tbsp at a time, while still hot, and mix in to make crumbly mixture. Add a tsp more oil or maple to get the texture you prefer. Taste and adjust sweet by adding in some more coconut sugar. Transfer mixture to a bowl
Combine the ingredients for the berry mixture in the same or different skillet over medium heat. Mix well and cook for 7 to 9 minutes partially covered, or until the berries are tender and the mixture thickens slightly. Taste and adjust sweet and flavor. Add more water if too thick. (This berry mix works equally well with frozen berries. Cook time might increase by a minute or so).
Immediately transfer the berries to serving bowls. Top with the crisp generously. Add a dollop of vegan ice cream or whipped coconut cream and serve.
To make this gluten-free: Use gluten-free flour of choice such as oat flour or a mix of flours like sorghum,buckwheat,oat or rice flours. To make these Oat free: Use coarsely ground nuts such as hazelnuts and almonds instead of oat. Mix into the toasted flour and proceed. To Bake: Mix the ingredients under Berries with only 1 tbsp water and spread in a baking dish. Mix the ingredients under crisp to combine well and sprinkle over the berries mixture. Bake uncovered for 30 to 40 minutes. Nutrition value is approx 1 of 4 serves, does not include ice cream. Metric measures of berries use fresh berries. Weight of frozen berries if much more.