Line an 8x8 inch pan with parchment paper, with the paper coming up on two of the sides, for easy removal. Set aside.
In a large bowl, mix together the flour, oats, sugar, cinnamon, baking soda and salt, until fully combined.
Add in the melted butter, vanilla extract and almond extract and stir until combined and a crumble begins to form together.
Place the crumble mixture into the prepared pan to create a thick enough base. Press the dough down with your fingers to make sure it is even and packed on the bottom of the pan.
Place the remaining crumble in the fridge until ready to top.
To make the filling, place a small heavy-bottom pot over medium heat (I use a small cast-iron French oven). Add in berries, maple syrup, almond extract, cornstarch and salt. Mix to combine.
Use a wooden spoon to lightly break down the berries while they are coming to a boil.
Once boiling, reduce heat and cook for roughly 5 more minutes, or until the mixture thickens (like a jam – should stick to your wooden spoon).
Pour the mixture over the crust in the pan and spread evenly.
Sprinkle the remaining refrigerated crumble over the filling to create a topping.
Bake for 30 minutes or until filling starts to bubble and the top becomes golden.
Once cooked, allow to cool completely on a wire rack.
Once cooled, chill in the fridge for roughly 30mins to harden, before cutting into square bars.
Serve cold, or at room temperature.
Notes
Wait until these have cooled down completely before cutting.These can be stored for up to a week in an airtight container, either in the fridge or in your pantry.