First, chop almonds. Make them quite small, but not too small. Let some pieces remain bigger while others are small.
Add oats, flour, a pinch of salt, and chopped almonds to a large bowl and mix. Then add agave syrup and coconut oil to it and knead until you get a crumbly texture. It should not stick together to well.
For the filling, use fresh or frozen raspberries. Cut the apple into small dices, preferably even smaller than 1x1 cm. Add them to a separate bowl along with raspberries and sprinkle with starch. Mix so the starch is evenly distributed. Then pour over agave syrup and mix again.
To a greased ceramic baking pan (use coconut oil for greasing), add the raspberry mixture first. Then add crumble; make sure you sprinkle it on top evenly so it's equally thick over all the surface.
Bake in the pre-heated oven at 170°C for 40-45 minutes.
Serve warm or cold with some whipped cream or ice cream.
