Preheat the oven to 350°F and line an 8”x 8” square baking pan with parchment paper.
To prepare the crumble mixture in a large bowl, mix together almond flour, rolled oats, coconut oil, maple syrup and salt. I like to use a rubber spatula or fork - don’t recommend an electric mixer.
Set aside 1 cup of the crumble mixture and press the remaining crumble into the prepared pan. Be sure to press the crumble tightly into an even layer.
Bake the crust for 10 minutes, just until lightly golden.
After par-baking the crust, remove from the oven.
Mix raspberry jam in its jar to make sure it’s spreadable, then pour all the jam onto the baked crust & spread into an even layer.
Sprinkle the top of the jam with the remaining 1-cup of crumble that was set aside earlier.
Bake 30-45 minutes or until the crumble topping is a golden brown color.
Allow to cool completely, then cover & refrigerate for at least 1 hour or best overnight.
Pull the sides of the parchment paper upwords to remove the entire bar from the pan. Then, place onto a cutting board & slice into 16 squares. Enjoy.