1. Preheat oven to 350F.
2. Make the superfood berry filling: In a medium size sauce pan, add the superfood pucks and frozen blueberries. Cook on medium-low heat to break down the fruit, about 4-5 minutes. Mash the pucks and blueberries with a potato masher, leaving it as smooth or as lumpy as you like.
3. Stir in the maple syrup, lemon juice, and cinnamon. Taste and add more maple syrup or lemon juice as needed.
4. Stir in the chia seeds and arrowroot starch. Cook for another 5 minutes on low heat to allow mixture to thicken up. If you want it thicker, stir in more chia seeds 1 teaspoon at a time (mixture will continue to thicken as it sits).
5. Make the crumble: In a medium mixing bowl, stir together the oats, chopped almonds, almond flour, brown sugar, and salt. Add the melted butter and combine till the mixture is moistened throughout.
6. In a 8×8 or 9×9 baking dish, add the superfood filling. Top with the crumble, spreading it evenly.
7. Bake for 35-40 minutes, or until the filling is bubbling around the edges and the top is golden brown. Let the berry crisp cool for 5-10 minutes before serving. Serve with a scoop of vegan vanilla ice cream!

Recipe by Bailey Campbell @basicswithbails