Preheat oven to 350F and line an 8x8 baking pan with parchment paper or nonstick spray.

Mash raspberries and maple syrup together and set aside.

In a large bowl, combine almond flour, oats, baking powder and salt.

Add in maple syrup and almond butter and stir until everything is well combined.

Save a 1 cup of dough to the side and flatten the rest into the 8x8 dish, pressing down firmly on the bottom.

Pour raspberry mixture over top of uncooked crust.

Crumble remainder of topping evenly over top of filling and bake for 40-45 minutes or until golden brown.

Let cool before cutting. Store in fridge.