If you want the pie to be gluten-free just swap the rolled oats to either quinoa flakes or ordinary gluten-free oats.
In this version I used raspberries and blueberries, but you can use your favorite berries and fruit.
Turn on the owen on 175 C, and grease a medium baking dish with coconut oil.
Rinse all the berries
put the berries and the apple in the baking dish and add lemon juice, the maple syrup and the ground vanilla
Make the crumble starting with the dry ingredients. Add the pitted and chopped dates and the coconut oil and mix with your hand until the crumble have a good texture.
Pour the crumble evenly over the berries.
Bake fr appx. 30 minutes until the crumble has a great light brown colour and the juice is bubbeling around the edges.