Start off by chopping your plums into rough squares, place in a saucepan along with the blackberries and blueberries. Over a low heat, add Lucy Bee Cinnamon Powder and one tablespoon of maple syrup, then cook for a few minutes until the fruit starts to become a little softer.
Once the fruit is done set aside and prepare the crumble. In a bowl combine the oats, almond flour, Lucy Bee Himalayan Salt and vanilla. Then add the remaining maple syrup and Lucy Bee Coconut Oil. Use your hands to mix until combined.
In a large baking dish, spread your fruit along the bottom then top evenly with the crumble. Bake in the oven for 35-40 minutes until the fruit juices are bubbling around the edges and the crumble is firm and golden brown.