Preheat oven to 350°. Grease a 9"- 10" glass pie plate with coconut oil or butter.

Preparing base layer: In a high powdered blender, blend oats into oat flour. Pour into a large mixing bowl.

Add coconut sugar, baking soda, baking powder, and sea salt to oat flour. Whisk together.

In a small saucepan, melt 1/4 c. of coocnut oil.

Add 2 large eggs, lemon juice, vanilla extract and coconut oil to oat mixture. Stir until it's evenly mixed together. Pour into your greased baking dish. Spread evenly and set aside.

Middle Layer: In a small saucepan heat 2 c. raspberries, 1 T. tapioca starch and 1 T. raw honey. (If using frozen they will cook down quickly.).

Take a potato masher and press the raspberries while they cook down. It will make a nice raspberry sauce in approximately 8 minutes. Pour onto the base layer.

Crumb Topping: In a food processor add the 1 c. oats, 1/2 c. coconut sugar, 1/2 c. coconut flakes, 1/4 c. tapioca starch, 1 tsp. gelatin. Pulse until well mixed. Add 5 T.of cold coconut oil or butter in tablespoon size portions. Pulse until mixture resembles crumbs.

Sprinkle evenly over the raspberry layer. Bake at 350° for 35-40 minutes.

Once the topping looks gently browned, remove from the oven and cool on a wire rack. Cut into 8 pieces and serve slightly warm.