Preheat the oven to 375 degrees. Grease an 8 in x 8 in pan. (make sure it can hold 2 quarts, I used a Pyrex glass pan).

Make the jam. Put 1 pound of sliced strawberries, 6 ounces of raspberries, 1 Tbs honey, and 1 Tbs water in pot. Cook them over medium heat for 10 minutes, mixing every so often.

Put the diced apples, nectarines, peaches and blueberries into a greased 8 in x 8 in pan. Mix the fruit together. Top the fruit in the jam and mix until all the fruit is covered in the jam.

In a medium bowl, mix the 2 cups oatmeal, 1 cup almond flour, and 1.5 tsp cinnamon together.

In a small bowl, mix the 1 tsp vanilla, 1/3 cup maple syrup, and 1/3 cup melted coconut oil together. Then, pour this mixture into the oatmeal mixture and mix well.

Take the oatmeal topping mixture and evenly distribute it on top of the fruit in the pan. Pat the topping down.

Bake for 30 minutes, or until the oatmeal top is golden and has hardened.