Preheat oven to 350.
Line an 8x8 baking dish with parchment paper (grease the inside well so that the parchment paper sticks).
First things first, add the crumble toppings to a small bowl, and use a fork to mash everything together, leaving lots of chunks.
Place the bowl in the refrigerator while you make the cake.
Next, grab a large bowl and whisk together the maple syrup, coconut sugar, almond milk, eggs, and the coconut oil/butter/ghee.
Add the almond flour, tapioca/arrowroot flour, baking soda, and salt.
Mix everything together well.
Add about 3/4 cup of the raspberries to the mixture.
Transfer the cake batter to the baking dish and use a spatula to make it even/flat.
Add remaining raspberries to the top.
Take the crumble topping out of the refrigerator and evenly distribute it on top of the cake.
Bake for 32-35 minutes, or when a toothpick comes out clean.