In a small bowl, combining the oats, flour, coconut palm sugar, brown sugar, cinnamon and salt. Stir to combine.
Pour in the melted butter and stir to incorporate. Set aside.
In another bowl add the frozen berries, flour, sugar, salt, lemon juice and vanilla extract and toss gently to combine.
Pour mixture into an 8x8’’ baking dish or pie plate. Drop the topping ingredients evenly over the top.
Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges. Remove from the oven and allow to cool for at least 7-10 minutes before serving. Top with whipped cream or vanilla ice cream, if desired.
To freeze: Bake and cool the crisp completely, then cover it with a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in oven, 350°F for 20-25 minutes or until heated through.