Preheat the oven to 350F. Lightly grease an 8x8 or 9x9-inch baking dish with oil or butter. Line the bottom with parchment paper.
If making the crumble, in a medium bowl, add the butter and microwave until just melted. Stir in the maple syrup and vanilla. Stir in the oats, almond flour, salt, cinnamon, and baking powder until combined. Place in the freezer to chill for 10 minutes.
In a large bowl, whisk together the oil, nut or seed butter, maple syrup, egg, and vanilla until smooth.
Add the almond flour, cocoa powder, baking soda, and salt and stir until combined. Stir in the chocolate chips until evenly distributed.
Transfer the brownie mixture to the baking dish and spread into an even layer. Top evenly with raspberries and then the crumble topping (if using).
Bake for about 45 minutes or until the crumble topping is starting to turn golden brown (if using) or 30-40 minutes if not using the crumble topping.