n n For the fillingn n n Combine cherries and maple syrup in small pan and heat on medium heat until bubbly.n n Lower your heat and let simmer for 5 minutesn n Add your chia seeds and continue to simmer for 5 more minutesn n Remove from the heat and add vanilla.n n Let cool at room temperature and then refrigerate.n n You can do this part in the evening and let it sit in your fridge overnight. The cooler the better. Typically, I start my cherries in the morning and end up finishing the recipe 4-5 hours later.n nnn n For the crustn n n Preheat oven to 350'n n Place the oatmeal in your food processor and pulse until the flakes are about a quarter of the size they were originallyn n Add remaining ingredients, except palm shortening, and pulse again until combined.n n Add palm shortening and pulse until just combined. You may have some little bits of the shortening still showing, but you don't want to overmix.n n Press your crust into a parchment paper lined, 8X8 baking dish. Really press it down and make sure it gets into all the corners.n n Bake for 20 minutesn n Remove and let cool completely before topping with cherries/ berriesn nnn n For the crumble toppingn n n Combine all ingredients in your food processorn n Press into cherry mixn n Once assembled, put back into oven at 350' for 20 minutes.n n Let cool completely before slicing.n nnn n Notesn n n Other berries, especially raspberries, are higher in pectin than cherries and so will most likely need a little less chia. Not sure it'd make a big difference, but just something to know. You can play around with the amount of chia you use to get the desired thickness.n nnn  n