Heat the oven to 350.
In a medium-large mixing bowl, whisk the melted coconut oil, maple syrup, cinnamon, and salt until well combined.
Stir in the coconut flour, almond flour, and oats until combined.
Press a sheet of parchment paper into a glass 8x8 baking dish.
Coat the parchment and any exposed sides of the pan with a thin layer of coconut oil. Coconut oil spray also works well.
Press the crumble mixture evenly into the bottom of the pan, reserving about one cup of the mixture for the topping.
Spread the jam over the crust, then sprinkle the remaining crumble mixture on top of the jam, pressing gently into the jam.
Bake for 30 minutes, or until lightly golden brown.
Cool completely on a wire rack before storing in the refrigerator. Slice when chilled.
