Preheat oven to 325° and line a 8x8 or 9x9 square pan with parchment paper. Set aside.
In a large bowl, combine almond flour, coconut flour, coconut sugar, salt, and baking soda. Mix well and break up any large chunks.
Add in the eggs, vanilla, almond milk and coconut oil. Stir until everything is well combined and no dry spots remain. Scoop mixture into the pan and spread evenly. Top with raspberries, pressing them in gently.
Top with crumb mixture, covering the raspberries and making it as even as possible. Bake 50-60 minutes, until the edges are lightly brown and the center is set.