Mix together crumble ingredients in a small bowl. Set aside.
Mix all the filling ingredients together until well combined. Pour into 9-inch baking dish.
Dot the topping over the filling. Bake for 25-35 minutes until the center is just set.
Allow the casserole to cool, serve slightly warm or chilled.
*Sweet Potato Puree- The recipe, as written, used one 15 oz can of organic sweet potato puree. If using fresh sweet potatoes, you may need to add up to a half cup of almond milk. Bake times vary based on the type of sweet potato chosen and the water content. **Coconut Sugar- The sugar in the filling is very flexible. You can use honey, maple syrup, brown coconut sugar, regular coconut sugar or regular coconut sugar plus a teaspoon of molasses.*** Gluten-Free Flour Blend- We use America's Test Kitchen Gluten Free Flour blend but any pre-bought blend will work. To make a Paleo Sweet Potato Crunch substitute an equal amount of almond flour plus 1 tsp arrowroot starch.