Preheat your oven to 350. Spray or butter an 8x8 pan.
Pour your frozen fruit into the pan. Make sure the bottom of the pan is fully covered! If you want more fruit, go for it. 4 cups usually covers the bottom of my pan but I typically add more.
In a small glass bowl, whisk together your coconut oil and maple syrup. If your coconut oil starts to solidify you can microwave for a second! Whisk in the extracts and salt.
Combine the oats and pecans (if using) in a medium bowl. Pour the liquid over the oats and stir to combine.
Sprinkle the oats over frozen fruit, making sure all the fruit is covered. See notes for leftover topping!
Bake for about 45 minutes to an hour, until the topping is crisp and the frozen fruit is bubbling on the side.
Let cool completely before you store in the fridge. You can split into individual portions or store in the baking pan. Lasts in the fridge for about 4-5 days, covered.