Step 1

Preheat oven to 350ºF and line an 8x8 baking dish with a parchment paper sling.

Step 2

In a large bowl add almond flour, tapioca, coconut oil (or butter), maple syrup, and sea salt and mix well until it turns into large crumbles. Place ⅔ of the mixture into the bottom of the prepared pan and press down evenly.

Step 3

Bake in the preheated oven for 10-15 minutes, or until the crust looks nearly all baked. Set aside.

Step 4

Meanwhile, make the blueberry filling: in a medium saucepan mix together blueberries, tapioca starch, and cinnamon. Then add maple syrup and vanilla and mix well. Cook on medium heat, stirring often, until the filling becomes thick, about 5-8 minutes.

Step 5

Pour blueberry mixture into parbaked crust and sprinkle the remaining crumble mixture on top and bake for 20-25 minutes, or until the crumble is lightly browned and the filling is bubbling along the edges.

Step 6

Let cool completely before cutting.