Step 1

Preheat the oven to 350°F and spray a 9 x 13 pan with cooking spray. Place the blueberries, maple syrup, lemon juice, and corn starch in the prepared pan and use a large spoon to stir everything together right in the pan. Yes–it’s that easy! Make sure the blueberries are evenly coated and well mixed.  Set aside.

Step 2

In a large mixing bowl combine the rolled oats, almond flour, gluten free flour, coconut sugar, almonds, and salt. Stir everything together. Add the vegan butter or coconut oil to the dry ingredients and mix well until the mixture forms clumps and everything is incorporated.

Step 3

Generously sprinkle the blueberries with the crumble topping. Bake for 45 minutes or until the blueberries began to bubble up and the topping has turned golden brown.

Step 4

Allow to cool before eating. Serve with nondairy ice cream! Enjoy 🙂