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Preheat oven to 350°F. Grease an 8-inch square baking pan with
coconut oil. Set aside.
In a large bowl, add all Filling ingredients except water-
blueberries, coconut sugar, maple syrup, almond flour,
cinnamon, nutmeg and vanilla. Using a rubber spatula, stir and
fold until blueberries are fully coated and sugar has dissolved. If
your mixture isn’t very wet, add in water—you’ll want to see 1-2
tablespoons liquid at the bottom of your mixing bowl. I used 1 ½
tablespoons water in mine.
Pour this mixture into the prepared baking pan. Use the spatula
to smooth blueberries into an even layer. Set aside.
Add all Topping ingredients to a medium bowl. Using a fork, stir
and fold until crumbles form. Gently spoon evenly over
blueberries, making sure to keep crumbles intact.
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