Vegan Gluten-Free Blueberry Crisp

Preheat oven to 375 degrees F (190 degrees C) and grease a cast iron pan or baking dish with butter, ghee, or pan spray.

In a medium mixing bowl, add Fresh Blueberries (3 cups), juice from Lemon (1), Tapioca Starch (1 Tbsp), Ground Cinnamon (2 tsp), Ground Nutmeg (as needed), and Coconut Sugar (4 Tbsp) mixing gently to combine, ensuring each of the blueberries are fully coated with the sugar and spice mixture.

Pour blueberry mixture into cast iron pan or baking dish.

In the same medium mixing bowl, add Almond Flour (1/2 cup), Gluten-Free Oats (1/2 cup), Coconut Sugar (4 Tbsp), and Ground Cinnamon (1 tsp) mixing gently to combine.

Add in Coconut Oil (4 Tbsp) 1 tablespoon at a time using your fingers to pinch together the mixture until crumbly.

Evenly distribute crumble topping over top of the blueberry mixture until the top is fully covered.

Bake for 30 minutes or until crumble topping is golden brown. Serve immediately with vanilla ice cream.