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.

Bake for 40-60 minutes. Mine took 45 minutes. It’s done when the top is a golden brown and the juice around the filling starts bubbling up over the sides.

Allow to cool for 10-15 mins. Serve warm with a scoop of dairy-free ice cream on top. Enjoy! Storing instructions below. Adapted from my Paleo Apple Pecan Coconut Crisp Try these mouthwatering Paleo Desserts: Chocolate Chocolate Chip Coconut Vegan Ice Cream, Ultimate Fudgy Paleo Vegan Brownies.