Ingredients:

  • 6 cups (850g) fresh blueberries
  • 3 tbsp (30g) cornstarch
  • 1/4 cup (50g) maple syrup
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) old-fashioned rolled oats
  • 3/4 cup (95g) almond flour
  • 1/2 cup (100g) coconut sugar
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) cold unsalted butter, cubed

Instructions:

  1. Toss the blueberries, cornstarch, maple syrup, lemon juice, cinnamon, and salt in a bowl until the berries are evenly coated.
  2. Pour the blueberry mixture into a 9x9 inch baking dish, spreading them into an even layer.
  3. In a separate bowl, whisk together the rolled oats, almond flour, coconut sugar, cinnamon, and salt.
  4. Incorporate the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized lumps remaining.
  5. Scatter the topping evenly over the berries without pressing it down.
  6. Bake at 375°F (190°C) for 40–45 minutes until the filling is bubbling at the edges and the topping is deep mahogany-gold.