Vegan & Gluten-Free


~45 minutes



  • 4 cups blueberries, fresh or frozen
  • 2 tbsp brown sugar
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 2 tbsp corn starch
  • 3/4 cup almond meal or almond flour
  • 1/2 cup old fashion oats
  • 2 tbsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/3 cup coconut oil, softened


1. Preheat the oven to 375F. Coat a 9-inch pie dish with cooking spray.

2. Combine the blueberries, brown sugar, maple syrup, and lemon juice in a large bowl and toss well. Add the corn starch and toss again, so it coats the blueberries. Set aside.

3. To prepare the topping, combine all the ingredients, except the coconut oil, in a medium bowl and mix well. Add the coconut oil and work it with your hands, until it’s well incorporated.

4. Transfer the blueberries to the pie dish, sprinkle the topping on top, and place the pie dish on a baking sheet, in case the juices from the blueberries spill out. Place in the oven on the lower rack, and bake for 40 minutes.

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