*Preheat your oven to 350 degrees F*
Add the fresh rinsed and drained blueberries to a bowl
Top with the maple syrup and set aside while you prepare the crumble so the berries will release their juices
To make the crumble, combine both types of oats, salt, vanilla, maple syrup, almond flour, cinnamon and stir together
Add the coconut oil and stir in and then get your hands right in there to combine the oil thoroughly with the topping ingredients and set aside
Now get your bowl of blueberries and maple syrup and add the other ingredients - the vanilla extract, lemon juice and lemon zest
Oil a 9" glass pie plate with a little coconut oil
Add the berry mixture to the pie plate
Top evenly with the crumble topping and pat down gently
Place the pie plate on a foil lined baking sheet to catch any drips and place in the center rack of the oven
Bake for approximately 35 - 40 minutes, until top is lightly browned and firm
Let cool for 5 to 10 minutes on a wire rack and serve warm as it is or with your choice of topping
Best eaten warm on the day you make it, in my opinion!
It can be reheated if it cools down and it also freezes well
ENJOY!