Vegan Blueberry Crumble

Ingredients:
4 cups fresh or frozen blueberries
1 tablespoon lemon juice
1/4 cup maple syrup
1 cup rolled oats
1/2 cup almond flour
1/4 cup coconut sugar (or any other granulated sweetener)
1/4 teaspoon salt
1/4 cup coconut oil, melted
1/2 teaspoon vanilla extract
1/4 cup chopped nuts (optional)
Instructions:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the blueberries, lemon juice, and maple syrup. Stir well to coat the blueberries evenly. Transfer the mixture to an 8×8-inch baking dish.
In a separate bowl, combine the rolled oats, almond flour, coconut sugar, salt, melted coconut oil, and vanilla extract. Stir until the mixture becomes crumbly and well combined. If desired, add chopped nuts to the crumble mixture for extra crunch.
Sprinkle the crumble mixture evenly over the blueberry mixture in the baking dish, covering the blueberries completely.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the blueberries are bubbling and the crumble topping is golden brown.
Remove the dish from the oven and let it cool for a few minutes before serving. Serve warm as is, or with a scoop of vegan ice cream or whipped coconut cream for an extra special treat.