Blueberry Crisp with Maple Syrup

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the blueberries, lemon juice, lemon zest, maple syrup, cornstarch, and cinnamon. Toss gently until the berries are evenly coated.
3. Pour the blueberry mixture into a 9x9 inch baking dish, spreading the berries into an even layer.
4. In a medium bowl, whisk together the rolled oats, almond flour, coconut sugar, salt, and cinnamon.
5. Add the cold, cubed butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the texture resembles coarse crumbs with some pea-sized chunks of butter remaining.
6. Sprinkle the topping evenly over the blueberries, pressing down very lightly to ensure it adheres to the fruit.
7. Bake for 40–45 minutes until the topping is a deep golden brown and the blueberry juices are bubbling vigorously around the edges.
8. Remove from the oven and let it rest for 15 minutes to allow the filling to set before serving.