1. Preheat oven to 350 degrees F.
2. In a food processor combine all crust/crumble ingredients until it comes together into a sticky ball.
3. Grease a 8 x 8 inch baking pan with coconut oil and press 2/3 of the crust/crumble mixture into the bottom of the pan, ensuring it is flat.
4. Bake for 10 minutes.
5. Remove crust and set aside.
6. In a medium saucepan combine all blueberry filling ingredients except tapioca flour.
7. Bring mixture to a boil then lower heat to a simmer and let simmer, uncovered for 15 minutes making sure to stir occasionally.
8. Add in tapioca flour and let simmer for an addition 5-10 minutes or until mixture has thickened.
9. Top mixture onto crust in an even layer.
10. Crumble remaining crust/crumble mixture on top of blueberry filling and press slightly with the palm of your hand.
11. Bake for an additional 15 minutes.
12. Let sit for at least 20 minutes before cutting and removing from pan.

*Feel free to use fresh though they may take slightly longer to cook.

**Feel free to substitute with almond meal.