40g(⅓cup)pecan nuts, roughly chopped (or sub any other nuts or seeds
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the blueberries, lemon juice and maple syrup in a baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).
Place the oats, dates, coconut oil and almond milk in a food processor and whizz until you get a fairly smooth and firm dough.
Use your fingers to crumble the topping over the top of the blueberries until it is all used up and the blueberries are completely covered.
Sprinkle over chopped pecan nuts, if desired.
Bake in the oven for around 25 minutes, or until golden brown and crispy on top and the blueberries are completely softened.
Keeps covered in the fridge for up to a few days.
You can top it with any type of chopped nuts before baking: pecan nuts, walnuts, pistachios, desiccated coconut, flaked coconut etc.
For an oil-free option, substitute the coconut oil in the crumble topping with nut butter such as almond butter or peanut butter.
If you're not into blueberries, you can substitute them with strawberries, raspberries or peaches (but bear in mind you would need to use more sweetener depending on the type of fruit you use and how acidic it is).
You can add some ground cinnamon to the blueberries.