Pre-heat oven to 350ºF (180ºC).
Prepare the blueberry filling by adding all of the ingredients into a bakin dish - blueberries, corn starch, sugar, lemon juice and lemon zest. Mix well.
To make the crisp topping, mix the dry ingredients to a bowl- oat flour, roleld oats, sugar, chopped almonds and salt.
Next, add melted coconut oil and mix once more, until everything is well coated.
Top the bluebery filling. Bake for 35-40 minutes or until top is golden.
Let cool for at least 20 minutes before serving.