i used frozen blueberries for the bottom part that I mixed with some vanilla and agave syrup (you can use any other kind of sweetener or sugar of your choice). Alternatively you can mix the blueberries with some blueberry jam (I’ve done that before too, and it turns out great).
For the crumble I melted a mix of vegan butter and coconut oil (you don’t have to use both, I just like the taste of the two mixed together, but it will be yummy either way) with some brown sugar, vanilla and a pinch of salt, then add oats (any kind will work) and optional things like shredded coconut flakes, chopped nuts etc.
Put the blueberry mixture in a pie pan then cover with the crumble mix. I like to pat it down a bit then put it in the fridge for half an hour before baking as it makes a nice crisp top, but it isn’t necessary by any means. Bake at 375 for about 20-30 minutes (it should be golden on the top). Eat as is or make it even better with some vegan vanilla ice cream, vegan whipped cream or vegan yoghurt (plain or vanilla are both delicious with this)
Hopefully this was helpful
