Ingredients
1 1/2 cups old-fashioned rolled oats, divided
1/2 cup toasted almonds
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 cup extra-virgin coconut oil, room temperature
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
2 pounds blueberries (6 cups)
1 tablespoon fresh lemon juice
Preparation
Topping: Preheat oven to 375 degrees. Pulse 1 cup oats and almonds in a food processor until coarsely ground. Transfer to a medium bowl and add remaining 1/2 cup oats, sugar, salt, and coconut oil. Mix with your hands or a fork until evenly moistened and large clumps form.
Filling: In a large bowl, whisk together sugar, cornstarch, and salt. Add blueberries and lemon juice; stir to combine. Transfer to an 8-inch square baking dish. Sprinkle evenly with topping. Cover with parchment-lined foil and bake 30 minutes. Remove foil and continue baking until center is bubbling and topping is golden brown, about 45 minutes more. Let cool at least 1 hour before serving.
