Delicious Blueberry Crumble

What does one do when cooking for a group of 40? And dessert better be delicious (as well as glutenfree vegan and refinedsugarfree )…. One (me) makes a massive blueberry crumble.
And was it good? It was awesome.
For a slightly smaller blueberry crumble, you will need (8 servings):
2 lbs (6 cups) fresh or frozen blueberries. (If frozen, make sure you thaw them first)
2 tbsp (14g) tapioca starch
4 tbsp coconut sugar
¼ teaspoon cinnamon
Seeds scraped from 1 vanilla bean
For the crumble:
1 cup (96g) almond flour
2 tbsp coconut flour
¼ teaspoon Ceylon cinnamon
½ cup rolled oats
¼ cup maple syrup
¼ cup softened coconut oil
¼ cup chopped pecans
Instructions:
Preheat the oven to 350°F/180C. Lightly grease a 9” square or round dish with coconut oil. Set aside.
Place the berries in a large bowl and sift in the tapioca flour, coconut sugar, cinnamon and vanilla. Toss well in order coat all of the berries and pour into the pan.
For the crumble, combine the almond flour, coconut flour, cinnamon, oats, maple syrup, coconut oil, and pecans in a medium bowl. Stir until the dry ingredients are completely moistened and then crumble evenly over the berries.
Bake for 45-50 minutes or until the crisp is bubbling, and the crumble turns golden.
Serve immediately with coconut cream or vegan ice cream. It’s also great as breakfast and keeps well in the fridge in an airtight container for up to four days.