Preheat oven to 375 degrees F, and grease your baking dish. In a saucepan, bring to a boil, blueberries, agave nectar, lemon juice and water over medium heat.

After it comes to boil, stir in the vanilla and corn starch mixture. Remove from heat and allow it to cool, the mixture will thicken once it cools

Process half of the oats in a blender until they are finely powdered and combine them with remaining oats, cinnamon, baking powder, and salt.

Add the agave nectar, applesauce, vanilla, and mix. Add the coconut oil and incorporate it well. It will thicken and become like a cookie dough.

Press about half of the mixture into the bottom of your baking dish. Pour the blueberry mixture on top of the crust layer.

Finally, sprinkle crumble of rest of the mixture on top of the blueberry sauce. Bake for 30 minutes in the preheated one. Once done, allow it to cool.