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Preheat oven to 375 and grease a 9 x 9 casserole dish.
In a large bowl, mix together the filling by carefully folding the blueberries, corn starch, lemon juice and maple syrup together. Put the mixture into the bottom of your baking dish.
Next prepare the crisp topping. In a medium bowl mix the oats, pecans, flour, apple sauce, maple syrup, vanilla, cinnamon and salt together in a bowl.
Carefully crumble the topping on top of your blueberry filling. Use your hands to spread it over the top.
Bake 40-45 minutes or until the topping is brown and the blueberries start to form a rich glaze.
Allow to cool for at least 15 minutes so the healthy blueberry crisp can continue to thicken.
Serve with ice cream or greek yogurt.