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Preheat the oven to 350 degrees Fahrenheit.
In a small bowl, stir together all of the ingredients for the crumble topping (almond flour, melted coconut oil, pure maple syrup and sea salt) until a thick, crumbly mixture forms that resembles cookie dough.
In a separate bowl, toss together the ingredients for the blueberry filling (fresh blueberries, coconut oil, pure maple syrup, and tapioca flour).
Transfer the blueberry mixture to a ramekin or a small oven-safe baking dish.
Sprinkle all of the crisp topping mixture on top of the blueberries. Place ramekin on a baking sheet and bake on the center rack of the preheated oven for 18-20 minutes, or until the topping is golden brown. Allow the crumble to cool enough to handle, then serve. Remember the ramekin will stay hot for a long while after coming out of the oven.
If you’d like, serve the crumble with a small scoop of ice cream. I use a melon baller to produce one tiny scoop.