Method
Preheat the oven to 350 degrees F.
Toss the blueberries with the locust bean gum, vanilla powder, lemon juice, and maple syrup in a bowl. Transfer mixture to a baking pan.
Mix all the crumble topping ingredients together in a separate mixing bowl. Spread the crumbles evenly over the blueberries and bake in the oven for 30 minutes until the blueberries are bubbly and the topping is golden-brown.
Let stand for 10 minutes before serving with ice cream or whipped (soy) cream.
