Prepare the crisp topping by mixing all the dry ingredients together in a small bowl. Add the agave nectar and melted coconut oil and mix with a fork until crumbly. Set aside.
Combine the frozen blueberries with the lemon juice, lemon zest, agave, and ground cinnamon. Place in a small baking dish (@ 8x5”) and sprinkle the crisp topping over the top.
Bake in the oven for 30 minutes. Serve warm; add some dairy-free ice cream on top!
Notes
* The crisp I made originally had juice from 1/2 lemon, and it didn’t seem to have enough tartness to it. Unless your blueberries are tart, you can use an entire lemon and maybe even skip the sweetener