Preheat oven to 350 degrees. Spray a glass 8x8 baking dish with cooking spray, set aside.

In a medium mixing bowl, add the gluten-free oats, coconut flour, cinnamon, and sea salt. Mix together.

Add the maple syrup and butter (not melted).

Using a pastry cutter or two knives, cut the mix together until it makes a crumble.

Spread the frozen blueberries out evenly in the prepared 8x8 baking dish. Sprinkle the vanilla extract over the blueberries. Sprinkle the oat crumble over the frozen blueberries.

Bake for 30 minutes or until the crumble is golden brown and the blueberries are bubbling.