Preheat oven to 375 degrees.  

Lightly spray a cast iron pan (8 in) or a baking pan of your choice.

For the topping: 

In a large bowl, mix the flour, almond flour, oats, ground flax meal, salt, and cardamom.  

In a small saucepan, add the coconut oil, maple syrup, and vanilla.  Heat on low until the coconut oil has melted.

Add the wet to the dry mixture and work until you have a crumbly consistency.

For the Filling:

In a small saucepan, add the frozen apple juice concentrate.  Stir in the tapioca starch and heat until the mixture thickens.  Turn off the heat and stir in vanilla and lemon juice.

In a separate bowl, toss the frozen blueberries with two tablespoons of flour.  Fill your prepared baking dish with berries and pour the thickened juice mixture over the top.  Lightly toss the berries to coat them.  The mixture will turn quite thick and gooey.

Finally, add the crumb topping to the blueberries and Bake for 45 minutes.  The top of the crisp should be slightly golden brown.

Enjoy!