Blueberry Dessert, An Oatmeal Custard Crisp, Plant strong!

This is a recipe for blueberry crisp without white sugar and with the added dimension of a custard filling. I recommend baking this in a tall 8" round casserole dish such as a soufflé pan.
Preheat oven to 350 degrees f.
Lightly spray pan with oil and set aside.

Crust Ingredients:
1 cup old fashioned oats
1 Tbsp. Chopped walnuts
2 Tbsp. Agave nectar
1/4 tsp. Coriander
Combine and set aside for crunchy topping.

Blueberry Filling ingredients:
1 lb. Fresh blueberries
2 Tbsp. cornstarch, clear jell, or tapioca powder
1/4 cup agave nectar
Combine and set aside blueberry mixture

In blender combine the following custard ingredients:
1 box soft silken tofu, drained
1 1/2 tsp. Vanilla bean paste or extract
6 Tbsp. Agave nectar
1/4 cup almond milk
1/4 cup cornstarch (or other starch as listed above)

Pour custard into prepared baking dish
Spoon blueberry mixture evenly over the custard. Sprinkle crispy oatmeal topping mixture on top. Bake for 30 minutes, remove from oven and let sit at room temperature 30 minutes before serving.