Preheat oven to 375 degrees F and prep pie pan.

For filling, rinse blueberries and add to saucepan with sugar, pinch of salt, lime juice and zest, orange juice and zest, 1 tsp ghee, cinnamon stick and starch. Cook 10 min until mixture thickens. Set aside to cool.

For crust, using food processor, crush cookies into fine crumbs and add melted butter. Add zest and mix with fingers to incorporate. Transfer crumbs to pie pan and evenly press into bottom and around sides of pan. Set 1/2 cup cookie crumbs aside for topping.

For crumble, in medium bowl, add 1/2 cup cookie crumbs, oats, sugar, flour, zest and cold butter. Incorporate with hands until well distributed.

Fill pie pan with blueberry filling and add crumble.

Bake 25 to 30 minutes or until golden.

Serve with ice cream or dollops of fresh cream.