In sauce pan, add blueberries, water, lemon juice & sweetener. Bring to a light boil and add xanthan gum. Stir occasionally as it thickens. Then remove from heat.
For crumble topping, mix coconut flour, monk fruit & cinnamon. Combine well, then add butter. Mix with fingers until well incorporated & crumbly.
Grease a cast iron skillet with Bacon Up bacon grease and then pour in the blueberry sauce. (You’ll notice the enhanced flavor versus using butter!)
Top with cinnamon crumb topping. Bake on grill heated to 350° for about 30 minutes or until it bubbles & topping browns. (The oven works too, but it seems more fun on the grill!)