INGREDIENTS FOR FILLING:

1  1/2 cup of blueberries, washed and crushed just little bit

1 cup of small date pieces, washed

1 tablespoon ragi flour (any gluten free flour works)

1/2 teaspoon ground cinnamon

1/2 cup brown sugar

2 tablespoons fresh lemon juice

INGREDIENTS  FOR  TOPPING:

1/2 cup ragi flour (or any gluten free flour)

1/2 cup gluten free oat flour

1/2 cup brown sugar or maple syrup

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

pinch of salt

1/2 cup non dairy butter or organic shortening, cold

2 tablespoons pumpkin seeds, for garnish

 

METHOD FOR FILLING:

1. Preheat the oven to 350 F.
2. Put the blueberries and dates into a medium-sized bowl. Add the flour, ground cinnamon, brown sugar, and lemon juice. Mix well and set to side.

METHOD  FOR  CRUMBLE:

1. Mix both flours, brown sugar (or maple syrup), baking powder, ground cinnamon, and the salt in a large bowl. Add the cold non-dairy butter or shortening and mix in by hand. The mixture should resemble course crumbs or sand when it’s all mixed.
2. Line a 10 by 10 pan with parchment paper. Evenly spread the blueberry date mixture on the pan. Then cover with the crumble mix by hand so it is even and garnish with pumpkin seeds.
3. Bake the crumble for about 35 minutes. Let cool and serve plain or with non-dairy ice cream.

Note: Allergy Friendly, Vegan, Gluten Free, Diary Free, and Nut Free.