Blueberry Goodness with Crumble Topping

This is my super-healthy version of a blueberry crumble. The topping is a raw date-nut crumble that is sweet, tender, and delicious (wheat free and gluten free too)! In the photo I have added some fresh organic raspberries.

For blueberry goodness:

1 10 0z bag frozen blueberries (or use fresh when in season)

1/3 cup water

1 teaspoon vanilla extract

pinch sea salt

1/4 cup brown rice syrup

3 tablespoons kuzu root (or arrowroot or cornstarch) dissolved in 3 tablespoons cold water

2 teaspoons lemon juice (use fresh, from a lemon)

In a small saucepan bring the blueberries, water, vanilla, salt and rice syrup to a simmer over medium heat. Taste. Add more brown rice syrup if you desire it to be sweeter. Stir in the dissolved kuzu, arrowroot, or cornstarch. Continue to simmer and stir for about 20 more seconds.

Remove from heat and stir in lemon juice. Pour into a dish to let cool.

Crumble topping:

To a food processor add 1 cup pecans, 1/2 cup pitted dates, and 1/2 teaspoon cinnamon. Pulse until crumbly. Sprinkle on top of the blueberry goodness.

Serves 4