Vegan Blueberry Cobbler

Thanks to Erin in Lake Havasu City, AZ.

Crumble Topping

1 1/2 cups shredded coconut

1 1/2 cups walnuts (Optional: soaked and dehydrated to make them dry and cripsy. If you don't have a dehydrator,

then toast in the oven at 400 degress for 5 minutes or so. These are no longer 'raw'.
0 - 1/2 tsp. salt

1/3 cups pitted dates; preferably medjool

Filling
3 cups blueberries frozen, thawed and drained

1/2 cup pitted dates

2 tsp. lemon juice, preferable freshly squeezed

1/8 tsp. cinnamon

1. Make the cruble topping: Porcess all ingredients in a food processor except the dates. Add the dates one at a time to form coarse crumbles.
2. Make the filling: in a Vitamix or blender, combine 1 cup blueberries with dates, lemon juice and cinnamon. Then toss in a bowl with the remaining 2 cups cherries.
3. Put fruit mixture in a square glass baking dish. top wityh crumble topping. Refridgerate until ready to serve. Or, you may serve individually placing blueberry mixture

              directly into serving dishes and top with crumble topping. Refridgerate until ready to serve.

Serves 3 recipe can be doubled and does so nicely

Variations:

May use frozen cherries or strawberries

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