Blackberry Cran-Apple Crumble

I came up with this recipe in the Autumn, but this would be a perfect warming winter treat, especially for a snow day!

Filling

1 1/2 cup fresh dates

Juice from one lemon

Juice from one orange

1 tsp cinnamon

1 tsp allspice

1 tablespoon arrowroot powder

⅛-¼ cup water

1 tsp orange zest

6 oz. package of fresh blackberries

½ cup fresh cranberries

5 apples (choose one or two varieties of sweet local apples)

Topping

¼ cup date mixture from filling recipe

1 cup old-fashioned oats (get gluten-free if there is an allergy)

1 cup almond flour

Pinch of salt

Sprinkle of pecan pieces

Preheat the oven to 350 degrees fahrenheit. With a blender, mix dates, lemon juice, orange juice, spices, water, and arrowroot powder together. Set ¼ cup of mixture aside and pour the rest of the mixture into a large mixing bowl and add orange zest. Wash and cut each cranberry in half. Add cut cranberries and blackberries to the bowl with the wet mixture. Peel, core, and thinly slice apples vertically. Add all apples to the bowl. Stir wet mixture and all fruit gently so that it is mixed evenly. Add the contents of the bowl to a standard apple pie dish.

To make the topping, add the oats, almond flour, date mixture, and salt to a mixing bowl, incorporating all ingredients evenly. Spread oat mixture on top of apples in the pie dish. Top with a sprinkle of pecan pieces. Bake for 45 minutes. Remove from oven, let cool, and enjoy!