4 small/medium apples, peeled, cored and cut into 1 inch pieces

1 cup frozen blueberries

1 1/2 teaspoons ground cinnamon

1/4 teaspoon allspice

Zest and juice of an orange

Zest of a lemon

1 tablespoon lemon juice

1 tablespoon cornstarch

1/4 cup date syrup OR maple syrup

For the topping:

1 1/2 cups old fashioned oats

1 cup almond flour

1 1/2 teaspoon baking powder

1 teaspoon cinnamon

1/3 cup slivered almonds/walnuts/pecans

1/4 cup date sugar

1/3 – 1/2 cup cashew butter (or almond butter)

Heat the oven to 350 F
To make the filling: Place the prepared apples and blueberries in a large bowl. Add the ground cinnamon, allspice, zest and juice of the orange, lemon zest and 1 tablespoon lemon juice.
Add the date syrup and cornstarch, stir well to combine. Set aside while you make the topping.
To make the topping: Place the oats, almond flour, baking powder, cinnamon, silvered almonds (or pecans or walnuts) date sugar and cashew (or almond butter) into a large bowl.
Mix gently together until crumbly.
Pour the apple mixture into the dish into an 8 x 8 inch dish. Sprinkle over the topping.
Place on a lined baking sheet and put into the oven for 10 minutes.
If after 10 minutes the topping is looking cooked cover loosely with aluminum foil and cook for a the remainder 30 – 40 minutes or until the apples are very tender and the juices are bubbling up the side of the dish.
Remove from the oven and allow to set for about 10 minutes before serving.