Date-Sweetened Blackberry Basil Crumble — Will Frolic for Food

Preheat the oven to 350F. Wipe two 6" cast iron pans down with salt and olive or coconut oil to clean them of any residual flavors, then wipe out the salt. Set aside. OR oil a 9" tart or pie pan & set aside.Place 1 cup of the fresh blackberries, lemon juice, arrowroot, sea salt, dates, and coconut oil in the bowl of a high powered blender. Blend together until you have a juicy, thick paste and the dates are broken down.In a medium bowl, fold together the blended date/fruit mixture with the rest of the blackberries. Fold in the chopped basil.Spread the filling out in the two cast iron pans and bake for 10 minutes.While the filling is pre-baking, make the crumble topping.In the bowl of a high powered blender (if using the same blender cup, clean & dry it thoroughly), pulse the sunflower seeds until you have a dry, crumbly flour. This may take only a few seconds depending on your blender. It's ok if the blend isn't perfectly even. Add the sunflower flour to a medium bowl.Add the cashews to the bowl of your high powered blender and blend until you have a dry, crumbly flour. Again, this may only take a few seconds & it doesn't have to be perfectly even.Add the cashew flour to the medium bowl with the sunflower flour.Add the chopped coconut flakes to the bowl, along with the lemon zest and sea salt. Stir everything together loosely, until just mixed.In your blender (it doesn't have to be cleaned) blend together the coconut oil, dates, and vanilla extract. You want them to come together as a paste.Work the wet mix into the dry mix until its evenly moist and crumbly.Carefully remove the blackberry filling from the oven once it's cooked for 10 minutes and spread the crumble topping equally over each pan.Place the pans back in the oven and bake for 10 minutes.Let cool 5-10 minutes before serving as you like with chilled coconut cream.Chill any leftovers in the fridge. It should be eaten within 24 hours.[i]For the coconut cream I skim the cream from the top of a chilled 13 oz can of full fat coconut milk and whip it in a mason jar with an immersion blender. Tip: I place the can of coconut milk in the freezer at the beginning of the crumble process to chill it quickly. Just don't forget it's in there! Reserve the coconut water in the can for a curry or smoothies.[/i]