Blueberry Breakfast Crisp

Crisp Filling:

• 3 cups blueberries (rinsed)
• 1 cup blackberries (rinsed)
• 9 dates, chopped
• 3/4 cup water (or 100% juice of your liking)
• 3 TB freshly squeezed lemon juice
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract

1. preheat the oven to 375 degrees. 
2. Add all 'filling' ingredients into a bow and mix gently.
3. Pour into a pie pan or baking dish. 

Topping:

• 1 1/4 cups rolled oats
• 1/2 cup chopped walnuts
• 1/2 tsp cinnamon
• 6 dates, chopped
• 2 TB water
• 1/2 ripe banana, diced

1.  Place topping ingredients into a blender or a food processor and pulse only a few times just until the mixture is blended together (you don't want the oats to turn into flour).  
2.  Spread the topping mixture over the filling evenly and press down gently.  
3. Cook for 30 minutes (when the topping is slightly brown).  
4. Let the crisp sit for at least 10 minutes before serving.