Fruit filling: - 6 cups fruit, diced - 1-3 tablespoons arrowroot starch or cornstarch, depending on juiciness of fruit - Sweetener of your choice, to taste (optional) - Zest of 1 lemon or orange (optional) - 1-3 teaspoons lemon or orange juice, to taste (optional) - 1 vanilla bean, scraped, or 1 teaspoon spice like cinnamon or ginger (optional) Crumble topping: - 2/3 cup sunflower seed flour (see Recipe Notes) - 1/3 cup gluten-free oat flour - 3/4 teaspoon gluten-free baking powder - 1/4 teaspoon salt - 1/2 teaspoon cinnamon (optional) - 2/3 cup gluten-free rolled oats - 2/3 cup dates, pitted and finely chopped - 1/2 cup coconut oil, room temperature Instructions: 1) Preheat oven to 375°F. 2) Toss the fruit with the arrowroot starch or cornstarch and any optional flavorings. Pour the fruit filling into an 8"x8", 9"x9", or equivalent sized baking dish. 3) Thoroughly mix together the sunflower seed flour, oat flour, baking powder, salt, and cinnamon (if using). Stir in the oats and dates and use your fingers to break up any large date chunks. Add the coconut oil and use your fingers or a fork to work it into the dry ingredients, forming large crumbs. Spread the topping evenly over the fruit. 4) Bake for 30-35 minutes until the fruit juices are bubbling around the edges. At around the 20-minute mark, check that the crumble is not browning too quickly; if necessary, lightly cover the dish with aluminum foil and then remove the foil for a minute or two at the end. 5) Let cool for at least 15 minutes before serving. Coconut whipped cream makes a delicious accompaniment.