|Messy is beautiful, beautiful is messy.|
3/4 c whole wheat flour
1/3 c sugar
1 t baking powder
1/4 t salt
3 T vegetable oil (I used grapeseed)
1/3 c + 1 T almond milk
2 c fresh or frozen blueberries
1/4 c sugar
2 1/4 t whole wheat flour
1/16 t allspice
Heat oven at 375F.
Mix dry topping ingredients in a small bowl. Press in oil and almond milk until mixture has a crumbly texture. Set aside.
Mix filling ingredients together in a medium bowl. Pour into an ungreased pan or pie tin. Drop topping on blueberry filling, in spoonfuls until well covered (it will spread).
Bake for about 20 minutes, until topping is golden brown and filling is bubbling.
Let cool shortly and serve warm or cold.