Peel apples, then core and chop them. Combine in a bowl with the blueberries. Sprinkle in 1/2 TSP of the cinnamon and drizzle 1 TBSP of the honey into the bowl, stirring to combine well. Set aside.

Ready 4 oven safe ramekins and a baking sheet to bake the crisps on.

Combines the oats, dates, remaining 1/2 TSP of cinnamon, salt and slivered almonds in the food processor. Pulse until well combined into an oat flour.

Remove 1/2 cup of the oat mixture from the processor. Add in the safflower oil, almond milk, and 1 TBSP of the honey to the remaining oat mixture, then pulse again until combined into a sticky, dough-like consistency.

Spoon the honeyed oat mixture evenly into the bottom of each ramekin, pressing down and spreading into the ramekins.

Spoon the apple/blueberry mixture evenly into each ramekin.

Sprinkle the remaining oat flour into the ramekins on top of the fruit.

Place the ramekins on the baking sheet. Preheat oven to 350 degrees.

Bake for 25 minutes, or until the fruit is tender and juicy.

Spoon dollops of vanilla yogurt, ice cream or whipped cream onto each ramekin when serving. Enjoy!