I was inspired by Donna Hay's Blueberry and Apple Crumble on her latest mag issue. I made the gluten-free version, using rice flour only and dairy-free spread. Very easy. I kind of throwing all the things in and don't actually measure. So, I got about 500g blueberries, throw them in the base of a pie dish. This pie dish is an old one, given away by mother-in-law. Aren't I lucky! Then, mix the blueberries with sugar and vanilla, split and scrapped. Reserve the pod for garnish. Then, make the crumble. Just rub the dairy-free spread with rice flour and a bit of caster sugar, coconut threads and rolled-oats. Sprinkle on top of the blueberry mixture, put the split vanilla pod on top. Then baked at the preheated oven until nicely brown. Done. We love it eaten warm in an unpleasant weather of New Zealand as is.