Directions

1. Preheat oven to 350ºF.

2. Toss fruit with zest, 1/2 cup of the date sugar, and the 2 extra tablespoons of flour.

3. Place in a 8X8 inch baking dish or 6 individual ramekins.

4. Mix the remaining flour, salt, date sugar, and baking soda together.

5. Cut in butter and mix until mixture forms small pebbles.

6. Add buttermilk and depending on which gluten-free flour is used, more if batter is too stiff.

7. Using hands or ice cream scoop, place dollops of topping onto the berries.

8. Bake at 350 degrees for 25-30 minutes or until topping is lightly browned and berries are bubbling.

9. Finally, enjoy! I recommend whipped cream.