Blueberry crumble

for the crust:2 cups whole wheat flour, 1 1/2 tbsp brown sugar,1/2 cup plus 2 tbsp earth balance, 2 tbsp olive oil, 3 tbsp cold water. mix all the ingredients together until even though and a crumbly texture. chill in fridge for about 30 minutes. meanwhile, preheat the oven to 425 and start cooking the blueberry filling....for the filling: 3 cups of fresh blueberries, 3/4 cup brown sugar,1 tsp cinnamon, 1 tbsp earth balance. combine the sugar and blueberries in a saucepan over medium heat. stir until sugar is liquid. then add in the cinnamon and butter. Remove the crust from the fridge. take about 2/3 of the mixture and evenly coat on a round baking dish. it will be a crumbly texture, so don't expect it to be smooth. after the layer is down, pour the blueberry mixture onto the crust. spead evenly. crumble on the remaining crust mixture over the blueberries. bake for about 40 to 50 minutes, or until crumbles are golden. Serve with vegan icecream if desired.