I took a little "poll" on facebook asking what I should do with the two pints of blackberries I had on hand. I got lots of yummy suggestions - Blackberry Pie, Blackberry Cobbler, Blackberry Mocktail, Blackberry Butter, Blackberry Margarita's, Cordial, Jam, Curd... You name it, I had it suggested! I just love my followers on facebook! They always inspire me to get my butt up off of the couch and whip up some good stuff! So, you ask "what did you choose?" Well, I choose a Blackberry/Blueberry Crumble. A mix between a pie and a cobbler without all of the work. I literally threw all of these ingredients together with no measuring and threw it all into little ramekins so we each have our own little dessert. So cute!
Blackberry Blueberry Crumbles - Vegan
Cook Time: 35 minutes
Keywords: bake dessert vegan
Ingredients (4 servings)
- 1 1/2 cups fresh blackberries
- 1 1/2 cups fresh blueberries (if you’d like to use frozen fruit, just defrost and drain the juice.)
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- a big pinch of nutmeg
- (pinch of ground ginger and ground cloves are also encouraged, but not entirely necessary)
- 1/4 cup pure maple syrup
- 1 1/2 cup old fashioned oats
- 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon salt
- 2 Tablespoons canola oil
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla
- 1 Tablespoon water
Preheat oven to 350 degrees F.
In a medium bowl, toss the berries and peach chunks with flour, spices and maple syrup. Set aside while you assemble the topping.
In a separate medium sized bowl, combine the oats, flour, salt and spices. In a small bowl whisk together the oil, maple syrup, vanilla extract and water. Add the wet ingredients to the dry ingredients and blend with a fork. Make sure all of the dry ingredients are moistened by the oil and maple syrup mixture.
Add half a cup of the topping mixture to the fruit mixture and toss together. Scoop fruit into ramekins, being sure to fill each cup to the top.
Spoon and pat topping onto each cup. Sprinkle with an additional dose of ground cinnamon if you’d like.
Place the six ramekins on a clean baking sheet and place in the oven. Bake for 35 minutes, or until bubbly and delicious.
Serve with a vegan ice cream or just plain ole ice cream or not. Whatever your heart desires!
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Total Fat: 9.0 g
Cholesterol: 0 mg.
Sodium: 121 mg.
Protein: 4.8 g.
Adapted from Joy the Baker