Wednesday, July 31, 2013

Blueberry + Blackberry Crumble (Vegan)

Blackberry Blueberry Crumble (Vegan)
Serves 8
(Adapted from a recipe in Vegetarian Times. I radically reduced the sugar, decreased the flour, increased the oats and pecans, and substituted coconut oil for canola oil).

5 tablespoons maple syrup, divided
1 teaspoon balsamic vinegar. Don't leave this out! It makes a weirdly big difference.
1 quart blackberries (about 4 cups)
1 pint blueberries (about 2.5 cups)
1 tablespoon sugar (or 2 if berries are very tart or you have a major sweet tooth)
11 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1 cup rolled oats
1 cup chopped pecans
1/4 cup brown sugar
1/4 cup melted coconut oil + a little extra for greasing pan

Preheat oven to 350 and lightly grease a 9 x 13 baking dish.

Whisk together 2 tablespoons of maple syrup and balsamic vinegar in small bowl.

In a large bowl, combine berries with syrup/balsamic mixture, sugar, 3 tablespoons flour, and 1/4 teaspoon salt. Transfer to baking dish.

Whisk together 8 tablespoons flour, 1/4 teaspoon salt, oats, pecans, and brown sugar. Drizzle in melted coconut oil and mix with fork or fingers until crumbly. Spread evenly over berries.

Bake 30 minutes or so, until fruit bubbles and topping is lightly brown.

Serve with vanilla "ice cream" or vanilla ice cream.

Also amazingly good for breakfast. Teenagers might even get out of bed in the morning for this.