14 July 2014

vegan cherry blueberry crumble

 I hesitate to even tell you that this recipe is vegan because I think that conjures up weird ideas in dairy loving minds, but let me just tell you - this is delicious in every sense of the word. And if vegan just doesn't jive with you, you can easily substitute butter for the coconut oil and it will be equally delightful.

We had friends over last week who have to abstain from dairy. I was excited to try coconut oil in my crumble and it did not disappoint. This is the perfect summer dessert - brimming with ripe fruit, sweet and tart and perfectly spiced. There is so little sugar in this, you could seriously eat it for breakfast and be everyone's hero and not even feel guilty.
Or like me, you can top it with a bunch of whipped cream for your dairy loving people and be a dessert superhero. Your call.

Trader Joe's has these jarred Morello cherries that are so good. If you live within the vicinity of one, get them. They're sour and perfect for any baked cherry treat you can dream up.
Mix them up with fresh blueberries, and you can't go wrong.

 And anything with a crumble topping? I mean. Really.

(vegan) cherry blueberry crumble
serves 8

2 pints fresh blueberries, rinsed and picked over for stems
16 ounce jar of sour morello cherries (drained and rinsed),
or 12 ounce bag of frozen cherries
1 tablespoon cornstarch
3 tablespoons granulated sugar
pinch of salt

1 1/2 cups rolled oats
1/2 cup all purpose flour
1 cup almond meal
1 teaspoon cinnamon
1/4 cup pure maple syrup
1/4 cup coconut oil, melted (or butter)
two pinches of salt

In a skillet or your favorite 9x13 baking dish, toss berries and cherries with cornstarch, sugar, and a pinch of salt. Set aside.

In a mixing bowl, combine remaining ingredients until they all come together into a crumble. Top berries evenly with the crumble mixture and bake at 375 for 20 minutes, until the top is golden brown and the fruit is bubbly. Serve warm or at room temperature as is, or topped with ice cream or whipped cream.


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