Berry Crisp [Vegan]

Chelsea and I enjoy berry desserts that can be eaten with ice cream and miss them during winter when fresh berries aren’t in season. This past summer I picked a few different kinds of berries and individually quick froze (IQF) them to use for winter baking and smoothies. This vegan recipe turns out excellently and is quite delicious with normal ice cream or coconut ice cream.

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Recipe (adapted from Skinnyluscious):

Time: 15 mins prep, 45-50 cooking time

Oven temp: 350 F

Ingredients:

Filling:

  • 4 1/2 cups frozen fruit and berries (peaches and blueberries go especially well together)
  • Juice from 1 lemon (or bottled equivalent)
  • 1/4 cup agave
  • 2 tsp cornstarch

Topping:

  • 1 cup rolled oats
  • 1 cup chopped nuts (we like slivered almonds)
  • 1/2 cup flour
  • 1/2 cup non-dairy butter (we use Earth Balance)
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 350 F. Use a 8×8 or 9×9 ungreased baking dish.
  2. Mix filling ingredients in a medium bowl and place in baking dish.
  3. Mix topping ingredients and blend with fingers. The topping should be crumbly and have the texture of wet sand.
  4. Sprinkle the topping over the fruit mixture and distribute evenly. 
  5. Bake for 45-50 minutes until fruit is bubbling and topping is browned.
  6. Serve with ice cream and enjoy!

 

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ENJOY!

Cobbler

Cobbler is an awesome, easy summer dessert that perfectly compliments many meals. It is easy to customize to your personal taste and can be made with any type of fruit. I enjoy eating fresh berry cobbler the most and it is even better served with a scoop of ice cream on top.

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Oven Temp: 425°F

Cook Time: 25-30mins

Cobbler Topping:

  • 1 ½ cups flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 4 ½ Tbs butter, melted
  • 3-4 Tbs sugar
  • 1/3-1/2 cup milk

Cobbler Filling:

  • Blueberries, mixed berries, peaches, apples or any other fruit. Addition of sugar is recommended for tart fillings.

Mix flour, salt, baking powder. Add melted butter and mix. Slowly add milk until dough is a softer consistency than biscuit dough. Fill bottom of a 9×13 baking dish (or any dish similar in size) with fruit of your choice to about 1” deep. Mixing varieties gives good flavor. Take the dough in little handfuls and pat it down on top of the fruit to “cobble” it together. Sprinkle the top with a little extra sugar and cook for 25-30mins until delicately browned on top and fruit is cooked through.

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Enjoy!