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.


Recipe (adapted from Skinnyluscious):

Time: 15 mins prep, 45-50 cooking time

Oven temp: 350 F



  • 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


  • 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


  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!








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.


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.




Blueberry Küchen

My family really enjoys picking blueberries down the street from our house at the U-pick farm. When we get home, the first thing that I want to make is blueberry küchen. The crust is crumbly and slightly tart from the vinegar while the berries cook down into a delicious jam like consistency. This is a favorite of every member of my family at home at my friends at school. It is especially good served slightly warm with ice cream on the side!



  • 1 cup plus 2 Tablespoons flour, divided
  • 1/8 teaspoon salt
  • 2 Tablespoons plus 2/3 cup sugar, divided
  • 1/2 cup butter or margarine, slightly softened
  • 1 Tablespoon white vinegar
  • 5 cups blueberries, divided (3 cups for the inside, 2 cups for the top)
  • 1/8 teaspoon cinnamon (a little extra is good too!)


1. Preheat oven to 400 degrees

2. Mix 1 cup flour, salt, and 2 Tbs sugar. Cut in butter until the particles resemble coarse crumbs.

3. Sprinkle with vinegar and shape into dough with fingers (work quickly, the butter melts). Press into loose bottom (spring form pan) 9-inch layer cake pan about 1/4 inch thick on the bottom, less thick and 1 inch high around sides.

4. Add three cups blueberries.

5. Mix remaining 2 Tbs flour with 2/3 cup sugar and the cinnamon. Sprinkle over blueberries evenly.

6. Bake on lowest rack in preheated 400 degree oven for 50-60 minutes or until crust is well browned and filling bubbles. 

7. Remove from oven to rack. Sprinkle with remaining 2 cups blueberries. Cool.

8. Remove rim of pan before cutting.