Welcome to your new favorite weekday (or any day!) treat! Fresh, juicy berries bursting under a sweet, crispy, crumbly topping. Don’t forget the coco whip!
MAKES : 6 – 8 servings
WHAT YOU NEED
FOR THE TOPPING :
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3/4 cup all purpose flour
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3/4 cup oats ( I prefer large flake)
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3/4 cup packed brown sugar
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1/2 tsp cinnamon
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1/2 tsp sea salt
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1/8 tsp nutmeg
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1/2 cup vegan butter cold, cubed into small pieces
FOR THE FILLING :
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4 1/2 – 5 cups fresh berries ( I used a mix of blackberries, blueberries and raspberries. Cherries also work great!)
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1/3 cup cane sugar
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1 1/2 tbsp cornstarch
WHAT YOU DO
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Preheat oven to 375 degrees F. Lightly butter your favorite baking dish. I am using an 8 inch round pie dish.
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Mix together all the dry topping ingredients in a bowl. Add cubed butter and work through until its a crumbly mixture of coarse crumbs.
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Keep topping mixture chilled until ready to bake.
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Filling – wash berries and let the water drain, keeping them slightly wet. Transfer to baking dish.
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In a small bowl, whisk together cane sugar and cornstarch. Add to berries and toss to cover evenly.
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Sprinkle topping mixture evenly over the berries.
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Bake 30 – 35 minutes, until topping is golden brown and crispy, and berries are bubbling.
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Let it sit for 10 minutes before serving. The berries will be HOT!
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Serve with your favorite plant based ice cream or my favorite, Coco Whip!
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Keep refrigerated for up to 5 days, if it lasts that long!
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Enjoy! xx
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