Berry and Stone Fruit Crumble

in Recipes

I’d like to proclaim this the official Vegukate dessert of summer. Ok?

Now that it’s legitimate, let’s get baking.

Fresh berries and stone fruits are spectacular raw, but equally as spectacular when baked. Let’s be honest, what’s better than warm berries and stone fruit, cold ice cream, and crunchy crumble on a hot summer evening? Uh, nothing!

The best part is that berries and stone fruits are in season right now. Run to the market! Go! They are much cheaper, more delicious, and nutritionally at their peak; as opposed to strawberries in January that are flown in from South America and taste a bit off.

Go visit your farmer’s market, buy as many berries and stone fruits that will fit in your reusable tote and/or car, and get ready for a refined-sugar free, gluten free, and vegan dessert that totally lives up to its name as the official dessert of summer.*

I plan on making this recipe 6+ times. How about you?

Berry and Stone Fruit Crumble

1 cup rolled oats
½ cup almonds
3 T maple syrup
2 T coconut oil, melted

Fruit Filling:
4 cups chopped fresh fruit (I used strawberries, blackberries, peach, plums, and blueberries)
¼ cup maple syrup
½ lemon zest & juice
1 T arrowroot powder (or cornstarch)
1 tsp sea salt
1 tsp cinnamon

Preheat oven to 350° F.

Start with the crisp. Using a food processor, pulse almonds for 15-30 seconds, until they begin to break down and form flour. Leave a few chunks of almonds for a delicious crumble texture. Next throw in the oats and pulse for 10 seconds, until some oats begin to form flour, but others remain whole.

In a small bowl combine oat and almond mixture, maple syrup, and coconut oil until they begin to clump together. You may need to get your hands messy to form some clumps too. Set aside.

In a separate bowl combine fruit filling ingredients and gently stir to coat.

Gently spoon fruit mixture into the bottom of coconut oil greased ramekins or a small baking dish. Fill ¾ of container with fruit filling and spoon crumble mixture on top.

Place dish on lined baking tray and bake for 20-25 minutes, or until crumble begins to brown and fruit mixture bubbles.

Remove from oven and let cool for a few minutes before digging in. Top with vanilla ice cream or coconut cream and enjoy!

*P.S. If you do buy all the farmer’s fruits at the market, simply wash, dry and freeze them. This means you can make the official Vegukate summer dessert all year long! Wahoo!!

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