Ingredients
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Crust
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1½ cups all-purpose Flour
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½ teaspoon Sea Salt
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¼ cup Granulated Sugar
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¼ cup packed Brown Sugar
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½ cup cold Vegan Butter
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Blackberry Filling
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4½ cups fresh Blackberries
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2 tablespoons Granulated Sugar
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2 tablespoons all-purpose Flour
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1 tablespoon freshly squeezed Lemon Juice
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Crumble Topping
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¾ cup rolled Oats
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¼ cup packed Brown Sugar
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½ teaspoon ground Cinnamon
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3 tablespoons cold Vegan Butter
Directions
Fruit crumbles are the epitome of fast and rustic baking. Literally, you can’t F them up! They’re delicious, pretty healthy, and easily customizable. Now, me being me, I kind of fancified the recipe into a delicate crumble bar, which is pretty, but you could very well blow off the bars and use the filling ingredients and topping (minus the crust stuff) for any quick fruit crisp you’re craving! Just remember, adding vanilla ice cream is a must for devouring this dessert the right way.
Steps
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1
Done
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Preheat the oven to 375°F. Line an 8- or 9-inch square baking dish or pan with parchment paper, allowing the paper to extend beyond opposite sides of the pan, for lifting out the finished bars. |
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2
Done
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To make the crust, in a food processor, combine the flour, salt, and sugars. Add the butter cubes while processing. Combine until the mixture is the texture of fine crumbs. Alternatively, you can combine the flour, salt, and sugars in a bowl and cut in the cold butter with a pastry blender. |
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3
Done
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Reserve ¾ cup of the crust mixture in another bowl to make the topping. Press the remaining mixture in an even layer into the bottom of the prepared pan. It should be very well pressed and solid. Bake for 12 minutes until the edges are just turning golden brown. Let cool completely. |
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4
Done
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Meanwhile, make the filling. In a bowl, toss the berries gently by hand with the remaining ingredients until well coated. |
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5
Done
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To make the topping, combine the reserved ¾ cup crust mixture with the rolled oats, brown sugar, and cinnamon in a bowl. Pinch the cubed butter by hand into the mixture until you have a crumble with small chunks of cold butter. Keep the topping in the fridge until ready to assemble. |
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6
Done
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Spread the blackberry filling on top of the cooled crust in an even layer with no gaps. If you have any extra blackberries, use them to fill any gaps. Top with the crumble topping in an even layer. |
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7
Done
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Bake for 25 minutes. For the best results, let cool completely before cutting the bars. Store in the fridge in an airtight container. They’re best eaten within 2 days max. |
