Friday, November 22, 2013

Foodie Friday : Simple vegan blueberry crisp

My grandmother taught me how to bake (and sew..and clean..), and always reminds me that sometimes the best kind of food is simple food. She goes by the "K.I.S.S." method -- Keep It Super Simple. Though, my grandfather strongly feels Keep It Simple, Stupid has a more powerful effect. Sometimes it's a pain to get the right proportions for the "crisp" bit; luckily this is tried, tested & true. Try this out with different fruits, being mindful of bake times. This recipe can very well be gluten free if you replace the white flour with an alternative.

3 lbs blueberries, fresh, washed
3-4 tbsp flour
Juice of one lemon

Ingredients II
1 cup rolled oats
1/4 cup brown sugar, packed
1/2 cup vegan butter
1/4 tsp salt (if butter is unsalted)
1/2 cup flour
spices: cinnamon, nutmeg, allspice, etc.

Preheat oven to 350F. 

Put the blueberries in your 9x13 glass baking dish; top with lemon juice. Sprinkle your flour on top.

Prepare the "crisp" by combining all of Ingredients II together. Evenly cover the top of your crisp.

Bake for about 30 minutes. Let cool for at least 15 minutes before serving.

Top with vegan whipped cream/yogurt/ice cream or enjoy on its own.

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