If you need a “red, white, and blue” (or just red and blue!) recipe this holiday, this Memorial Day mixed berry crumble fits the ticket. Made with any berries you have on hand, this is a delicious dessert. If you don’t happen to have berries on hand during this coronavirus isolation, you can use any fruit in the pantry or fridge.
Another beautiful thing about this recipe is you can use fresh, frozen or even canned fruit to make a crumble. If you use frozen fruit, just be sure to let it thaw most of the way before making the filling. I first rinsed mine to remove any ice on the fruit surfaces and drained off any water. Any juice resulting from the thawing can be left in the bowl as part of the filling.
Also known as fruit crisps, this recipe is very simple. It would be a great dessert to make with the kids. The hardest part of cooking fruit crumbles is waiting on them to bake!
I had four frozen berries on hand: blueberries, strawberries, blackberries and raspberries, so I used all four. As long as you have six cups of berries (or fruit), any combination works.
This is a healthier-than-most dessert recipe. For the filling, I only use two tablespoons of sugar added to six cups of fruit. Fruit is naturally sweet, let’s not over do it, right? Even the crumble topping only has 1/2 cup of brown sugar, divided between eight servings. So, the total added sugar per serving is 1-1/4 tablespoons. The flavors of the fruit come through, which I love, and aren’t masked by too much sugar. Because of the less sugary flavor, this dish is perfect for serving with vegan ice cream, crumble a la mode! This holiday, I served mine with fresh strawberry nice cream, a homemade vegan ice cream.
I baked the crisp in individual ramekins, but served only 1/2 of a 6″ ramekin per person. This crisp recipe works in any size ramekin or an 8 x 8-inch casserole dish, or possibly a deep pie dish. I make it in four ramekins, then hubs and I split one for dinner dessert (which we don’t usually have) for four nights – not a bad way to go!
If you have baking dishes with lids, this is a great dessert to take along individual servings to a picnic or to the beach!
Have a look at my Summer Holidays recipes for more seasonal ideas.
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Servings |
servings
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- 6 cups mixed berries strawberries, blueberries, blackberries, or raspberries
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/2 cup brown sugar any kind, dark or light
- 1/2 cup all purpose flour
- 3/4 cup old fashioned oats
- 2 tablespoons coconut oil melted
- 1/4 cup vegan butter melted
Ingredients
For the filling:
For the topping:
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- Preheat the oven to 350° F.
- In a large mixing bowl, mix all of the filling ingredients: the fruit, sugar, cornstarch and cinnamon. Blend well.
- In a medium mixing bowl, mix all of the crisp topping ingredients: brown sugar, flour, oats, coconut oil and vegan butter. Toss until the oats are well coated.
- Ladle the filling into your baking dish or ramekins and spoon the crisp onto the top of the filling, carefully spreading to cover the filling.
- Bake the crumble for 45 to 50 minutes, or until the filling is bubbling and the top of the crumble is beginning to brown.
- Remove the crumble from the oven and let cool 15 minutes before serving. Delicious served alone or topped with vegan ice cream.
- Will keep in the refrigerator for 4 days.
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