This recipe so simple, it feels almost impossible to get a real recipe from so little ingredients and so little work. At the end of the blackberries season, we made one last cake from fresh berries: vegan blackberry crisp. We used coconut fat, but feel free to replace the coconut fat with butter for a non-vegan version. It’s very similar to a cobbler, but the dough on top is really crispy.
Since the latest developments in the Coronavirus situation, our life did not return to normal and we still try to go out shopping less than before. When I decided from the last pack of butter to make a beautiful herbs butter, I soon realized I had no more butter for the dessert my husband was asking for some days. Ooops… And then when he heard he had no more butter he said “But you have something else, right? You have ghee or something to use, right? It doesn’t have to be butter…”. I started laughing and told him we don’t have to use ghee or lard, we have some coconut fat that we could use.
The first thing you want to do is mix the fruits with sugar and starch. You can use other berries or just blackberries. Let them rest for 15 minutes. Add some mint leaves if you think you will like a minty dessert.
I don’t like it so I made my own little cake not with fresh fruits, but with lovely German Rote Grütze. It’s like a mix of 5 red fruits, with sugar and starch, exactly our recipe.
For the crisp, mix the flour with coconut fat, then add sugar and crushed nuts. This mixture does not have to be like a dough, is just a sandy mixture of ingredients.
In a pan place the fruits and on top of the fruits the flour mixture.
Bake it for about 30 minutes, until the crisp browns on top. Serve it hot, with ice cream or without. It is also very good the next day. The fruits are baked to perfection, and the crust has a nutty flavor and it’s sweet. Perfect vegan blackberry crisp!
If you want it non-vegan, just use butter. And mix the butter with the flour, then add sugar and nuts.
I prefer using the little trays for two portions, so I can eat directly from them. But you could use an oven pan and then serve the blackberry crisp in plates. There is no right or wrong way to do it.
VEGAN BLACKBERRY CRISP
This recipe so simple, it feels almost impossible to get a real recipe from so little ingredients and so little work.
Ingredients
- 2/3 cups blackberries (100g)
- 2/3 cups red berries mix (Rote Grutze) (100 g)
- 3/4 cups all purpose flour (100 g)
- 1/4 cup vegan fat (coconut)
- 1/2 cup granulated sugar (100g)
- 3 tsp starch
- 3 tsp sugar for fruits
- 5 fresh mint leafs
- 1 cup chopped walnuts
Instructions
- Mix the blackberries with the starch, 3 tsp of sugar and mint leaves and let it rest for 15 minutes.
- In a bowl mix the flour with the coconut fat using your fingers until all grease is covered in flour.
- Add the sugar and the chopped walnuts.
- Place the blackberries in a bowl and cover with the flour mixture
- Place the berry mix in a bowl and also cover with the flour mix.
- Bake for 40 minutes at 200 degrees C.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 442Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 7mgCarbohydrates: 62gFiber: 7gSugar: 36gProtein: 8g
Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creation!
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