Blueberry Yum Crumble

Prepare this blueberry crumble for a vegan-friendly dessert.



From "For Goodness Sake"
March 2018

Yield: 8 to 10 servings

For Goodness Sakefeaturing Chef Diane Hagedorn  (Rafferty Rocks Press, 2016) delivers plant-based vegan recipes that are good for you and for the planet. These recipes come from the Spiral House Kitchen, an eco-conscious community nestled in the unique stone property in the Hudson Valley. This crumbly treat can be made ahead of time for a stress-free gathering.

The combination of cashews, oats, apple cider, and blueberries make this a wholesome dessert you can love. Some of us like to top ours with our favorite plant-based ice cream or gelato. However you serve it, this is a scrumptious dessert for any time that blueberries are available.

Ingredients:

For the crust

• 2 to 2 1/2 cups toasted cashews
• 1/3 cup almond butter
• 1 Earth Balance Vegan Buttery Stick
• 1/4 cup pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 cup apple cider
• pinch of salt

For the crumble topping

• 1 Earth Balance Vegan Buttery Stick, at room temperature
• 1 cup packed brown sugar
• 1 cup rolled oats
• 1/2 cup granulated sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon

For the filling

• 3 1/2 cups fresh blueberries
• 1 teaspoon ground cinnamon, or more as needed
• 1 teaspoon brown sugar, or more as needed
• 2 tablespoons chestnut flour (or any gluten-free flour)

Instructions:

For the crust

1. Preheat the oven to 350 degrees Fahrenheit.                

2. In a food processor, blend all the crust ingredients until well combined.

3. Press the crust firmly into the bottom and sides of a pie pan.

4. Bake the crust for 20 minutes, or until it is lightly browned.

5. Let cool for a few minutes before filling.

For the crumble topping

Put all the ingredients in a bowl and combine with your fingers.

For the filling

1. While the crust is baking, mix the filling ingredients together. If the blueberries are not sweet, you can add more sugar and cinnamon.

2. Pour the filling into the lightly browned piecrust.

3. Cover with crumble topping.

4. Bake at 350 degrees Fahrenheit for 20 minutes or until the filling is bubbly and topping is browned.

5. Let cool before serving.

More from For Goodness Sake:

Buffalo Cauliflower and Tempeh       
Indian-Spiced Red Lentil Soup


Reprinted with permission from For Goodness Sake featuring Chef Diane Hagedorn, published by Rafferty Rocks Press, 2016.