Dairy Free Berry Crumble

Berry Crumble copy

Details

Prep Time:  20 minutes
Cook Time:  50 minutes
Ready In:  minutes

Cuisine: 
Categories:  , ,

Yields or Serves:  4

Rating:
[Total: 1   Average: 5/5]

This Berry Crumble is made with fresh or frozen berries and topped with a dairy free brown sugar crumble. An excellent dessert that everyone can enjoy.

  • Topping:
  • 2/3 Cup Old Fashioned Oats
  • 2/3 Cup Unbleached Flour
  • 1/4 Cup Light Brown Sugar
  • 1/4 Cup Sugar
  • 1/2 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Saigon Cinnamon
  • 1/2 Cup Vegan Butter (I Use Miyoko’s Vegan Butter)
  • Filling:
  • 5 Cups Frozen Berries Of Your Choice (Do Not Thaw)
  • 2 Teaspoons Fresh Lemon Juice
  • 1/2 Cup Sugar
  • 1/4 Cup Unbleached Flour
  1. Arrange oven rack to center position.
  2. Preheat oven to 350 degrees.
  3. Grease 9 1/2-inch-deep dish pie plate or similar sized baking dish. Set aside.
  4. Melt vegan butter. Set aside.
  5. In large-size bowl combine oats, flour, sugars, kosher salt, and cinnamon. Add melted vegan butter and stir until well combined. Transfer to freezer for a few minutes while you assemble the berry filling.
  6. In large-size bowl combine all filling ingredients. Stir gently until well combined. Transfer to prepared baking dish.
  7. Remove topping from freezer. Sprinkle topping over berry mixture.
  8. Place in oven, on middle rack, 40 to 50 minutes until fruit is bubbling and juicy and topping is light golden brown.
  9. Remove from oven and cool slightly.
  10. Serve warm or at room temperature.
  11. Note: If using fresh berries then use the same amount. I recommend adding 2 tablespoons of orange juice, apple juice, or water to the fruit filling mixture. The extra liquid helps to create a sauce while the berries are cooking. The frozen berries have enough extra liquid on their own.
  12. Serves 4
  13. Prep Time: 20 Minutes Cook Time: 50 Minutes Total Time: 70 Minutes
  14. ©Tiny New York Kitchen © 2021 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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