Vegan Berry Crisp

Last week Funk had a week of “Funemployment” before he starts at his brand spankin’ new job so we decided to take a day trip together somewhere new (to us). Susie always takes the best day trips, so I asked for her recommendation and she said her all time favorite is Ogunquit, Maine. It’s only 1.5 hours from our place, which is pretty much my time limit to be in a car. Our day got off to a pretty rocky start with a bowl of spilled salt on the kitchen floor, a mug of coffee spilled all over the counter, and a car snafu. But when we got to the gorgeous shoreline of Maine, our worries went away for the day and we had the best time. I’ll post more about what we did there, but want to share the Maine-themed breakfast I made before we left (and before the spilled salt and coffee).

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Maine = blueberries, right? So I whipped up a blueberry and strawberry crisp that I think qualifies for dessert AND breakfast. Funk even questioned if it was healthy and I said of course! Two servings of fruit per person, whole wheat flour and oats used, heart-healthy walnuts…what isn’t healthy about that!? So you can make this for dessert, but you’ll be a lot happier if you enjoy it for breakfast.

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Ingredients:

A lot of berries – about 2 cups. I used blueberries and strawberries

1/4 cup whole wheat pastry flour

1/2 cup old fashioned oats

2 Tbsp Earth Balance (vegan “butter”)

1/4 cup crushed walnuts

1+ tsp cinnamon

2+ Tbsp honey or maple syrup

1. Preheat the oven to 400. I made this in our toaster oven. I picked 400 degrees arbitrarily…I never know what temperature to use when I invent a recipe. Rinse berries and place them in a round pie plate with a little cooking spray so they don’t stick.

2. In a separate bowl, mix together pastry flour, oats, walnuts, cinnamon, Earth Balance and honey/maple syrup. Warm in the microwave for about 45 seconds on high until the EB melts and use a fork to mash all of the ingredients together until they’re crumbly and slightly moist.

3. Sprinkle the crumbly topping over the berries, top with another dash or two of cinnamon, and bake in the oven for about 25 minutes.

If you enjoy this as a dessert, it’d be perfect topped with some of my coconut milk cinnamon blueberry ice cream.

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What is your favorite fruit crisp? Rhubarb? Peach? Strawberry? I love them all!

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