Chat with Chhaya: Easy Vegan Berry Crumble
I adapted this recipe from TexasErin <-- that's her recipe. I've added berries and jams among other flavors to enhance the flavors.
It's Vegan but you'll swear it's not. This recipe is delicious!
-1.5 cups rolled oats
-3/4 cup unbleached whole wheat flour
-1/2 cup brown sugar (use 1/4 cup for less sugar, it still tastes amazing.
-1-3 tablespoons lemon zest (depends on the amount you like)
-1/4 teaspoon baking powder
-1/4 teaspoon salt
-2/3 cup semi-melted coconut oil
For the filling:
-1 cup fresh blueberries
-1 cup mashed strawberries
-7 tablespoons of your favorite jam (I used strawberry, orange marmalade from France, and cranberry jam from Finland)
-1/2 teaspoon vanilla extract
-Pinch of sea salt
-1/2 teaspoon cinnamon (add to your bottom layer of dough and to berries)
-Add more lemon zest to berries
Preheat the oven to 375°F-400°F depending on your oven.
Mix rolled oats, flour, sugar, cinnamon, lemon zest, baking powder and salt.
Add your coconut oil in to make a dough.
Press a little less than two-thirds of the dough onto the bottom of a pan. Make sure to use parchment paper or aluminum paper and grease the bottom with some coconut oil.
Bake for 10-15 minutes or until the edges have just started to brown.
In a bowl, mix together the berries, then jam, and then vanilla extract. Add your salt. Next add cinnamon and lemon zest. Spoon over hot crust and sprinkle the remaining oat mixture over the berries.
Bake for another 10-15 minutes or until the top has lightly browned and the filling is bubbly. It will depend on the temperature of your oven. You'll want to make sure it has browned.
Remove from the oven and let the bars cool completely. Refrigerate for 2 hours before cutting, according to Texas Erin.
Enjoy! You can keep the bars for up to a week in the fridge.