I recently went to the Happy Apple Farm in Penrose, Colorado with my son and my in-laws. We spent the morning picking (and eating) blackberries, raspberries, apples and pears. I came home with a lot of local fruit, which in Colorado, can sometimes be hard to come by. There are pick-your-own farms everywhere. Check out this website to find one near you.
I have big plans for the apples…apple pie, apple sauce, apple bread, apple muffins, and the pears will be used to make vanilla pear butter. This crisp is my way of using the berries, and after tasting it, I can tell you it was a great way to use them.
The crisp topping ingredients make enough for two crisps. You can save half and freeze it for later use, or just cut the crisp topping recipe in half. I always make enough for two batches and freeze it. It makes whipping up a dessert later on that much easier.
Vegan Berry Crisp
1 1/2 lbs of berries, the fresher the better (I used a mix of strawberries, raspberries and blackberries, but feel free to use your favorites)
1/4 c granulated sugar
1 c flour
1 c quick cook oats
1/2 c brown sugar
1/2 c shredded coconut
1 tbsp cinnamon
8 tbsp Earth Balance Buttery Sticks, softened
Wash and dry your berries. Cut large strawberries in half; most other berries can be left whole. Mix berries and granulated sugar together and let it sit for about an hour. After an hour, pour the berries into an 8×8 pan.
In a separate bowl combine the flour, oats, brown sugar, coconut and cinnamon. Cut the Earth Balance into small pieces and incorporate it into the flour mixture. You can use a pastry cutter to mix it in, or you can do what I did, and just use your hands.
Once the Earth Balance has been mixed in completely take half of the mixture and sprinkle it over the fruit. The other half can be frozen and used later. Bake for 30 minutes at 350 degrees or until the topping is golden brown and the fruit is bubbling. Let cool and enjoy!