Vegan Fruit Crisp

Warm and Juicy Fruit Layered Between a Crispy and Buttery Oat Crumble

Ingredients

Apple Filling

4 cups Fruit**

1 tbsp white sugar

1 Tbsp brown sugar

2 Tbsp cornstarch

1 Tbsp Lemon juice or apple cider vinegar

Oat Crumble

1 cup Rolled Oats

2 tbsp white sugar

¼ cup brown sugar

¾ cup ap flour

1 cup vegan butter, cubed (Miyoko’s Vegan Butter)

Notes

**I used blueberries, but apples, raspberries, or any kind of berries work perfect.

Procedures

Preheat the oven to 350 degrees Fahrenheit and grease a 9x9 inch square baking tin or a 9 inch pie dish generously with vegan butter or neutral oil.

In a medium bowl, combine the oats, sugar, brown sugar, salt, and flour. Mix until well combined before adding the butter. Using your fingers or a pastry cutter, cut the butter into the oat mixture. The oat mixture should be crumbly and the butter should be cut into pieces about the size of peas.

Scoop half of the oat crumb and place it into the greased baking tin and spread it out into an even layer. Set aside and prepare the fruit filling.

In another large bowl, add the fruit, brown sugar, sugar, cornstarch, and lemon juice. Toss until the fruit is evenly coated. Pour the fruit filling mixture into the greased 9x9 inch baking dish over the oat crumble and spread into an even layer.

Sprinkle the remaining oat mixture over the fruit filling in an even layer. Place the baking tin in the oven and bake for 1 hour to 1 hour and 10 minutes or until the oat crumble is golden and the fruit filling is bubbling and tender. Remove the fruit crisp from the oven and let cool slightly before cutting and serving. Best enjoyed warm with a scoop of vegan ice cream. Keep covered in the fridge to preserve.