Mixed Berry Crumble

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With all the focus on apples this time of year, it’s easy to forget the last flush of berries available at Farmer’s Markets. But not if you have this recipe in your hands! This Mixed Berry Crumble takes a few minutes to assemble and your home will smell just heavenly as it bakes. This makes a big portion, so invite friends to share – or plan to eat it the next day for breakfast.

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Mixed Berry Crumble

 

4 cups blueberries

4 cups raspberries

4 cups blackberries

3 Tbls. arrowroot

4 Tbl. sugar

1 Tbl. vanilla

zest of one lemon

splash of cassis liquor

juice of 1/2 lemon

Crumb Topping:

3 cups all purpose flour

12 Tbls. Earth Balance, chilled and cut into small cubes

3/4 cup brown sugar

1/2 cup sliced almonds

pinch salt

 

Preheat oven to 350. In a 9×13 oven-safe casserole, gently combine all berries, arrowroot powder, sugar, vanilla, lemon juice and zest, and cassis. When well mixed, set aside.

In a bowl, combine flour, Earth Balance cubes, brown sugar, sliced almonds and salt. Using your clean hands, rub together the crumble mixture until is looks like chunky cornmeal. Don’t overwork, or the Earth Balance will melt and the crumbs will turn into a big blob.

Lightly sprinkle the top of the berries with the crumb mixture and bake, uncovered, for about 60 minutes until topping is lightly browned and edges are bubbly with berry juice.  You may wish to bake this sitting on a cookie sheet, in case of berry juice overflows!

Allow to cool a little before serving. This goes well with your favorite non-dairy ice cream and it’s even tasty cold from the fridge for breakfast!

 

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