Joy the Baker

Vegan Peach Berry Crumbles

inspired by my friends on Twitter and Post Punk Kitchen

makes 6 1/2-cup size ramekin cobblers

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For the fruit:

1 1/2 cups fresh blueberries

1 1/2 cups fresh raspberries

2 medium sized  ripe peaches sliced into 1-inch chunks

(if you’d like to use frozen fruit, just defrost and drain the juice.)

2 Tablespoons all-purpose flour

1/2 teaspoon cinnamon

a big pinch of freshly grated nutmeg

(pinch of ground ginger and ground cloves are also encouraged, but not entirely necessary)

1/4 cup pure maple syrup

For the topping:

1 1/2 cup old fashioned oats (i used quick cooking steel cut oats… mostly because i just bought the wrong kind… it worked out yummy!)

1/3 cup all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon salt

2 Tablespoons canola oil

2 Tablespoons maple syrup

1 teaspoon vanilla

1 Tablespoon water

Preheat oven to 350 degrees F.

In a medium bowl, toss the berries and peach chunks with flour, spices and maple syrup.  Set aside while you assemble the topping.

In a separate medium sized bowl, combine the oats, flour, salt and spices.  In a small bowl whisk together the oil, maple syrup, vanilla extract and water.  Add the wet ingredients to the dry ingredients and blend with a fork.  Make sure all of the dry ingredients are moistened by the oil and maple syrup mixture.

Add half a cup of the topping mixture to the fruit mixture and toss together.  Scoop fruit into ramekins, being sure to fill each cup to the top.  Spoon and pat topping onto each cup.  Sprinkle with an additional dose of ground cinnamon if you’d like. Place the six ramekins on a clean baking sheet and place in the oven.  Bake for 35 minutes, or until bubbly and delicious.

Serve with vanilla ice cream topped with honey if you’re not vegan after all.