Wednesday, January 16, 2013
Dessert to Make Tonight
I may be a competent cook, but naming dishes is something for which I lack basic capability. This dessert might be a crumble. Or a buckle. Or a brown betty. Or a cobbler. Maybe it is even a crisp. I don't know. It's a baked treat, with fruit on the bottom and a cookie/biscuity/crispy topping. It may be hard to name, but it's a piece of cake to make. So make it. If you don't have cranberries and/or blueberries on hand, you could use any berries, apples, or pears.
Oh, and if you are a weirdo who prefers a higher fruit to topping ratio, you may want to increase the amount of fruit involved. You'll notice in the photo that this is about 75% crunchy topping. Just the way I like it!
Crispy Fruit Dessert
2 cups blueberries (fresh or frozen
2 cups cranberries (fresh or frozen)
1/2 cup berry jam (I used blackberry)
1/3 cup white flour
1/4 tsp kosher salt
1 2/3 cup white flour
1 cup granulated sugar
3/4 cup old fashioned oats
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup cold vegan butter
1/2 cup non-dairy milk (plain or vanilla)
Preheat oven to 350 degrees and grease a large casserole dish. Place the berries in a large bowl. Soften the jam in the microwave and pour over the fruit. Stir to coat. Add the flour and salt, and toss, until the berries are evenly covered with flour. Spread the fruit in the casserole dish.
In the same bowl, stir together the flour, sugar, oats, baking powder, and salt. Cut the butter into the dry ingredients, until it is well blended. Stir in the milk, until incorporated. Don't overmix. The dough will be crumbly and quite dry. Spread the topping over the fruit.
Bake for about 45 minutes, or until the topping is as browned and crisp as you'd like. Serve warm, room temperature, or cold. Refrigerate leftovers. I topped mine with Soyatoo vegan whipped cream.