I fear admitting this publicly, but here it goes. I don’t love apple crisps and pies. I mean, I’m not all about them. I’ll eat it, but you know, there’s other things I could imagine wanting to eat more. Something about the texture of cooked apples throws me off. I don’t know, I’m weird I guess, since apple crisps and pies seems to be everyone’s favourite.
But that doesn’t mean I don’t want a good crisp, damnit! So here is my version. And it is so good. Trust me. It puts to good use frozen berry blends, or those 4 cartons of blueberries that were on sale that you just had to have because, come on, blueberries are never that cheap! Ahem. It works well with a mix of whatever you’ve got, or just straight up one kind. It’s versatile and comes together in a snap.
Bonus points for it being antioxidant-rich! You can have your crisp and eat it, too.
Any Berry Crisp
1 cup rolled oats
1 cup all-purpose flour
1 cup brown sugar
1 cup vegan margarine
1 tsp cinnamon
A mix of blueberries, strawberries, raspberries and/or blackberries from frozen and/or
fresh, or all of one kind of berry – I don’t measure this, but rather chuck in what I have. Sometimes I use whatever fresh I have on hand and supplement the rest with frozen. You want enough to create a good layer on the bottom of your baking dish, about 1.5″ to 2″ deep.
Preheat oven to 350°F.
Put your washed and chopped berries in a 13″x9″ baking dish and arrange evenly.
In a large bowl, combine oats, flour, brown sugar, margarine and cinnamon. Mix with a fork to distribute the margarine throughout, until it looks like a coarse meal. Spread on top of the berries in the baking dish, and pat down with your fork.
Bake for 35 minutes and try not to eat it all in one sitting.