Blueberry Breakfast Crumble

This time of year brings giant baskets of local blueberries at such a good price.  So, like, duh, I obviously need to buy some.  And as much as I can eat handfuls of blueberries and sprinkle them on everything, I often have even more than I know what to do with.  This is where the idea of a breakfast crumble comes in.  So, it’s a crumble, but like, a little healthier?

It’s a giant layer of bloobs that cook down into a yummy jam, topped with a modified version of the crumble topping I normally do.

The topping:
1 cup old fashioned rolled oats
1 cup all purpose flour (or whole wheat, if you want to swing that way)
1/3 cup brown sugar
1/4 cup virgin coconut oil
1 tsp cinnamon
a dash of salt

Preheat the oven to 350°.
Combine all the dry ingredients in a bowl.  Add the coconut oil and mix with a fork until the mixture is crumbly.
Spray a 8″ x 12″ glass baking dish with a bit of oil, load in your berries (however many you want; the more, the better!), and spread the topping on.  Pat everything down with your fork.
Bake for 30 minutes or until the top if golden and the blueberries are bubbling up.  Enjoy starting your day with something that resembles dessert.

– Crystal

Any Berry Crisp

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.

– Crystal