berry crumble

Here is a black raspberry and blueberry crumble I made. The important thing with this is that the crumble on top is really great and could be used with any fruit. It is great with peaches or apples or berries. I’m not usually into blueberries but I love how they look with the black raspberries and the flavors are very complimentary. Here is the recipe…

Crumble top
3/4 cups all purpose-flour
1/2 cup sugar
1/2 teaspoon salt
1/2 cup non-dairy butter

Filling
(sorry my measurements are a bit, well, sketchy)
1 bag frozen black raspberries
1 bag frozen blueberries
2 Tbsp sugar
1 Tbsp arrowroot powder

Preheat oven to 350 degrees.

Defrost the fruit in a saucepan (or microwave) and pour into pie pan. Stir in sugar and arrowroot powder until it is dissolved in the fruit juices. Set aside.

Pour dry ingredients into a bowl and combine. Cut non-dairy butter into chunks and add to bowl. Use your hands to rub the butter into the dry ingredients until they form crumbly balls. Sprinkle on top of berries.

Bake for 40 minutes or until crumbles are golden brown.

Another option with this is to leave out the arrowroot powder all together, depending on the fruit, or substitute regular flour.

I’m supposed to be posting more this month but man it’s quite a bit harder than I thought. Mainly because I spend all day in front of a computer at work and don’t really want anything to do with my laptop when I get home. I would much rather be baking. Anyway I’m trying to get back on track.