Vegan Blueberry Crumble
I am not going to lie, I have had a hard time being productive this week since school ended. It isn't that I don't want to get things done; I just find myself not able to focus long enough to get anything done. You know when you just jump from one task to another, not really sticking to one long enough to do anything with it? Then throw in Instagram distractions (how have 30 minutes gone by??), a recent discovery of Chef Table on Netflix (yes I am super late with this), and a nearby pool calling my name. Needless to say, it is no surprise that I feel a bit out of sync with what I want to get done and what I have actually accomplished.
The thing is, though, that I have gotten quite a few things done, but because this has been an unusual relaxing week, I FEEL like I haven't done enough. Does that make sense?
The point I am trying to make is that I forget how there is always an adjustment phase during times of transition. School is out and my schedule is suddenly wide open, but that also means I need to rethink my days and time.
See what I mean?! I just jumped up mid-task to get food and suddenly an hour has gone by. Ugh focus brain focus!
Anyways, where was I? Oh yes. Blueberry Crumble. This is definitely a sweet treat! I discovered this deliciousness through my classmates (hey Jessika & Carmen) who presented the recipe as a cooking demo for our Food Service Management class. They made a gluten-free and vegan version and it was amazing so obviously, I had to share my version of it (still vegan, just not gluten)
I didn't do it for this one, but some homemade whipped cream would go perfectly with this.
Adapted from Averie Cooks
Crust & Crumble Topping
1/2 cup (1 stick) butter at room temperature ( I used Earth Balance vegan butter)
1 cup bread flour*
3/4 cup old fashion whole-rolled oats
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
12 ounces (2 cups) blueberries (fresh or frozen**)
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
*if you want to make this gluten-free, replace bread flour with gluten free baking flour.
**if using frozen, don't thaw before baking. Baking time may need to be longer.
Preheat oven to 350 degrees F. Next grab an 8-inch square pan or pie pan and coat with butter or cooking spray.
For the crust and crumble topping
In a large bowl, add flour, oats, sugar, room temperature butter. Mix to combine. Mixture will be dry with some larger crumble pieces mixed throughout.
Transfer 3/4 of crumble mixture to prepared pan and hand back the mixture to create a smooth, flat crust. Set aside.
For the blueberry layer
In a medium mixing bowl, add the sugar, blueberries, cornstarch, and lemon juice. Toss to combine.
Evenly spread the blueberry mixture over the crust.
Sprinkle the rest of the crumble mixture on top of the blueberries. Squeeze the mixture in your palm to create bigger crumble pieces.
Bake for 45-55 minutes, or until topping appears very pale golden and blueberry filling is bubbling.
Remove pan from oven and cool for at least 30 minutes before slicing and serving.
The recipe will keep at room temperature for up to 1 week, in the fridge for up to 10 days, and in the freezer for up to 6 months. I personally like placing it in the fridge so I can enjoy a refreshing sweet treat on these warmer days!
There you have it! At least I can say I made a delicious treat for myself this week to enjoy while watching the latest Chef's Table episode. Warning - that show will make you hungry!
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