Boy, do I have a treat for you! My obsession with marionberries has been well documented, but never in recipe form…until now. (Dun dun duuuunnn!)
A couple of weeks ago, Phil and I made a trip out to our favorite berry picking site, Sauvie Island Farms, and picked, not even kidding, ten pounds of marionberries. I froze about half of them, delivered a container to my parents, and set aside a bunch for salads and snacking, but I still had about two pounds of berries that needed using up, pronto. Thanks to the brilliant suggestion of my friend Anna, I sought out a dairy-free berry crumble recipe and got down to baking. The results speak for themselves.
I mean seriously. Could this recipe be any more photogenic?
Marionberry Crumble (Vegan)
makes about 12 servings
For the fruit:
About 3 cups fresh marionberries
2 Tablespoons all-purpose flour
1/2 teaspoon cinnamon
Big pinch of ground nutmeg
Pinch of ground ginger and cloves
1/4 cup pure maple syrup
For the topping:
1 1/2 cups old fashioned oats
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
2 Tablespoons canola oil
2 Tablespoons maple syrup
1 teaspoon vanilla extract
1 Tablespoon water
Preheat oven to 350 degrees F.
In a medium bowl, toss berries with flour, spices and maple syrup and set aside. In a large bowl, combine oats, flour, salt and spices. In a small bowl, whisk together oil, maple syrup, vanilla extract and water. Pour the liquid over the oat mixture and mix well with a fork.
Add 1/2 cup of the topping mixture to the fruit and (carefully!) toss together. Scoop fruit into an 8×8″ glass baking dish. Spoon topping mixture evenly over the top of the fruit and pat down. Bake in the oven for 40-45 minutes, or until hot and bubbly.
Serve with a scoop of vanilla ice cream or vanilla bean coconut milk “ice cream” to keep it vegan. (Trust me on this one. So good.)