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 1. Gather the ingredients.

For the filling:

  • 5 cups bluberries, blackberries, raspberries and/or strawberries
  • 2/3 cup coconut sugar (you can substitute regular sugar as well, and adjust for sweetness)
  • 2 tsp fresh lemon juice
  • 1 Tbsp arrowroot (or cornstarch)

For the topping:

  • 2/3 cup rolled oats
  • 1/2 cup brown sugar
  • 1/4 cup coconut sugar
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup all-purpose flour
  • 3 Tbsp coconut oil or 3 Tbsp vegan margarine or butter substitute (not melted)
  • 3/4 cup pecans

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2. Make the filling.

Preheat the oven to 350 degrees. Mix together the berries, sugar, lemon juice, and arrowroot. If using strawberries, slice before adding to the mixture. Make sure that the arrowroot is coating the fruit well. Set aside while making the topping.

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3. Make the topping.

In a separate bowl, mix together the oats, sugars, and flours. Add the oil or butter/margarine and mix in. If using the butter/margarine, cut into pieces and work it into the flour mixture so that the topping is moistened and crumbly.

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4. Prepare the pecans.

Break up the pecans into small pieces. This is a great task for little fingers. Fold the pecans into the topping. Alternatively, you could also add walnuts.

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5. Fill the pie.

Place the filling in a pie pan and top with pecan topping.

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6. Bake the pie and enjoy.

Bake the pie for about 40 minutes, until the fruit is bubbling and the top has browned. Remove from oven and cool slightly before serving. This allows the filling to firm up a bit. This crumble is delicious enjoyed warm with vegan ice cream or vegan whipped cream or even served cold. Enjoy!

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Vegan Summer Berry Crumble Recipe

For the filling:

  • 5 cups bluberries, blackberries, raspberries and/or strawberries
  • 2/3 cup coconut sugar (you can substitute regular sugar as well, and adjust for sweetness)
  • 2 tsp fresh lemon juice
  • 1 Tbsp arrowroot (or cornstarch)

For the topping:

  • 2/3 cup rolled oats
  • 1/2 cup brown sugar
  • 1/4 cup coconut sugar
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup all-purpose flour
  • 3 Tbsp coconut oil or 3 Tbsp vegan margarine or butter substitute (not melted)
  • 3/4 cup pecans

Preheat the oven to 350 degrees. Make the filling: mix together the berries, sugar, lemon juice, and arrowroot. If using strawberries, slice before adding to the mixture. Make sure that the arrowroot is coating the fruit well. Set aside while making the topping. In a separate bowl, mix together the oats, sugars, and flours. Add the oil or butter/margarine and mix in. If using the butter/margarine, cut into pieces and work it into the flour mixture so that the topping is moistened and crumbly. Break up the pecans into small pieces. This is a great task for little fingers. Fold the pecans into the topping. Alternatively, you could also add walnuts. Place the filling in a pie pan and top with pecan topping. Bake the pie for about 40 minutes, until the fruit is bubbling and the top has browned. Remove from oven and cool slightly before serving. This allows the filling to firm up a bit. This crumble is delicious enjoyed warm with vegan ice cream or vegan whipped cream or even served cold. Enjoy!