Sunday, March 2, 2014

Merry Berry Crumble (vegan)

In the fall, I buy a few extra bags of cranberries. They freeze well, and cakes with cranberries are so delicious.  This is a multi-season fruit crumble --- frozen rhubarb, fresh strawberries and blueberries and frozen cranberries.  A merry berry crumble, full of vitamin C, tart and wonderful for that Sunday afternoon cafe.


Merry Berry Crumble

(makes one large oval baking dish)

Fruit layer:

  • 2 cups of frozen rhubarb, cut into 1.5 inch pieces
  • 1 cup frozen cranberries (whole)
  • 1.5 cup fresh strawberries and blueberries
  • 4 TB sugar
  • 1/2 orange, juice


  • 1/2 cup sugar
  • 1 1/2 cup rolled oats
  • 2/3 cup all-purpose flour
  • 1/2 cup vegan margarine, melted

Heat oven to 350F.  Butter an oval baking dish (or any baking dish you’d like to serve it in). .
Mix all fruit layer  ingredients in a bowl, and pour into the baking dish.
Mix crumble ingredients in another bowl bake, and distribute over the berries.

Bake for 25 min.



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