22.Jul.2007 Blackberry Crumble with Almond Cream
serves 3-4
1/2 cup all purpose flour + 1 T
1/4 cup old fashioned oats
1/4 cup light brown sugar
2 T chopped pecans
1/4 t ground cinnamon
pinch sea salt
1/4 cup vegan margarine
1 t lemon zest
3 cups blackberries [frozen or fresh]
3 T light brown sugar
1 1/2 T sherry
spray a 8×8 baking dish with non stick cooking spray, preheat oven to 375F.
mix flour [except the 1 T], oats, sugar, pecans, cinnamon, and salt together with your fingers.
add zest and cut margarine in bowl. mix with your fingers, making small crumbles out of the mixture until you can’t see the flour anymore.
throw blackberries in a large bowl, add 1 T of flour, mix well. add sugar and sherry, mix again.
place blackberry mix in baking dish. cover with oat topping.
bake for 30 minutes or until top is golden brown. serve with almond cream.
tastes delicious either hot or cold.
Almond Cream:
1/2 cup tofutti sour cream
1/4 t pure almond extract
1/2 T light brown sugar
mix all these ingredients in a bowl. chill for a couple of hours to have it thicken. place a dollop on top of blackberry crumble and enjoy!