10 cups mixed berries (blackberries, blueberries, raspberries and quartered strawberries)
¾ cup white granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
3 tablespoons water
1 tablespoon lemon juice
2 cups quick oats
1 ¾ cups all-purpose flour (you can substitute a gluten-free flour mix here, such as Bob’s Red Mill or Pamela’s brand)
1 ½ cups packed brown sugar
½ cup white granulated sugar
½ cup finely chopped pecans
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup Earth Balance Vegan Buttery Sticks, melted
1. Heat the oven to 350 Fahrenheit. Lightly oil or grease a 9”x13” baking dish, or, alternatively, smaller baking dishes for individual crisps. Set aside.
2. Make the filling. In a medium or large mixing bowl, toss the berries with the sugar, corn starch, cinnamon, nutmeg, water and lemon juice until evenly coated. Pour into the prepared baking dish.
3. Make the topping. In a medium mixing bowl, sift together the oats, flour, sugars, chopped pecans, baking powder and baking soda until well-combined. Add the melted Earth Balance butter, mixing until consistent. Using your hands, crumble the mixture over the berry mixture. Bake for 45 minutes to one hour, or until golden brown. Serve warm or cold, topped with a dollop of coconut whipped cream.
1 can of full fat coconut milk (use the thick cream only)
1 tablespoon maple syrup
Seeds of ½ vanilla bean
1. Chill can of coconut milk in the refrigerator for at least four hours, or overnight if possible. Be careful not to shake the can when you remove from refrigerator. Chill mixing bowl and whisk prior to use.
2. Carefully open the can of coconut milk and scoop the thickened cream into the chilled bowl. Reserve remaining liquid for future use.
3. Add the maple syrup and vanilla seeds to the heavy coconut cream, then whisk until the cream is thick and fluffy in texture.