Posted in Desserts, Vegan

When Berries Are In Season

One of my favorite things about traveling, even within the country, is discovering all the little nooks and crannies close to home. Whether it’s buying fresh (organic) watermelon from an old lady on the side of the road or stopping at an out of the way farm to pick my own corn on the cob, I love the adventure. And what I love most is taking my treasure and turning it into something delicious.

Something memorable.

Summer is now in full bloom here in Romania. The trees are are bright and full and green, the flowers are perfuming the air and the humidity has been lifting weights…if you know what I mean.

View from my balcony!

So when the day is hot (and humid) and beautiful and bright, and gorgeous semi-wild blackberries and raspberries find their way into your kitchen, you treat them right.

I’m a midwestern girl at heart and I LOVE a good cobbler, crisp, crumble or whatever you want to call it, so that was the first thing that came to mind. But I wasn’t in the mood for a buttery crumble or a cake-y cobbler, or a hearty oat-based crisp. Instead, I wanted a sweet biscuit topping.

It’s pretty easy to make and more than worth the small amount of effort.

For the topping:


All purpose flour

Baking powder


Vegan butter

Almond milk


Scoop the dough in spoonfuls on top of the fruit mixture and pop in the oven for 20-30 minutes.

Since I kind of came to this recipe backwards, I figured we’d take the journey together! Rinse and dry the berries and then take a long hard look at your spice rack to see what you wanted to do. Even though these were dark berries and I wanted a cobbler, I didn’t want a autumn or holiday flavor so I went with a pinch of nutmeg, lemon zest and juice, coconut sugar and a teeny tiny dash of cinnamon. Easy.

Because I wanted to take it easy on the sugar, I added a bit of ground vanilla on top of the biscuit topping, that’s the dark flecks you see in the photo above.

This dish is easy to make and you can adjust the size for the amount of berries currently in your possession, and if you’ve had a rewarding workout, feel free to add a scoop of almond ice cream right on top.

Tomorrow is July 4th which is Independence Day for my American readers so please, feel free to use this vegan recipe to celebrate and as a not-so-sneaky way to get fruit into everyone’s day!



Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!

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