I hope everyone is doing well, wherever you are in the world. Stay indoors and stay safe.
Most of all, while you’re stuck inside don’t be afraid to spend some time in the kitchen like I’ve been doing. Okay, sure I tend to spend some of my rare free time in the kitchen and this time it was for a sweet vegan treat.
The truth is that I make desserts more than I post them because my husband has a wicked sweet tooth and it lets me practice playing with the proportions to reduce sugar and fat without changing the consistency. Anyway the problem with my vegan desserts is that they don’t photograph well. They taste good, at least according to him, but they rarely look good on camera.
Today my cherry crumble has broken the mold. Badump-ump?
Okay, on to the vegan cherry crumble recipe, then.
The ingredients are pretty simple:
Frozen Morello cherries
Petit Beurre biscuits (accidentally vegan!)
Lemon (peel & juice)
Coconut oil (or whatever you’ve got on hand)
Toss the cherries with a tablespoon or two of brown sugar, lemon juice & corn starch. Set aside.
Mix the oats, millet, cinnamon and biscuits with a tablespoon of sugar and vegan butter of your choice. I used Becel because that’s what the market has.
Mix it all together with your hands, slowly adding the butter until you get a crumbly mixture.
Place the cherries in the bottom of a pre-oiled baking dish and sprinkle the crumble mixture evenly on top. Bake 35-45 minutes until it is golden brown and crispy on top and bubbly underneath.
Let it cool slightly and then dig in!
What desserts are you making while you’re inside all day?