Yummy yummy yummy I have Fruit Crisp in my tummy!
….apparently I’m 5 years old. Anyways I thought I’d share the recipe for this easy vegan Fruit Crisp that I made on Vegan Bites this week, because it’s so incredibly simple. I usually eyeball these crisps because I’m lazy and because they are quite forgiving, but below you’ll find a general guideline for making your very own Fruit Crisp.
This recipe serves 2. You can easily double, triple, or quadrupole it, depending on how many people you’re feeding or how hungry you are.
I used peaches, but you can use whatever tickles your pickle or whatever fruit happens to be spoiling around your house. Frozen fruit works well, too.
I suggest using almond or oat flour. This makes it gluten-free if you care and delicious regardless of if you care. If you don’t have these flours, you can use all purpose.
This tastes amaze with non-dairy or ice cream or whipped cream. DO IT.
Easy Vegan Fruit Crisp
Prep Time: 10 minutes
Cook Time: 30-40 minutes, but need at least 1 hour to freeze
Servings: 2, easily doubled
- 2 cups fruit (I used peaches today, frozen berries are also fab)
- 1 tablespoon sugar -1/2 tablespoon lemon juice -3/4 cup oats -1/4 cup flour (I recommend almond or oat, AP is fine too)
- 1/4 cup brown or coconut sugar (regular will also be okay)
- 1/4 cup softened non-dairy butter
- dash salt
- Preheat oven to 350 F.
- Chop fruit into even pieces, add lemon juice, sugar, and toss. Place in well-greased baking pan.
- Combine oats, flour, sugar, cinnamon, and salt in a bowl. Mix. Cube softened butter and mix in.
- Cover fruit with oat mixture and bake for 30-45 minutes until fruit is tender and top is crispy.
- Serve with non-dairy ice cream or coconut whipped cream!
My very wise sister once said “Pie makes everything better.”
Which is true, for the most part.
I had an incredibly hard past few days, and today I pulled one of these mini pies (the last one) out of the freezer. I made them on the 4th of July and since I didn’t eat them all that day, froze a few to eat over the following weeks.
I do this a lot with baked goods, and it’s awesome. Because you always have fresh-made baked goods on hand. #winning.
These mini berry pies are easy to make and completely vegan. I made them mini by baking them in a muffin tin. You can be as fancy or as unfancy as you’d like with the pie cover.
Personally, I’m not that into pie crust (unless it’s cookie crust or graham crust) so if I hadn’t been making these for something, I may not have been so fancy with the tops. In fact, I probably would have left them topless. Anyways.
These are scrummy little summer bites and fabulous to make with frozen or fresh berries. I used frozen because when I have fresh berries around I usually eat them by the pound + per sitting and rarely have enough left to bake with. I wonder if Mary Berry would approve.
Anyways, you can also watch me make these pies below or on YouTube.on YouTube.on YouTube.on YouTube.
Happy Pie Eating!
Mini Vegan Berry Pies
Prep Time: 30 minutes, plus time to chill dough
Cook Time: 25-40 minutes
Servings: 6 mini berry pies
Ingredients – Crust:
- 2 1/4 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup vegan butter (I used earth balance baking sticks)
- 1/3-1/2 cup ice water
Ingredients – Filling:
- 3 cups berries (I used frozen)
- Zest and Juice of 1 lemon
- 1/2 cup sugar
- 1 tablespoon cornstarch or flour
- Prepare dough by whisking together flour, salt and tablespoon of sugar.
- Cube vegan butter and cut into flour with back of fork or pastry cutter until dough is crumbly texture.
- Slowly add water as needed, mixing with a wooden spoon, until a ball forms.
- Chill dough for one hour in refrigerator or 20 min in freezer.
- Preheat oven to 400 degrees F.
- Make filling by combing berries, lemon juice, lemon zest, and cornstarch. Toss gently.
- Remove dough from refrigerator/freezer. Roll out until about 1/4 inch thick.
- Oil the crap out of a muffin tin.
- Cut 4 inch circles of dough out of rolled dough. I used an oatmeal canister top. You can also use a cookie cutter.
- Fill crusts with filling.
- Use remaining dough to garnish tops of pies.
- Bake for 25-35 minutes until bubbly and lightly golden.
- Enjoy with vegan whipped cream or ice cream.
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