We had dinner last night at our favorite plant-based restaurant, Vedge, and it was, as always, amazing. That meant that today, I was craving delicious desserts. Since going back to Vedge was not an option, I looked in the fridge to see what was there that I could make something yummy with. Seeing 5 nectarines and a container of blueberries, I was pretty sure it was a start. I knew that I wasn’t into the idea of pie crust making today, so I started poking around the internet and my recipe books for the ingredients for a crumble crust.
This is what I ended up with, and it was so good and fat free! Peaches would be a perfectly sensible sub for the nectarines here.
5 nectarines, pitted and sliced into small squares
1 pint fresh blueberries
1/2 cup raw sugar
1/4 cup unbleached flour
juice of 1/2 lemon
1/2 cup unbleached white or whole wheat pastry flour
1/2 cup quick oats
1/4 cup raw sugar
1/4 cup brown sugar
2/3 teaspoon baking powder
1.5 teaspoon cinnamon
1/4 cup plain soy/rice/coconut milk
Combine the first five ingredients, mix well, and set aside.
In another bowl, mix the next six ingredients (oats to cinnamon) well. Add the non-dairy milk and mix. This will make a dough about the consistency of a thick oatmeal.
Dump the fruit mixture into a baking pan. I used a round pie pan, but an 8×8 square would also be fine. Spoon the crumble topping mix (dough) onto the fruit. Because it’s kind of wet, you may have to do this in small spoons and then use the back of the spoon to sort of spread out each dollop. Eventually, you should end up with the fruit mostly covered by the crumble dough.
Place in oven at 300* and bake 15 minutes. Raise the temp to 375* and continue to bake for an additional 15-20 minutes, or until the crumble starts to brown slightly and the fruit is nice and bubbly looking. Turn off the oven and allow to sit 10 minutes, or until ready to serve.
Serve as is or add some non-dairy ice cream for an a la mode version.