Blackberry Crunch is a favorite with family and friends. It’s based on Ina Garten’s Plum Crunch recipe and I’ve reduced the sugar, fat and omitted the booze without sacrificing flavor. We’ll typically make batches with whatever berries are in season all summer and then make the plum version in early fall. It’s not very sweet, which is just the way we like it. The berries are the star of the show. Ina recommends serving it with ice cream. I’d rather enjoy the crunch on it’s own and be able to say ‘yes’ to the inevitable chance for an ice cream cone later in the week. This is summer after all!
Berries are incredibly good for you and this is a great way to enjoy them!
2 pints (about 4 cups) blackberries - fresh or frozen & thawed (can sub blueberries, strawberries or a mixture)
Juice of 1 lime
3/4 cup + 3 tbsp whole wheat pastry flour
3/4 cup + 2 tbsp sugar (I use 1/4 cup muscovado and coconut sugar for the rest. Do as you please.)
3/4 cup walnut pieces
1 cup rolled oats
1 stick vegan butter or regular butter, if you prefer
1/4-1/2 tsp. salt. Go for 1/4 if your butter contains salt.
Preheat oven to 375 degrees
Place room temperature blackberries in a 10” round / at least 2” deep baking dish. Or use closest dish you have to that as long as depth isn’t under 2”.
Mix lime juice, 2 tbsp. sugar and 3 tbsp. flour into berries and set aside
Whisk remaining flour, sugar + salt together in medium sized bowl
Cut butter into several small pieces and add to flour mixture
Use pastry blender or two knives to blend in butter until all pieces are about the size of small peas (can also use a food processor, pulsing mixture and checking to ensure you don’t over mix)
Add oats and nuts
Sprinkle on top of berry mixture, slightly patting it down
Bake covered for 30-35 minutes, then uncovered for another 5-10 minutes
Crunch is done when top is browned and berry mixture is thickened and bubbling
Serve warm or cold