It’s berry season—finally! If you’ve got a crisper drawer full of strawberries, blueberries, and more, VeguKate founder nutritionist Kate Gavlick has the perfect way to use them: this low-sugar, vegan dessert starring fresh fruit and topped with a pistachio-cardamom crumble.
“My favorite thing about this recipe is that it can be made with practically whatever you have on hand, which makes for a quick dessert and a fun way to entertain a crowd all summer long,” says Gavlick. Plus, it’s loaded with antioxidants from the fruits (she suggests using whatever looks good at the market—strawberries, raspberries, blackberries, you name it!), healthy fats from the coconut oil and pistachios, and fiber from the oats.
It’s the perfect way to satisfy your sweet tooth after dinner—but no judgment if you wind up devouring it for breakfast.
Prep Time10 minutes
Cook Time20 minutes
For the filling
- 3 cups berries of choice (raspberries, strawberries, blackberries, etc.)
- 1 cup pitted cherries
- 2 apples, cut into pieces
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 Tbsp cornstarch (or arrow root powder)
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp sea salt
For the crumble
Preheat oven to 350 degrees. Grease a large baking dish with coconut oil.
In a large bowl, combine berries, cherries, and apples. Mix well.
Add lemon juice, lemon zest, cornstarch or arrowroot powder, cinnamon, cardamom, and sea salt. Mix well to combine. Spread into greased baking dish; set aside.
In a small bowl, combine all crumble ingredients. Use your hands to work coconut oil into mixture and form small crumbles and clumps. Pour mixture onto fruit evenly.
Bake for 20 to 30 minutes, or until fruit is bubbly and crumble topping is browned.
Serve crumble with coconut cream, ice cream, or a scoop of coconut yogurt.
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