This post is a little late in coming. Only a couple of months... Who's really keeping track. The hold up can be blamed on not writing down the recipe I created while making the crumble. But after no further ado, my post!
While Hannah and I were on vacation this last July I made it a point that we went blueberry picking. As a kid my family and our friends would often go to this island in the middle of lake Pawtuckaway in NH. We called this island blueberry island. I kid you not, we could spend an hour on this island and we would have over two pounds of blueberries. The bushes are covered in blueberries and it must be a well kept secret because every time we went out there it always had blueberries.
I also have fond memories of my family on my grandfather's boat. I loved zooming around on the boat spending lazy afternoons with my family devouring my grandmother's blueberry cake. Now this cake was in no way vegan. It had mountains of butter and eggs, the trick to any good British snack. I loved this recipe soo much that I just had to share it with Hannah after we got back from out trip to blueberry island with out two pints of wild blueberries. Unfortunately I could not find my grandmother's recipe and had to improvise, but my improvisation turned into a crumble. Not quite my grandmother's cake, but good enough to make you want to come back for more.
Blueberry Crumble!
4 Cups of washed blueberries
1 Tbs Lemon juice
3/4 Cup Brown sugar
1/2 Cup Flour
1/2 tsp Cinnamon
5 Tbs Earth Balance Vegan Buttery Spread
3/4 Cup Rolled Oats
Set oven to 375 degrees. In a greased 1 1/2 quart dish spread blueberries. Sprinkle lemon juice over blueberries in dish.
In a separate bowl combing the rest of the ingredients until crumbly. Evenly spread over blueberries in dish. Place dish in oven and bake for 30 minutes until crumble is golden brown and blueberries are bubbling.
Serve with your favorite vegan vanilla ice cream or just eat as is!
