Delicious Berry Crumble (Easy, Dairy Free Recipe)

    Usually I don't watch the cooking channel, because typically the chefs on many of the shows make items that are far from easy for the normal home cook. Well two days ago I was watching "Farmhouse Rules," and the chef, Nancy Fuller, was making a blackberry crumble for desert. I actually wrote down the recipe because it looked so simple (and delicious)! 
    Last night I attempted this recipe, and I have to say it was soo easy and delish! So here is the recipe (with my dairy free edits):

Blackberry Crumble (Dairy Free)
Prep Time: 10 min.
Cook Time: 20 min. 
Yield: 6 servings

Ingredients
6 cups fresh or frozen blackberries
3/4 cup plus 1 tablespoon all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1 lemon, juiced or lemon juice
1/2 cup quick-cooking oats
1/3 cup peanut butter (chunky adds a bit more crunch I used smooth because that's what we keep in our house).
1/4 cup packed light brown sugar
6 tablespoons earth balance or smart balance butter (dairy free), melted
1/8 teaspoon kosher salt

Directions

Preheat the oven to 400 degrees F and place a rack in the center of the oven.

Place the berries in a skillet and set over medium heat. Stir in 1 tablespoon of the flour, 1/4 cup of the sugar, 1/4 teaspoon of the cinnamon and the lemon juice. Cook until all the juices release, 5 minutes.

To make the crumble topping, in a medium bowl combine the oats, peanut butter, brown sugar, the remaining 1/4 cup granulated sugar and the remaining 3/4 cup flour. Mix with a spoon until combined. Pour the butter into the dry crumble mixture and stir to achieve a crumble consistency. 

Spoon dollops of the crumble mixture over the berry mixture. Bake until the topping is crisp, 20 minutes. Cool the crumble for 15 minutes, then serve.

After cooled, add the coconut whipped cream (see recipe below). 

Want the original blackberry crumble recipe? Click here. 

Coconut Whipped Cream (for topping, also dairy free).

Prep Time: 10 min.

Ingredients

Canned coconut milk

1/4 tbs Sugar (or to taste)

1/4 tsp Vanilla extract

Directions

Chill canned coconut milk in the fridge for at least a day (I've found that a week of chilling solidifies it best).

The next day, chill a large mixing bowl 10 minutes before whipping.

Remove the coconut cream or milk from the fridge, flip upside down, and remove the lid. Pour out the liquid and then scrape out the thickened cream into your chilled bowl.

Beat for 30 seconds with a mixer until creamy. Then add vanilla and sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.

Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. 

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