3cupsberriesfresh, frozen or canned - juicy varieties like blackberries, boysenberries, loganberries, raspberries, blueberries.
1tablespoonlemon juicefresh preferred
3tablespoonvegan buttermelted - of your choice
Preheat oven to 375º
Coat inside of ramekins with small amount of vegan butter.
Drizzle berries with lemon juice to coat.
Divide berries equally and spoon into ramekins.
In a large mixing bowl, combine flour and sugar.
Stir melted butter into dry ingredients until it is a fine crumble.
Spoon crumble over berries.
Place ramekins on a parchment or foil lined baking sheet (in case berries bubble over)
Bake at 375° for 25 - 30 minutes. Check at 25 minutes.
The berry crumble will be finished baking when berries are bubbling and crust is golden brown.
Remove from oven and cool on a wire rack for 10 - 15 minutes.
Serve warm with non-dairy whipped topping or vegan ice cream.
🥕 This recipe was updated and renamed as of 06/28/2022🥕 For 8 or more servings, use a 9" x 13" baking dish. Simply double the quantities in this recipe. Add 5 - 10 minutes to the baking time.🥕Feel free to use any type of juicy berry you like, or combine berries!🥕 If you use fresh berries, make sure to thoroughly rinse and remove leaves, thorns, or other bits from the berries.🥕To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour of your choice.