I made up a dessert the other night with some fruit we had stored in the freezer (we need the space back!) I used the recipe I posted previously for vegan apple crisp, but added some blackberries and dried cranberries and served it with vegan coconut ice cream.

Vegan Apple Blackberry Crisp

Filling:
6 apples, peeled, cored and chopped
1-1/2 cups frozen blackberries
1/2 cup dried cranberries
250ml jar of Apple Butter
1/3 cup brown sugar
1/3 cup organic cane sugar

Topping:
1 cup rolled oats
1 cup all purpose flour
1/2 cup brown sugar
1 tsp baking powder
1/3 canola oil
3 tablespoons non-dairy milk
1 tsp pure vanilla extract

Preheat oven to 350ºF. In a medium sized bowl mix the brown and cane sugars and blend evenly. In a large glass baking dish add the apples, blackberries, and craisins, then toss in the sugar mixture. Spread a few globs of apple butter throughout the fruit before adding the topping.

In a separate bowl mix together the oats, flour, sugar, and baking powder. Gradually add the canola oil, non-dairy milk, and vanilla extract until mixed well. Crumble the topping over the apples and bake in the oven for about 45 minutes, or until it bubbles and browns on the top. The frozen blackberries made the fruit filling pretty watery when they melted, so I left the baking tray in for a long time to reduce as much as possible.

Vegan Coconut Ice Cream

2 cans unsweetened coconut milk (about 3.5 cups)
1 cup sugar
1/2 tsp salt

Mix the sugar and salt evenly in a bowl then whisk into the coconut milk until creamy. Pour into ice cream maker and churn until thick.

AHHHH it’s so good.