Triple Berry Crumble

What happened to summer? Usually it is the time when I stay at home and relax, pick up some restaurant shifts, chill with friends, ya know. But ooh no this summer was quite the beast.

Not only did I travel around Europe a bit, experience Ramadan in Tangier, and film an upcoming dance video, but I also visited this strange place called the USA for three weeks. Besides the fact that I almost forgot how to speak english and my frequent exclamations of "why is everything so big??" it was wonderful to be back and spend time with family and friends. 

I spent a week in Minneapolis, riding my bike as much as possible without my legs falling off and soaking up that bizarre, bittersweet nostalgia that comes with going home after a long time. Then my parents and I drove up to Montreal to see my brother in his amazing new life at the École National du Cirque. After a week of exploring and developing a huge crush on that city (blog post to come...), I flew to New York. Upon arrival, I felt like I was flailing around trying not to drown in a sea of people, so I promptly took a bus to Boston to escape the madness and see my cousin. 

That is where the food comes in. My cousin, her girlfriend and I visited the greatest farmers market where berries were cheaper than water. We bought boxes and boxes and the only thing left to do was bake with them. Voila, the triple berry crumble was created. And devoured. 

Triple Berry Crumble 

vegan

adapted from Baker's Royale

Filling

170g (6oz) raspberries

170g (6oz) blackberries

170g (6oz) strawberries, chopped

2 tbsp cornstarch

1/3 cup sugar

Crumble

150g spelt flour

3 tbsp brown sugar

4 tbsp chopped pecans

1/4 tsp cinnamon

pinch of salt

4 tbsp cold vegan butter substitute (I use earth balance) chopped into pieces

Start by making the filling- combine all of the ingredients in a sauce pan and stir over medium heat until it comes to a boil. Pour into an 8x8" pan (I used a weird 5x10" but both totally work) and let cool while you make the crumble. 

In a medium bowl, mix together the dry ingredients, then add the butter substitute either with your fingers or a pastry cutter. You want it to be clumpy and crumbly. Let it sit in the fridge while you preheat the oven to 200ºC. Once it is ready, sprinkle the crumble evenly over the fruit and bake for 25-30 min, or until the top is golden brown. Let cool and eat your heart out.