Blueberry Crumble

Print

With ImageWithout Image

Blueberry Crumble

Our spin on the popular blueberry crumble dessert, using our tempeh as a part of the crumble!

Ingredients

Filling Ingredients

• 2 Cups fresh or frozen Maine wild blueberries
• 1 Tbsp lemon juice
• 1 Tbsp flour
• 2 Tbsp maple syrup
• 1/2 tsp cinnamon

Ingredients for the Cumble Topping

• 1 Tbsp olive oil (for sauteeing the tempeh)
• 4 oz Tootie's Tempeh, crumble
• 1 Tbsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup flour
• 1/4 cup coconut sugar
• 1/8 tsp salt
• 6 Tbsp cold, vegan butter, diced
• 1/4 cup organic oats

Instructions

1. Preheat oven to 350℉.
2. Combine all the ingredients for the filling in a bowl and mix together, then pour into a 9 inch pan.
3. Heat a saucepan with the oil to medium heat and saute the tempeh with the maple syrup, cinnamon, flour, and a pinch of salt. Stir often to make sure the tempeh morsels are well flavored and browned. Set aside to cool.
4. In a separate bowl combine the flour, sugar, salt, and oats.
5. When the tempeh has cooled add it to the bowl with the other ingredients.
6. Add the diced butter to the bowl and use your hands to mix and create the crumble.
7. When the butter is mixed in and you have a nice crumble, spread it evenly on top of the blueberries.
8. Bake for 40 minutes in the 350℉ oven.
9. Let cool for 15 minutes. Serve with vegan whipped cream or ice cream.

Did you make this recipe?

Tag @tootiestempeh on instagram and hashtag it #