DF, V, VG
Still need a 4th of July sweet treat? How about something red, white, and blue? Try this dairy free crisp with whipped “cream”. Yes it’s possible for even those avoiding dairy to enjoy the wonderfulness that is whipped “cream”. Of course it doesn’t use actual cream, but coconut milk, yet it is enjoyed all the same. And the best part is that everyone else won’t even notice the difference. Give this one a try today.
Blueberry and Raspberry Crisp with Whipped “Cream”
1/2 c flour
1/4 c sugar
1/4 c brown sugar
1/4 tsp cinnamon
1/8 tsp salt
3/4 stick of butter or vegan buttery spread (earth balance), chopped into small pieces
2 c blueberries
2 c raspberries
1 tbs corn starch
1 tsp vanilla extract
1 can of full fat coconut milk
2 tbs powdered sugar
Place 1 can of full fat coconut milk in the fridge several hours prior.
Preheat oven to 375 degrees. In a bowl combine flour, sugar, brown sugar, cinnamon, salt and butter. Using two knifes or a pastry cutter slice butter into smaller pieces while combining with the flour mixture until it resembles coarse crumbs, set aside. In another bowl combine blueberries, raspberries, corn starch, and 1/2 tsp vanilla. Stir to combine then portion into 4 individual ramekins and top with flour mixture evenly. Place ramekins on a baking sheet and bake for 30 minutes, let cool for 10 – 15 minutes.
Just before the crisps are done baking make the whipped “cream”. Open can of coconut milk from the bottom, drain all liquid leaving the coconut milk solids. Place coconut milk solids into a bowl with powdered sugar and remaining 1/2 tsp vanilla, whip until smooth.
Top cooled but still warm crisps with whipped “cream” and enjoy!