Crumblelicious

Jbug has started experimenting with vegan baking and I realized that my crumble recipe should work with margarine. You can have most of the ingredients sitting around so it's great to make if you want to bake but don't fancy a special trip to the store.

Filling:
5 cups fresh or frozen blueberries (I use canned peaches in JUICE not syrup and fresh berries)
2t teaspoons lemon juice (I use juice from canned peaches sometimes if no lemon)
1/3 cup fine white sugar
3 teaspoons corn starch
1/2 teaspoon freshly grated nutmeg (I've used cinnamon if out of nutmeg)
1 teaspoon grated lemon peel

Topping:
1/2 cup unbleached flour
1/2 cup oatmeal
1/2 cup brown sugar
1/2 teaspoon freshly grated nutmeg
8 tablespoons COLD unsalted butter, cut into small pieces (I often use a butter spread, so margarine would work here to make it vegan)
1 cup chopped walnuts (I have never made this with nuts)

Preheat oven to 375 degrees (about 180 C)

Butter 9" oven-proof casserole dish. (Grease with veggie oil to make vegan)

Mix berries in a large bowl; set aside.

Mix white sugar, cornstarch, nutmeg and lemon juice separately then sprinkle sugar mixture over berries and mix well.

In a separate bowl mix well the flour, brown sugar and nutmeg.

With a pastry knife, cut the butter into the flour until it looks the size of small peas.
(I throw it all in a food processor and mix. It's way easier)
Add the chopped walnuts and mix to distribute the walnut pieces evenly.
Sprinkle on top of blueberry mixture. (If you over mix the topping, like I often do, it is okay, just smoosh it down into squares to make lay over like a patchwork of crust over the top of fruit)

Bake crisp for 40-50 minutes until the blueberries bubble and the top is golden brown.
(Less for fan assisted ovens)

Serve hot from the oven or slightly cooled. I think this is an acceptable breakfast food, feel free to agree or disagree, but oatmeal and fruit is reason enough for me.