Today, while visiting my father, we happened upon a great organic grocery store and bantered for awhile on the benefit of eating organic oats vs. sugary cereals. Then, I started thinking about the trip I took to Newfoundland in the summertime and this recipe I wrote on my old blog. I am going to preface this with the fact that Newfoundland is one of the most beautiful places I’ve ever been and I’m so happy I had the opportunity to travel there. Also, I am quoting this blog entry word for word from last June, but am well aware that my first world problems seem really silly in retrospect. In all fairness though, it was a few days into a long-ish trip out east for me and up until that point I had been subsisting off of mostly Clif bars so was kind of a grouch. I hope my travelling partner in crime Claire knows how much I appreciated her putting up with a grumpy-Louise! I guess I just think that this crumble seems a little appropriate not only because of the oat banter, but because lately the weather has been doing this weird muddy winter into spring thing and it’s gross.
Also, this dessert can be made with (very) limited resources and ingredients. I made this with no running water (you’ll see our well went dry) or flour. Also, can anyone give me the verdict on whether oats are gluten free? I thought that they weren’t, before, but now I am reading that most celiacs can actually safely eat oats. TELL ME.
“i am currently inthemiddleofactualnowhere.
i have been here since sunday, and my first impression is that this is the most terrible place to be vegan. i have travelled before, and know how to subsist on very little. however, i am very hard-pressed to even find a vegetable here that isn’t shrivelling in sadness. the aspiring cookbook writer in me had a little bit of a breakdown last night- which has been followed by rain and hunger today.
so, i went to the local grocer’s (more like a convenience store) to see what i could find, determined to bake. there were very few ingredients in this rural newfoundland hamlet. to make matters even more firstworldproblem-y, our well went dry where i’m staying so we’ve had barely any running water, and there was no organic or unbleached flour at the grocery. try this recipe though:
4 cups of berries (i found raspberries and blueberries)
juice of one lemon
1.5 cups brown sugar
1/4 cup vegan margarine, coconut oil, etc
1.5 cups quickoats
pinches of nutmeg and cinnamon
preheat oven to 425 degrees farenheit and grease your choice of casserole dish. i used two 8×8 pans because i don’t like my crumble super deep.
in a saucepan on medium heat, combine berries, margarine, juice of one lemon, nutmeg, cinnamon, and one cup of brown sugar on the stovetop. let bubble and thicken. remove from heat and pour into casserole dish(es). if you feel you might like to add flour or cornstarch for thickening, then you can skip the stovetop and just combine all of these ingredients plus a half cup of flour in a bowl.
in a bowl, combine quickoats, the other half cup of brown sugar, and more cinnamon. if i’d had slivered almonds, i definitely would have thrown in a handful of those guys too. distribute this on top of the berries.