The dough in this recipe is used two ways: first as a buttery crust, and then as a cinnamon- laced crumb topping.
- 3 cups all-purpose flour
- 3⁄4 cup plus 2 Tbs. cane sugar, divided
- 1⁄4 cup plus 2 Tbs. light brown sugar, divided
- 1⁄2 tsp. baking powder
- 1⁄4 tsp. kosher salt
- 21⁄2 sticks vegan margarine, softened
- 1⁄2 tsp. ground cinnamon
- 5 cups fresh blackberries
- 1⁄4 cup tapioca starch (flour)
- 1⁄2 tsp. vanilla extract
Preheat oven to 350°. Coat 9- x 13-inch baking pan with cooking spray, line with parchment paper, then coat paper with cooking spray.
Combine flour, 3⁄4 cup cane sugar, 1⁄4 cup brown sugar, baking powder, and salt in bowl. Blend in margarine and 2 Tbs. water with fingers until mixture is crumbly. Press 3⁄4 mixture in bottom of prepared baking pan.
Work remaining 2 Tbs. brown sugar and cinnamon into remaining mixture. Set aside.
Toss together blackberries, starch, vanilla, and remaining 2 Tbs. cane sugar in bowl. Spread mixture over dough. Sprinkle dough crumbles over berries. Bake 50 minutes, or until golden brown. Cool. Remove from pan, and cut into squares.
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- Serving Size: makes 18 bars
- Calories: 263
- Carbohydrate Content: 35 g
- Fat Content: 13 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Saturated Fat Content: 5 g
- Sodium Content: 172 mg
- Sugar Content: 16 g