BERRY OATMEAL CRISP

BERRY OATMEAL CRISP
For the Filling:

3 cups fresh or frozen berries
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 cup sugar
2 tablespoon cornstarch

For the Crumble

1 1/2 cups all purpose whole wheat flour
1 1/2 cups old fashioned rolled oats
1 cup brown sugar
1 ½ teaspoons lemon zest
3/4 cup earth balance (vegan butter)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract

Crust:

One graham cracker pie crust (vegan)

Directions:

Preheat the oven to 350°F.
In a medium saucepan over medium heat, cook berries, lemon juice and lemon zest until fruit is tender, about 8-10 minutes.
In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture and continue cooking until mixture comes to a boil. Boil for 1-2 minutes, until thick. Scrape berry filling into a medium bowl and set aside.
In the bowl of a food processor fitted with the metal blade, pulse together flour, oats, brown sugar, butter, baking soda, salt and vanilla extract until thoroughly blended and resembles coarse crumbs.
Pour berry filling into pie crust, and spread crumble mixture on top of berries.
Bake for 30 to 35 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Cool completely.
Optional: Serve with vegan ice cream.