• 9-inch baking pan or pie plate
• several bowls
• pastry blender or 2 butter knives
• sifter
• electric mixer
• toothpick

• 1 c soy or rice milk
• 1 T white vinegar
• 1 T ground flaxseed plus ¼ c water (or other substitute equivalent to 1 egg)
• 1½ c berries or fresh fruit, diced
• 2½ c + 2 T flour
• 1 T lemon or orange zest
• 1½ c sugar
• ½ t cinnamon
• 12 T margarine (1½ sticks): 1 stick should be left out ahead of time to soften, the ½ stick should be cold
• 1 t baking powder
• 1¼ t baking soda
• ¼ t salt

Combine milk and vinegar and set aside.

Combine ground flaxseed and water and set aside.

Combine fruit, 2 T flour, and lemon zest and set aside.

Mix together ½ c flour, ½ c sugar, and cinnamon. Cut 4 T of cold margarine into small pieces and use the pastry blender or butter knives to cut it into the flour mixture, until it looks like coarse cornmeal. Place this crumble topping in the freezer.

Sift together remaining flour, baking soda, baking powder, and salt.

In a large bowl, cream remaining margarine with the rest of the sugar for one minute. Add a third of the flour, mix briefly, add half of the milk, and repeat, mixing just enough to combine. Fold in flaxseed, then fruit.

Spread into buttered baking dish, and sprinkle with the crumble topping. Bake about 35 minutes, until a toothpick inserted into the center comes our nearly clean, with just a few crumbs.

Let cool, then serve or wrap in plastic wrap to keep it moist until the next day.

Recipe from Cafe Flora Cookbook, by Catherine Geier and Carol Brown (read my review).

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