Vegan Blackberry Crumble
This vegan blackberry crumble is the perfect dessert for fresh berry season! It features fresh juicy berries and a sweet, delicious topping for a delicious summer treat that’s ready in 30 minutes.
Why You’ll Love It
- Dietary Features: Vegan, nut-free, can be made gluten-free.
- Will be your new go-to summer dessert, it’s quick and easy to make and always a hit for any occasion.
- Ready in 30 minutes with just a few simple ingredients.
- Customize with other berries or mix and match for a mixed berry crumble.
- Low in sugar with just a small amount of added sweetener in the filling and crumble.
Ingredient & Substitution Notes
Complete list of ingredients with amounts and instructions is located in the recipe card below.
- Blackberries: Best with fresh blackberries but you can use frozen if you double the cornstarch. You can also mix and match with blueberries or raspberries.
- Maple Syrup: Sweetens the filling and crumble. Can be substituted with agave syrup or a granulated sugar such as coconut sugar, brown sugar or cane sugar.
- Cornstarch: Thickens the blackberry filling. Can be substituted with arrowroot powder if needed.
- Oats: Rolled oats or large-flake oats are best.
- Flour: The recipe calls for whole wheat flour but it can be substituted with all-purpose flour, spelt flour or a gluten-free 1:1 baking flour such as Bob’s Red Mill.
- Coconut Oil: Can be substituted with vegan butter if needed.
Step-by-Step with Photos
Step 1: Mix the blackberry filling ingredients together in a bowl then transfer to a 7 or 8 inch square baking dish. You could also just mix everything up right in the pan and save some dishes!
Step 2: Mix the crumble ingredients together with a fork until well combined.
Step 3: Sprinkle the crumble mixture evenly over the blackberries in the baking dish.
Step 4: Bake for about 20 until until the topping is golden brown.
Serve right away with vanilla ice cream or your favourite dairy-free whipped cream.
Definitely! Try raspberries, blueberries, cherries or any mixture of fresh berries. You can also mix in stone fruit like peaches or nectarines.
Yes. You have a few options for making it in advance. You can prepare it the day before and store it covered in the fridge before baking.
The other option is to bake it in a freezer-safe container then wrap in foil and store until needed. When you’re ready to enjoy, pop it in the oven until heated through. I love having a couple crumbles stashed in the freezer for a ready-to-go summer dessert.
Nope! These two ingredients are optional but the lemon adds a nice, zesty flavour and the vanilla is a nice compliment to the blackberries and crumble topping. You can leave them out for an even easier recipe.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour to replace the whole wheat flour. Use gluten-free certified oats if needed.
- Oil-Free Option: Use the oil-free topping from my blueberry crisp recipe.
- If using frozen berries or you want a thicker filling, increase the cornstarch to 3 tbsp.
- Let cool before storing.
- Fridge: Cover well or transfer to a sealed container and keep for 4-5 days in the fridge.
- Freezer: The baked crisp can be stored in the freezer for up to 6 months if wrapped well in foil. When ready to serve, warm in the oven at 350 F until heated through.
Did you try this recipe? I’d love to hear about it! Click here to leave a review.Print
For the Blackberry Filling:
- 4 cups fresh blackberries (300 g)
- 1.5 tbsp cornstarch (15 g)
- 1 tbsp maple syrup (15 g)
- 1 tsp vanilla, optional (5 mL)
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice (30 mL)
For the Crumble Topping:
- Preheat oven to 350 F.
- In a medium bowl mix together blueberries, cornstarch, maple syrup, vanilla, lemon zest and lemon juice. Pour the filling into a 8 x 8 inch baking dish.
- In a separate bowl use a fork to mix together the oats, flour, salt, maple syrup and coconut oil to form a crumbly topping.
- Evenly distribute the crumble topping over the blackberries and place in the oven for 15-20 minutes until the topping is golden brown.
If using frozen berries, double the amount of cornstarch in the filling.
- Serving Size: 1/6 of recipe
- Calories: 257
- Sodium: 3 mg
- Fat: 11 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 4 g
Keywords: blackberry crumble, vegan blackberry crumble