Vegan Blackberry Crumble
on Jul 24, 2021, Updated Aug 19, 2024
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This vegan blackberry crumble features fresh juicy berries and a sweet, delicious topping for a summer treat that’s ready in 30 minutes.
Why You’ll Love It
- 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.
If you love crisps and crumbles, don’t miss my vegan apple crumble bars, gluten-free apple cranberry crisp, vegan cranberry oatmeal crumble bars and vegan strawberry rhubarb crisp!
Ingredient Notes
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- 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 Instructions
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.
FAQs
Definitely! Try raspberries, blueberries, cherries or any mixture of fresh berries. You can also mix in stone fruit like peaches or nectarines.
You can also try these apple crumble bars, blueberry crumble bars or strawberry crumble bars.
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.
Recipe Notes
- 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.
Storing
- 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! Scroll down to comment section below to leave your star rating and review.
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Vegan Blackberry Crumble
Ingredients
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:
- 1 cup rolled oats, 100 g
- 1/2 cup whole wheat flour, 60 g
- ¼ tsp salt
- 2 tbsp maple syrup, 45 g
- 1/4 cup coconut oil, melted (60 ml)
Instructions
- 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.
Absolutely delicious!!
Thank you, Kat!! I’m so glad to hear that. Thanks for the review!
So perfect and easy. I made it for a small dinner party. Put it in the oven like 30 min. before. served it nice and warm with dairy free ice cream.. it was a big success. By the way I baked it 5-10 minutes longer to give it a little more browning on top. Is it possible to replace the flour with almond flour?
Thank you Deryn for always fabulous recipes 🙂
I haven’t tried this recipe with almond flour. I think maybe you could but would have to adjust the ratios a bit since almond flour absorbs so much moisture. I think buckwheat flour would be a good gluten-free alternative if that’s what you’re looking for or you could try the topping from my blueberry crumble bars and just crumble it over the filling.
This was delicious!! My whole family devoured it! I used 2/3 oat flour and 1/3 buckwheat flour to make it gluten free. And used mostly strawberries and blueberries because that’s what we had in the fridge!