Vegan Blackberry Crumble

Name: Vegan Blackberry Crumble
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 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); 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)

posted: 07/24/21 — updated: 11/01/23 by Deryn Macey Disclosure: This post may contain affiliate links.

Jump to Recipe· 5 from 4 reviews

This vegan blackberry crumble features fresh juicy berries and a sweet, delicious topping for a summer treat that’s ready in 30 minutes.

Blackberry crumble topped with a scoop of vanilla ice cream in a bowl.

Table of Contents

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 apple crumble bars, apple cranberry crisp, cranberry oatmeal crumble bars and strawberry rhubarb crisp!

Ingredient Notes

Visual list of ingredients needed for a vegan blackberry crumble recipe.

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!

Blackberries layered in a glass baking dish.

Step 2: Mix the crumble ingredients together with a fork until well combined.

Oats and flour mixed together in a bowl,

Step 3: Sprinkle the crumble mixture evenly over the blackberries in the baking dish.

Blackberry crumbled prepared up in a baking dish.

Step 4: Bake for about 20 until until the topping is golden brown.

Close up of a baked blackberry crumble in a baking dish.

Serve right away with vanilla ice cream or your favourite dairy-free whipped cream.

Wooden spoon scooping blackberry crumble from a glass baking dish.

FAQs

Can I use different berries in this recipe?

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.

Can I make this in advance?

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.

Do I have to use lemon and vanilla?

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 the comment section to leave a star rating and review.
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