Vegan Blackberry Crumble

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

5 from 4 votes

The best vegan blackberry crumble made with sweet, juicy blackberries and a simple but delicious oat crumble. Enjoy during the late summer and early fall when fresh blackberries are in season and at their sweetest!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

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 blackberries, 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.

Notes

If using frozen berries, double the amount of cornstarch in the filling.

Nutrition