This Brilliant Berry Vegan Crumble is one of those recipes I return to again and again. The base bakes up firm enough to slice into bars for a portable snack, or you can serve warm pieces with vegan ice cream for a decadent dessert.
I taught this crumble in my New York cooking classes for years, and it was always a crowd pleaser: flavorful, simple to make, and on the healthier side compared with many desserts. It’s versatile too — swap the filling to match the season. Berries, cherries, and peaches shine in spring and summer, while pear, persimmon, and apple work beautifully in cooler months.
Fresh or frozen berries?
You can use frozen berries year-round. I often combine fresh and frozen for convenience and texture. Frozen fruit is usually picked at peak ripeness and flash-frozen, so it can be more nutrient-dense and often more affordable than produce sold fresh out of season. There’s no need to thaw the berries before baking; just add a few extra minutes to the bake time if using fully frozen fruit.
Is a vegan crumble breakfast or dessert?
It can be both. With vegan ice cream it’s a dessert; topped with nice cream or eaten with a cup of coffee it makes a lovely breakfast or brunch. It also works perfectly as a snack—one bite and you may find it hard to stop until the last crumb is gone.
For sweetness I prefer coconut sugar because it adds a gentle caramel and floral note without tasting overtly of coconut. Maple syrup is another great option that brings warmth and depth.
Coconut oil or vegan butter
Either coconut oil or vegan butter will bind the crust and topping and give a pleasant texture. Coconut oil has a distinct flavor I enjoy, but if you prefer a neutral taste, use your favorite vegan butter.
5 tips for making this Brilliant Berry Vegan Crumble
- Use the full amount of fat called for. It keeps the crust and topping moist and gives a tender, slightly flaky texture.
- If you don’t have coconut sugar, cane sugar is a fine substitute. I haven’t tested monk fruit or other zero-calorie sweeteners here, but they may work with minor adjustments.
- Old-fashioned rolled oats give the most satisfying, rustic texture. Instant oats will also work but produce a softer crumb.
- Use slightly damp hands to press the crust firmly into the pan. A well-packed crust will hold together cleanly when cut into bars.
- Store leftovers in the refrigerator and reheat in a toaster oven for 5–10 minutes, or enjoy cold.
Brilliant Berry Vegan Crumble
Equipment
-
food processor
Ingredients
- 3 cups rolled oats
- 1 3/4 cups whole wheat pastry flour
- 1 1/2 cups coconut sugar
- 2 tsp cinnamon
- 1 tsp sea salt
- 1/2 tsp baking soda
- 1 cup coconut oil or vegan butter
- 2 lbs fresh or frozen berries, mixed or one type
- 1 tbsp fresh lemon juice
Instructions
-
Preheat the oven to 375°F (190°C) and line a 9×9″ baking dish with parchment paper.
-
Combine the dry ingredients and the coconut oil or vegan butter in a food processor. Pulse until the mixture holds together when you squeeze a palmful; pulse more if it remains too crumbly.
-
Reserve about 1 cup of the mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking dish using slightly damp hands.
-
Spread the berries over the crust, sprinkle a little extra coconut sugar over the fruit if desired, and drizzle with the lemon juice.
-
Crumble the reserved mixture on top and bake for about 30 minutes, until the topping is golden and the fruit is bubbling.
-
Allow the crumble to cool for at least 10 minutes before cutting and serving.
Like this recipe? Rate and comment below!