This easy Vegan Blackberry Crumble recipe is made with whole-grain oats and brimming with fresh blackberries. Serve this fruit crumble with a scoop of ice cream! Gluten-free, vegan.
There are not many things easier than fruit crumbles. Fresh berries, oats, butter, sweetener, and flour.
It hits all the notes of a classic crumble but is gluten-free, dairy-free, and egg-free. Plus, it's nut-free too!
Why you'll love this recipe
- Vegan version of a classic dessert
- Simple ingredients
- Perfect way to use seasonal fruit
- Easiest dessert when short on time
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a full list of ingredients and instructions in the recipe card below.
Blackberries - Fresh blackberries or frozen can be used in this recipe. I prefer fresh juicy blackberries, use what you have.
Maple syrup - Much like brown sugar would, the natural sweetness of real maple syrup adds flavor and depth to our blackberry filling.
Oats - Make sure you choose certified gluten-free oats to keep things gluten-free. Rolled oats (also known as old-fashioned oats) give our crumble a nicely clumpy texture.
Cassava flour - This grain-free flour takes the place of all-purpose or whole wheat flour to bind our crumble topping.
Organic cane sugar - A vegan-friendly less refined sugar that helps sweeten in combination with coconut sugar.
Ground cinnamon - This spice adds sweetness and warmth. A little bit goes a long way!
Vegan butter - A dairy-free alternative to regular butter. This adds a buttery flavor and the fat we need in our topping.
VanIlla extract - Pure vanilla extract helps round out the sweet flavors.
Before you start: Preheat the oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish with cooking spray.
Step 1: Combine blackberries, maple syrup, and vanilla extract in a medium bowl and set aside. Add the remaining dry ingredients to a second medium bowl and whisk to combine.
Step 2: Cut in pieces of vegan butter into the dry crumble ingredients.
Step 3: Transfer the fruit mixture to the prepared baking dish. Sprinkle gluten-free crumble topping on top of the berries.
Step 4: Bake for 30-35 minutes. The top should be golden brown. Allow the crumble to cool for a few minutes before serving.
- If you are using frozen berries, allow them to thaw and drain before using.
- Add a tablespoon of arrowroot starch or cornstarch to the filling mixture if frozen blackberries are used.
- If making this ahead of time, allow for the baked dessert to cool to room temperature before refrigerating.
Allow this delicious dessert to cool completely at room temperature before storing. This helps prevent condensation, which can make it soggy.
Cover it tightly with plastic wrap or aluminum foil. Or, transfer it to an airtight container. Store it in the refrigerator for 3-4 days.
This vegan berry crumble is excellent all on its own. But, there are various ways to serve it that are extra delicious!
Here are a few ideas:
- Serve this vegan crumble warm or cold.
- It is especially good with vanilla ice cream or dairy-free ice cream of choice
- Whipped coconut cream or store-bought vegan whipped cream.
While both are baked fruit desserts, fruit cobblers are topped with biscuits. Crumbles are topped with a streusel-like mixture. You can make crumble toppings with or without oats.
This vegan recipe is made with flour, oats, maple syrup, organic cane sugar, fruit, and vegan butter. Some crumbles are made without oats.
You can reheat it in the oven or microwave. In the oven, cover the crumble with foil and warm it at a low temperature (around 300°F or 150°C) until it's heated through.
In the microwave, reheat individual portions for short intervals, checking between each interval until warmed.
More easy fruit desserts
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Vegan Blackberry Crumble
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish with cooking spray.
- Combine blackberries, maple syrup, and a ½ teaspoon vanilla extract in a medium bowl and set aside.
- Add cane sugar, oats, cinnamon, pinch of salt, and cassava flour to a second medium bowl and whisk to combine. Use a fork, pastry cutter, or your fingers to cut in pieces of vegan butter into the crumble. You will have pea-sized pieces when finished. Add remaining vanilla extract and toss mixture to coat.
- Transfer the fruit mixture to the prepared baking dish. Sprinkle gluten-free crumble topping over the fruit in an even layer.
- Bake for 30-35 minutes or until top is a golden brown and blackberry mixture is bubbling. Allow blackberry crumble to cool for a few minutes before serving.
- Serve with vanilla non-dairy ice cream or coconut whipped cream.