Vegan Blackberry Crumble

oats and blackberries with coconut whipped cream in bowl

Vegan Blackberry Crumble

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

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 360kcal

Author Tessa

Ingredients

4 cups fresh blackberries
⅓ cup maple syrup
1 teaspoon pure vanilla extract divided
½ cup (110g) organic cane sugar
1 teaspoon ground cinnamon
1 cup (105g) gluten-free oats
¾ cup (100g) cassava flour
pinch of salt
8 tablespoons vegan butter

Instructions

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.

Notes

To store: Allow to cool completely to room temperature before storing. 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.

To reheat: 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. If using the microwave, reheat individual portions for short intervals, checking between each interval until warmed to your liking.

Nutrition