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A crumble, or cobbler, is one of my go-to desserts if I’m craving something fruit-based and sweet, but still somewhat healthy-ish. The crackly, crunchy top and warm, juicy fruit underneath make for a truly perfect pairing.
Crumbles are highly adaptable. You can use fresh fruit, frozen fruit, or a mix of the two. (I used frozen cherries, blackberries, blueberries, and strawberries for this mixed berry crumble.)
Crumbles and cobblers are also a fantastic way to clean out the freezer and use up all of those “odds and ends” bits of frozen fruit left over from other recipes. Ten blueberries left in the bottom of the bag that aren’t even enough for a smoothie let alone a batch of muffins, but you’d still feel terrible throwing them away? Make a crumble!
Fruit Crumble Substitutions
Just about any kind of fruit or fruit combination will work in this recipe. Try it with apples, pears, peaches, apricots, cranberries, or plums. If you’re feeling adventurous, you might even add a sweeter vegetable, like parsnip or beetroot, into your fruit mix. Rhubarb also makes for a particularly delicious crumble, especially in combination with strawberries.
Feel free to experiment with your crumble filling. Do keep in mind that you might need to adjust your ratios slightly depending on the sweetness of the fruit you’re using. Tarter fruits may require a bit more sugar, while very sweet fruits will need less; more cornstarch might be needed for very juicy or watery fruits. You might also need to increase your bake time slightly if using a firmer fruit like apples, or if adding vegetables such as carrots or parsnips.
As written, this crumble is vegan and dairy-free. It can easily be made gluten-free or nut-free as well with a few simple substitutions.
Berry Crumble Tips & Tricks
This recipe calls for cornflour. In some countries, this product is referred to as cornstarch instead. When shopping, making sure you’re looking for something like this, not this. (You want a fine white powder, not the coarse, golden meal used for making cornbread!)
For a crunchy, crumbly topping, be sure to use rolled oats (old fashioned oats) in this recipe, rather than the “quick” or “instant” variety.
If you don’t have pecans on hand, slivered almonds would make a nice substitution. You can also eliminate the nuts and increase the amount of oats in your topping if you are baking for someone with a nut allergy.
I love using cinnamon, ginger, and nutmeg in my crumbles. Some other spices or spice blends that might work nicely include cardamom, cloves, mixed spice, or pumpkin pie spice.
Make a Gluten Free Crumble
This crumble is dairy free and vegan. To make gluten free, simply substitute a gluten free flour blend (I like King Arthur’s Measure for Measure Flour). You could also try subbing in something like almond flour or oat flour, although I haven’t personally tried either of these substitutions.
Serving suggestions
For dessert, serve your fruit crumble with a scoop of dairy free ice cream (Luna & Larry’s Coconut Bliss is my absolute fave!) or a dollop of coconut whipped cream.
Crumbles work just as well for breakfast or brunch as they do for dessert. (After all, it’s mostly just fruit and oatmeal, right?) Save the leftovers for the next morning, and gently rewarm in the oven or microwave prior to serving.
Other vegan recipes you might enjoy:
Chocolate Almond Milk Pudding
Vegan Hot Chocolate
Vegan Butternut Squash Pudding
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Vegan Mixed Berry Crumble
- Total Time: 1 hour (including cooling time)
- Yield: 6-8 servings 1x
- Diet: Vegan
Description
This dairy free and vegan mixed berry crumble makes for a healthy dessert, and an equally delicious brunch dish! Easily made gluten free with one simple substitution.
Ingredients
Crumble Topping:
150 grams all purpose flour (1 1/8 cup)
100 grams oats* (1 cup)
100 grams light brown sugar (1/2 cup, packed)
50 grams chopped pecans (1/2 cup)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
90 grams coconut oil (1/2 cup)
Fruit Mixture:
1 kilogram fresh or frozen mixed berries (about 8 cups)
60 grams granulated sugar (1/4 cup)
2 tablespoons cornflour
1 tablespoon fresh grated ginger
1 tablespoon lemon juice
1 teaspoon lemon zest
Instructions
Preheat oven to 350° F / 175° C. Lightly oil a 2.5-3-quart / 3-litre casserole dish and set aside until ready to use.
In a large bowl, combine flour, oats, brown sugar, pecans, cinnamon, nutmeg, and salt. Stir in coconut oil, a few spoonfuls at a time, until evenly distributed.
In a separate bowl, combine berries, sugar, cornflour, ginger, lemon juice, and lemon zest, then pour into prepared casserole dish.
Top fruit with prepared crumble topping, distributing the dry mixture evenly over the berries.
Bake, uncovered, in preheated oven until bubbly and golden brown, about 30-40 minutes.
Transfer casserole dish to a wire rack and allow to cool for a few minutes prior to serving. Delicious warm or at room temperature!
Store leftovers in the refrigerator for up to three days. If desired, crumble can be be rewarmed in the oven or microwave.
Notes
*Be sure to use rolled or old fashioned oats in this recipe, rather than the “quick” or “instant” variety.
This crumble is dairy free and vegan. To make gluten free, simply substitute a gluten free flour blend (I like King Arthur’s Measure for Measure Flour).
This recipe calls for cornflour. In some countries, this product is referred to as cornstarch instead. When shopping, make sure you’re buying something that looks like a fine white powder, not the coarse, golden meal used for making cornbread!
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Vegan
