This mixed berry crumble is not only easy to make, but it’s budget friendly too! That’s one of the main reasons we initially went vegan and never turned back almost 8 years ago.
We’ve been making this and other similar recipes with what we have in the pantry to keep us going and we know you’re going to love it as well.
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Why You’ll Love Berry Crumble
- Pantry Friendly – There’s so many mixes and swaps that you can make this recipe no matter what you have in your pantry.
- Lots of Flavor – Most of the time, we hear that people aren’t fans of oatmeal because they lack flavor and they aren’t sure how to fix that. This gives you an oat topping with a delicious berry filling
Ingredients and Substitutions for Berry Crumble
See the full recipe below after the notes on ingredients.
Frozen Mixed Berries
I’m making a mixed berry crumble so I’m using frozen mixed berries. You could use fresh, but I find it’s not only easier to use frozen, but since they are picked at peek readiness, you get the best flavor out of them as well.
Substitute: You could do this with just one berry if you’d prefer like blueberries or strawberries, but you could also get other frozen fruit blends and use those as well.
Nut Butter
I’m using almond butter for this recipe, but any nut or seed butter will work. Examples would be cashew butter or peanut butter, but even tahini will work.
Substitute: If you’re allergic – you can do something like sunbutter (sunflower seeds) or pumpkin butter (pumpkin seed butter).
Rolled Oats
You want to use rolled oats, also sometimes referred to as old fashioned oats. These are great for not getting mushy in the baking process.
You do not want to use quick oats for this.
Lemon
The addition of citrus helps us add some flavor to the dish, but also draws out the juice from the berries.
Substitute: You can also do fresh orange juice, lime juice, or another citrus.
Cornstarch
This is helping us thicken all the juices that come from cooking the berries and helps thicken it into a sauce.
Substitute: You can use arrowroot powder, almond flour, or chickpea flour to help thicken as well.
Maple Syrup
This helps us add a little sweetener to our dish that’s not a refined sugar.
Substitute: You can use any sweetener of your choice for this recipe.
Spices
We’re using warm spices to elevate the dish. These include cinnamon and nutmeg.
Add-ins
I’m also using cashews, pecans, flaxseeds and coconut shreds for my berry crumble topping, but these can vary for your own preferences.
Any nuts, chia seeds, hemp seeds, even some lemon zest are all great options.
🥳 Get the Full Recipe
Healthy Mixed Berry Crumble
This easy vegan berry crumble is perfect for those days that you want a little something extra and a great family breakfast or brunch option. It’s budget-friendly, meal prep friendly, and pantry-friendly in all the ways that you want and need it to be.
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Ingredients
Oat Crumble Topping (Food Processor)
Optional Add-ins to Crumble Topping Before Pulsing
Instructions
For the berry layer
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In a large bowl, combine: 4 cups mixed berries, 2 tablespoon maple syrup, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Stir together. Then add 1 tablespoon cornstarch, ½ teaspoon ground cinnamon, and ⅛ teaspoon salt. Stir together again. Transfer the mixture to the prepared baking dish and spread into an even layer.
For the crumble layer
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To a food processor add: 1 cup rolled oats, ⅓ cup nut butter, 3 tablespoon maple syrup, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon salt. Pulse the mixture 6–10 short pulses until it becomes crumbly and forms soft clumps when squeezed.
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You’re looking for a texture like: coarse crumbs with some larger pieces — not powder. If the mixture looks too dry or sandy, add: 1 tablespoon maple syrup or nut butter. Then pulse once or twice more. Sprinkle the crumble evenly over the berry mixture. Don’t press it down.
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Bake at 375°F for 35–40 minutes, until the berries are bubbling and the topping looks lightly golden.
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Allow the crumble to rest for 10 minutes before serving so the filling can thicken.
Notes
Nutritional facts are estimates. Please utilize your own brands for accuracy.
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Nutrition
Serving1large spoonfulCalories233kcalCarbohydrates27gProtein6gFat12gSaturated Fat3gPolyunsaturated Fat4gMonounsaturated Fat4gTrans Fat0.003gSodium103mgPotassium203mgFiber3gSugar12gVitamin A3IUVitamin C2mgCalcium53mgIron1mg
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Frequently Asked Questions:
We use nuts and nut butter in the crumble topping. Use sunflower butter for the nut butter swap (or a safe for you option) and for the nuts you can do pepitas, sunflower seeds, or even puffed rice cereal.
You will want to ensure that your oats are gluten-free safe depending on your allergens since there is a lot of cross contamination with those.
Once it has cooled for a few minutes, you can spoon out your desired amount. Serve as is or add options toppings like vegan whipped cream or ice cream!
However you wish! Some will prefer it warm, especially freshly out of the oven; while others will enjoy this dish served chilled.
Store in an air tight container in the fridge for up to 5-7 days.