This Mixed Berry Crumble recipe is rustic and easy to throw together, with fresh berries on the bottom and crisp toasted oats and nuts on top. I can’t think of a better dessert for a summer night than a bowl of this warm crumble with vanilla ice cream.
Mixed Berry Crumble
I love a good berry crisp or crumble in the summer, especially this recipe, which is more tart than sweet and has plenty of nuts in the topping. The nuts get toasted in the oven and add so much great flavor and texture.
I’ve been using this Mixed Berry Crumble recipe for years, as my go-to summertime dessert whenever I entertain. It’s great to have a dessert recipe in the repertoire that’s summery and delicious and simple to make. Contrasting flavors and textures are really special in this dish. The crunchy toasted oats and nut topping is the perfect complement to the delicate sweet tangy fruit, and the whole thing is sublime when served warm with cold ice cream.
If you have any leftovers, try it for breakfast with plain or vanilla yogurt – delicious!
A Gluten Free Vegan Berry Crumble Recipe
These days with so many people having food sensitivities, it’s great to have a dessert recipe that’s easy, satisfies multiple dietary requirements, and makes everyone happy. And there’s no compromise in flavor or texture by making this crumble vegan and gluten free. Almond flour is used in place of white flour and coconut oil replaces butter. Almond flour is way more flavorful and healthy than white flour and, yes butter is delicious, but so is coconut oil.
How to make a Mixed Berry Crumble:
You can make this crumble with any combination of blueberries, strawberries, raspberries and blackberries. Just add 7 cups of berries to a baking dish and toss them with 4 tablespoons of maple syrup, 2 tablespoons of lemon juice and 2 tablespoons of cornstarch. Mix up the crumble topping in a separate bowl: 3/4 cup of gluten free rolled oats, 1 cup of roughly chopped pecans, 1 cup of almond flour, 4 tablespoons of brown sugar, 1/2 teaspoon of salt and 4 tablespoons of coconut oil. Spread the topping over the fruit and bake at 350ºF until the berry juices are bubbling and the topping is golden brown.
How to serve it
When you take the crumble out of the oven, give it ten minutes or so to cool down a bit, but no longer than that because it’s so delicious served warm. Spoon a generous portion of berry crumble into dessert bowls and top with vanilla ice cream. This is not a suggestion, it’s a command! The warm mixed berry crumble with cold vanilla ice cream on top is a heavenly combination. If you’re concerned about dairy, there are many excellent dairy-free ice creams made with soy, coconut milk or oat milk, so please don’t skip the ice cream!
Here’s the Mixed Berry Crumble Recipe. If you try this, I hope you’ll come back to leave a star rating and a comment. I’d love to know what you think!
Mixed Berry Crumble (Gluten Free and Vegan)
You can make this delicious berry crumble with any mix of blueberries, strawberries, raspberries or blackberries. It’s the perfect simple summertime dessert.
- Prep Time: 20 min
- Cook Time: 45 min
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
FOR THE BERRIES:
- 7 cups of mixed berries (any combination of strawberries (sliced in half), blueberries, raspberries or blackberries)
- 4 tablespoons maple syrup
- 2 tablespoons cornstarch (makes the juices less watery)
- 2 tablespoons lemon juice
FOR THE CRUMBLE TOPPING:
- 1 cup almond flour (also called almond meal)
- 3/4 cup gluten-free rolled oats
- 1 cup roughly-chopped pecans (more details in the notes below)
- 1/4 cup brown sugar (white sugar or coconut sugar works well too)
- 1/2 teaspoon kosher salt
- 4 tablespoons coconut oil (butter works well, too)
Prepare the Berries: Set an oven rack in the center position and preheat the oven to 350ºF. Add the berries, maple syrup (4Tbsp), cornstarch (2Tbsp) and lemon juice (2 Tbsp) to a 13 X 9 inch baking dish (or something of similar volume), and mix well.
Prepare the Crumble: In a large mixing bowl, stir the almond flour (1 cup), oats (3/4 cup), nuts (1 cup), sugar (1/4 cup) and salt (1/2 Tsp) until combined. Add the coconut oil (4 Tbsp) and use your hands to toss and squeeze the mixture until is has a cohesive crumbly texture. Sprinkle the crumble evenly over the fruit and bake, uncovered, for 40-50 minutes or until the berry juices are bubbly and the topping is golden brown.
Chopping the Nuts: I recommend that you barely chop the nuts because big pieces of toasted nuts are heavenly in this dish. At most, slice them into thirds.
Pecan Substitute: I’ve had great success making this crumble with almonds. I’ve used whole almonds and roughly chopped them, but I’m sure store-bought slivered or sliced almonds would work well too.
Keywords: gluten free, vegan berry crumble with nuts and oats