Blackberry Crumble Recipe Vegan Made Easy and Delicious

There’s nothing quite like the comforting, warm aroma of a freshly baked crumble filling your kitchen. Today, I’m excited to share a deliciously easy vegan blackberry crumble recipe that’s perfect for any season.

Whether you’ve foraged fresh blackberries or picked up a punnet from the market, this dessert highlights their juicy, tart flavor beneath a golden, crumbly topping that’s irresistibly crunchy and buttery—without any dairy or eggs.

This recipe is ideal for both beginner and experienced bakers looking for a plant-based treat that feels indulgent yet wholesome. From sweet and tangy berries bubbling underneath, to the satisfying crisp of the oat and nut crumble, every bite is a celebration of simple ingredients coming together beautifully.

Plus, it’s naturally gluten-free if you choose the right oats! Let’s dive in and make this blackberry crumble a new favorite in your dessert rotation.

Why You’ll Love This Recipe

This vegan blackberry crumble is a crowd-pleaser for many reasons. First, it’s incredibly easy to throw together with pantry staples, making it perfect for last-minute desserts or cozy weekend baking sessions.

The crumble topping is rich and buttery thanks to coconut oil and natural sweeteners, but completely plant-based. It bakes up golden and crisp, complementing the juicy blackberries perfectly.

Additionally, it’s very versatile—you can swap the blackberries for any berries or stone fruit you have on hand. It also pairs wonderfully with vegan ice cream or whipped coconut cream for an extra special touch.

Ingredients

• 4 cups fresh blackberries (or frozen, thawed and drained)
• 1/3 cup organic cane sugar (or coconut sugar)
• 1 tbsp lemon juice
• 2 tbsp cornstarch (or arrowroot powder for thickening)
• 1 cup gluten-free rolled oats
• 3/4 cup almond flour (or oat flour)
• 1/2 cup chopped walnuts (optional for crunch)
• 1/3 cup coconut oil (solid but scoopable)
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp salt

Equipment

• Mixing bowls (two sizes recommended)
• 9-inch square baking dish or equivalent
• Measuring cups and spoons
• Spatula or wooden spoon
• Fork or pastry cutter (to blend topping)
• Oven preheated to 350°F (175°C)

Instructions

1. Preheat your oven to 350°F (175°C). Prepare your baking dish by lightly greasing it with a little coconut oil or lining it with parchment paper.
2. Make the blackberry filling: In a medium bowl, combine the blackberries, cane sugar, lemon juice, and cornstarch. Toss gently until the berries are evenly coated. This mixture will thicken beautifully as it bakes.
3. Transfer the filling to your prepared baking dish, spreading it out evenly.
4. Prepare the crumble topping: In a separate bowl, mix the rolled oats, almond flour, chopped walnuts, cinnamon, and salt. Add the solid coconut oil and maple syrup.
5. Use a fork or pastry cutter to blend the coconut oil into the dry ingredients until the mixture resembles coarse crumbs. The texture should be slightly clumpy but not doughy.
6. Sprinkle the crumble topping evenly over the blackberry filling, covering it completely.
7. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the blackberry filling is bubbling around the edges.
8. Remove from oven and let cool for at least 15 minutes before serving. This allows the filling to set and makes it easier to serve.

Tips & Variations

For a gluten-free version, ensure your oats are certified gluten-free and use almond or oat flour instead of wheat flour.

Try swapping blackberries for mixed berries like raspberries, blueberries, or strawberries for a different flavor profile.

Adding chopped nuts to the crumble topping adds a delightful crunch, but you can omit them if you have nut allergies.

For an extra burst of flavor, sprinkle a teaspoon of vanilla extract into the filling mixture before baking.

If you prefer a less sweet crumble, reduce the sugar and maple syrup by a tablespoon each.

Nutrition Facts

Serving Suggestions

This blackberry crumble is best enjoyed warm, fresh from the oven. Serve it with a scoop of your favorite vegan cinnamon pecan ice cream or a generous dollop of whipped coconut cream for a luscious contrast of temperatures and textures.

For an extra indulgent treat, drizzle with a little maple syrup or vegan caramel sauce. It also pairs beautifully with a cup of hot herbal tea or a robust coffee.

If you’re looking to complement this dessert with a savory meal, try our vegan chicken, shrimp, and broccoli recipes for a wholesome plant-based dinner before your sweet finale.

Conclusion

This vegan blackberry crumble recipe is a perfect example of how simple ingredients can transform into an unforgettable dessert. It balances the natural tartness of fresh blackberries with a sweet, crunchy oat topping that everyone will love.

Whether you’re vegan or simply looking to try a plant-based twist on a classic, this crumble fits the bill.

It’s easy to make, adaptable to other fruits, and pairs wonderfully with a variety of vegan accompaniments—making it a versatile recipe to keep on hand. For dessert inspiration beyond berry season, check out our Chocolate Heaven Cake Recipe or the comforting Classico Sun Dried Tomato Alfredo Sauce Recipe for a savory twist.

Enjoy baking and savor every bite of this delightful vegan blackberry crumble!

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