Easy Vegan Berry Crumble 🌱 A simply scrumptious old fashioned baked dessert made with juicy berries and a buttery toasted sweet crumble topping.
I love fruit desserts, like pies, tarts, cobblers, crisps, and crumbles. This is one of my favorite quick and easy recipes for celebrating berries in a simple, sweet & delicious baked treat. It embraces all the flavor and texture of berries with the rich addition of a chewy, crispy caramelized crust.
🌱 Note: This recipe was updated and renamed on 06/28/2022
Jump to:
Ever since I was a kid, boysenberries have held a special place in my heart and my palate. I grew up in Santa Monica, a coastal town in Los Angeles County, not far from the mecca of all things boysenberry - Knott's Berry Farm.
A few years ago, I planted a boysenberry vine in my backyard. I was worried, as it didn't look like it was going to thrive, and then this happened!
You've no idea how excited I was to have fresh boysenberries! My first thought was "I have to make a boysenberry pie." But then I realized my young crop might not yield enough ripe berries to make a whole pie. I wanted to create a simple berry-centric dessert that would allow these plump beauties to be the star of the show. I decided to make a crumble topping that enhanced the dessert without competing with the fruit itself. What a delicious decision that was!
🌱 Why you'll love this recipe
- It's absolutely delicious!
- Just 4 basic ingredients + berries
- Perfect with most varieties of fresh or frozen berries
- So quick & easy to prepare
- Make ahead of time or serve hot out of the oven
How to make an easy vegan berry crumble
Ingredient Notes
Berries - This recipe is perfectly suited for any type of berry: Blackberries, loganberries, raspberries, blueberries, boysenberries . . . use your favorite, a combination, or what you have available. I prefer (when possible) using fresh berries, but you can definitely use frozen or canned as well.
Lemon juice - fresh (preferred) or bottled.
Sugar - granulated
Flour - all-purpose
Vegan butter - your choice
🌱 See the printable recipe card below for quantities and details
Instructions
Preheat oven to 375℉. Coat inside of ramekins with small amount of vegan butter.
Divide berries equally and spoon into ramekins.
Drizzle berries with lemon juice to coat.
Combine dry ingredients in a mixing bowl for the crumble topping.
Stir in melted butter until mixture is crumbly.
Cover berries with crumble mixture. Place on a parchment or foil lined baking sheet (in case berries bubble over).
Bake at 375℉ for 25-30 minutes.
The berry crumble will be finished baking when berries are bubbling and the crumble crust is golden brown. Remove from oven and cool on a wire rack for 10 - 15 minutes. The crumble will sink a bit as it cools.
Serve warm with whipped topping or vegan ice cream. Enjoy!
🌱 Tip
If you use fresh berries, make sure to thoroughly rinse and remove leaves, thorns, or other bits from the berries.
🥥 How to make coconut whipped topping
Making your own luscious vegan whipped topping is easier than you might think, using just a few simple ingredients. If you're short on time, there are also several yummy non-dairy options available in stores.
Ingredient Notes
- 14 oz canned coconut cream or coconut milk (full fat - refrigerated for at least 8 hrs)
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
While the berry crumbles are cooling, make the whipped topping. Open the can of chilled coconut milk and scoop out the hardened coconut cream into a bowl. Begin whipping the cream with a high speed electric mixer and add powdered sugar and vanilla until fluffy. Use immediately or refrigerate until ready to serve as whipped coconut cream will melt if left out at room temperature.
🌱 FAQ's
What is the difference between a crumble, crisp, and a cobbler?
Crumbles, crisps and cobblers are fruit based desserts baked with a topping but no bottom crust. Crumble toppings are made with flour, sugar and butter. Crisps usually include rolled oats. Cobblers have a biscuit topping.
How to store leftover vegan berry crumble?
Cover the crumble with food safe plastic wrap or foil and keep refrigerated up to 3 days.
Can this recipe be prepared with other fruit than berries?
Absolutely! Simply replace the berries with sliced peaches, apples, nectarines, cherries, or any other juicy soft skinned fruit.
For more fruit-centric vegan desserts, be sure to see these yummy recipes:
- Easy Vegan Apple Crisp
- Best Vegan Strawberry Shortcake
- Vegan Very Berry Mousse
- World's Best Vegan Lemon Meringue Pie
- Easy Vegan Apple Pie
If you love this recipe, ★★★★★ please rate it in the comments below. Thanks a bunch!🥕
Recipe
Easy Vegan Berry Crumble
Equipment
- Colander or strainer
- Medium mixing bowl
- 4 one-cup ramekins* see below for larger quantity
- 1 Wire cooling rack
Ingredients
- 3 cups berries fresh, frozen or canned - juicy varieties like blackberries, boysenberries, loganberries, raspberries, blueberries.
- 1 tablespoon lemon juice fresh preferred
- ½ cup sugar granulated- vegan
- ½ cup flour all-purpose
- 3 tablespoon vegan butter melted - of your choice
Instructions
- Preheat oven to 375º
- Drizzle berries with lemon juice to coat.
- Divide berries equally and spoon into ramekins.
- In a large mixing bowl, combine flour and sugar.
- Stir melted butter into dry ingredients until it is a fine crumble.
- Spoon crumble over berries.
- Place ramekins on a parchment or foil lined baking sheet (in case berries bubble over)
- Bake at 375° for 25 - 30 minutes. Check at 25 minutes.
- The berry crumble will be finished baking when berries are bubbling and crust is golden brown.
- Remove from oven and cool on a wire rack for 10 - 15 minutes.
- Serve warm with non-dairy whipped topping or vegan ice cream.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Janet
These look scrumptious! Thank you for all that hard work💕
Connie Edwards McGaughy
Janet . . . 😘