Easy Vegan Blackberry And Blueberry Crumble Recipes

EASY VEGAN BLACKBERRY AND BLUEBERRY CRUMBLE

Easy Vegan Blackberry and Blueberry Crumble image

A simple blackberry and blueberry crumble with a sweet and tart fruit filling and buttery brown sugar oat crumb topping. So easy to prepare and perfect for Summer. Vegan and gluten free friendly.

Provided by Laura Bolton - Fork Knife Swoon

Categories Dessert

Time 1h

Number Of Ingredients 9

Ingredients

4 cups blackberries and blueberries ¹
zest of 1 small lemon
2 Tbsp granulated sugar
optional: 1 Tbsp arrowroot starch ²
1/2 cup (old-fashioned) rolled oats
1/4 cup all-purpose flour ³
1/3 cup brown sugar
pinch of Kosher salt
3 Tbsp cold-pressed, unrefined coconut oil, at room-temperature

Steps:

Preheat the oven to 375℉. Toss together the mixed berries, lemon zest, and sugar. Fill a baking dish with the berries. Set aside.
In a small mixing bowl, whisk together the oats, flour, brown sugar, and salt until combined. Add the coconut oil, and use a pastry blender or the back of a fork to cut the oil into the dry ingredients. Continue until the oil is completely incorporated, and the mixture comes together into a chunky crumb. Crumble the topping over the berries.
Bake for 30-40 minutes, until the crumble topping is golden brown and the berry juices begin to bubble up around the edges. Remove from the oven and let cool for 15 minutes. Serve warm with scoops of vanilla ice cream. Enjoy!!

VEGAN BLACKBERRY CRUMBLE

Vegan Blackberry Crumble image

The best vegan blackberry crumble made with sweet, juicy blackberries and a simple but delicious oat crumble. Enjoy during the late summer and early fall when fresh blackberries are in season and at their sweetest!

Provided by Deryn Macey

Categories Dessert

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

4 cups fresh blackberries (300 g)
1.5 tbsp cornstarch (15 g)
1 tbsp maple syrup (15 g)
1 tsp vanilla, optional (5 mL)
1 tbsp lemon zest
2 tbsp fresh lemon juice (30 mL)
1 cup rolled oats (100 g)
1/2 cup whole wheat flour (60 g)
¼ tsp salt
2 tbsp maple syrup (45 g)
1/4 cup coconut oil, melted (60 ml)

Steps:

Preheat oven to 350 F.
In a medium bowl mix together blueberries, cornstarch, maple syrup, vanilla, lemon zest and lemon juice. Pour the filling into a 8 x 8 inch baking dish.
In a separate bowl use a fork to mix together the oats, flour, salt, maple syrup and coconut oil to form a crumbly topping.
Evenly distribute the crumble topping over the blackberries and place in the oven for 15-20 minutes until the topping is golden brown.

Nutrition Facts : ServingSize 1/6 of recipe, Calories 257 calories, Sodium 3 mg, Fat 11 g, Carbohydrate 37 g, Fiber 4 g, Protein 4 g

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