Vegan Blackberry Crumble

Vegan Blackberry Crumble

Vegan Blackberry Crumble

Vegan Blackberry Crumble

Image and recipe from
Running On Real Food


For the Blackberry Filling:

    • 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)

    For the Crumble Topping:

    • 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)


    1. Preheat oven to 350 F (177 C).
    2. 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.
    3. In a separate bowl use a fork to mix together the oats, flour, salt, maple syrup and coconut oil to form a crumbly topping. 
    4. Evenly distribute the crumble topping over the blackberries and place in the oven for 15-20 minutes until the topping is golden brown.
    5. Note:  If using frozen berries, double the amount of cornstarch in the filling.

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