Vegan Mixed Berry Crumble

Tags: #vegan #dessert #baking #fruit Serving: 6 servings Total time: 80 minutes

Juicy mixed berries baked under a crisp oat crumb, for a classic, must-know vegan dessert.

Ingredients

• 800g mixed berries
• 80g granulated sugar
• 20g cornstarch (use 25g if berries are frozen)
• 15g lemon juice
• 2g lemon zest
• 1g fine sea salt
• 5ml vanilla extract
• 110g all-purpose flour
• 100g rolled oats
• 90g light brown sugar
• 2g ground cinnamon
• 2g fine sea salt
• 90g vegan butter, cold
• 3g vegan butter, for greasing

Steps

1. Heat the oven to 190°C.
2. Grease a 23 cm square or 2 L baking dish with 3g vegan butter.
3. Combine 800g mixed berries, 80g sugar, cornstarch, 15g lemon juice, 2g lemon zest, 1g salt, and 5ml vanilla in a large bowl.
4. Toss the mixture until the berries are evenly coated.
5. Rest the berry mixture for 10 minutes.
6. Spread the berries in the prepared dish.
7. Combine 110g flour, 100g oats, 90g brown sugar, 2g cinnamon, and 2g salt in a medium bowl.
8. Cut 90g cold vegan butter into 1 cm cubes.
9. Add the cubed butter to the dry mixture.
10. Rub the butter into the dry ingredients until sandy with pea-size clumps.
11. Chill the crumble mixture for 10 minutes.
12. Sprinkle the crumble evenly over the berries.
13. Bake the crumble for 40–45 minutes until the topping is deep golden and the filling bubbles at the edges.
14. Cool the crumble on a rack for 15 minutes.
15. Serve the crumble warm.

Notes

• Berries: Use any mix of blueberries, raspberries, blackberries, and strawberries (halve large strawberries). If using frozen berries, do not thaw; use 25g cornstarch and bake 5–10 minutes longer.
• Texture keys: Keep vegan butter cold and work quickly for crisp clumps. Bake until the filling is visibly bubbling to fully activate the starch.
• Sweetness: Increase sugar to 100–120g for very tart fruit; reduce to 60g for very sweet fruit.
• Gluten-free: Use certified gluten-free oats and substitute the flour with 110g gluten-free all-purpose blend or 110g almond flour.
• Make-ahead: Refrigerate assembled, unbaked crumble for up to 8 hours, or freeze the crumble topping for up to 2 months; bake from frozen, adding 5–10 minutes.