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