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.

Blackberry and Blueberry Crumble | Fork Knife Swoon

A summer blackberry and blueberry crumble

It’s been a while, I know. But, I am so, so happy to be (finally!) back in this space after a long month of transition. Moving across the country, living out of a suitcase for weeks, finding a house in an unfamiliar city, the seemingly impossible task of unpacking and organizing all of our possessions… (why do we own so much stuff??) It’s been fairly overwhelming.

Life is beginning to settle into a normal rhythm, day by day. There’s a certain comfort in just getting back to the ordinary routine of cooking and eating at home instead of out for every meal. Of picking clothes to wear from the closet instead of out of a suitcase. The Honey started his new job, and I’m enthusiastically back at work too, cooking, baking, photographing and writing.

I’m slowly learning the layout of the grocery store and managing not to get lost while running errands. We’re enjoying the last few weeks of this spectacular Pacific Northwest summer; Taking the pup for a swim in the sound on warm afternoons and exploring the farmer’s market on Saturday mornings. Simply soaking in the sunshine before the grey skies and rain set in.

Blackberry and Blueberry Crumble | Fork Knife Swoon
Blackberry and Blueberry Crumble | Fork Knife Swoon

About this blackberry and blueberry crumble

Between the bulging pallets of blueberries, blackberries and raspberries we pick up at the farmers market each week and the wild blackberries growing in every inch of available land they manage to sink their roots into, I’ve been in berry-hoarding heaven lately. I’m altogether obsessed, and our freezer is already filling up with ziplocs of sweet berries.

The first bit of baking I did in our new kitchen was this blackberry and blueberry crumble. It’s the sort of thing that’s perfect for summer; utilizing fresh, seasonal fruit, quick to make and so simple it barely requires a recipe. It’s also a dessert worth turning on the oven for on a stiflingly-hot August afternoon.

Simply being back in the kitchen – cooking again – starts to make our little blue house at the end of the cul-de-sac, surrounded by wild blackberries and towering pines, feel like home. Of course, the aroma of a berry crumble baking away in the oven helps quite a bit too.

Blackberry and Blueberry Crumble | Fork Knife Swoon
Blackberry and Blueberry Crumble | Fork Knife Swoon

Other easy summer berry desserts you’ll love

If you make this blackberry and blueberry crumble recipe, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Blackberry and Blueberry Crumble | Fork Knife Swoon

Easy Vegan Blackberry and Blueberry Crumble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 46 Servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

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.


Ingredients

Scale

Blackberry and Blueberry Filling

  • 4 cups blackberries and blueberries ¹
  • zest of 1 small lemon
  • 2 Tbsp granulated sugar
  • optional: 1 Tbsp arrowroot starch ²

Crumble Topping

  • 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

Instructions

  1. Preheat the oven to 375℉. Toss together the mixed berries, lemon zest, and sugar. Fill a baking dish with the berries. Set aside.
  2. 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.
  3. 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!!


Notes

¹ Use an even mix of blackberries and blueberries, or your preferred ratio and favorite combination of summer berries.

² Arrowroot starch is my thickener of choice for pies and fruit fillings. It’s a natural plant-based starch that creates a smooth, shiny sauce without a noticeable taste. You can also use cornstarch or tapioca flour.

³ Make it gluten free: Use an all-purpose gluten free flour blend instead of the all-purpose flour, and be sure your oats are also certified gluten free. Almond flour would also likely work here.