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
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
- 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!!
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.
Keywords: blackberry and blueberry crumble, vegan fruit crumble, blueberry crisp, coconut oil, easy, summer fruit crumble