This healthy blackberry crumble is the perfect sweet and gluten-free summer dessert! It's naturally sweetened with maple syrup and topped with a buttery oatmeal walnut crisp.
I originally published this blackberry crumble recipe in June 2022. I'm now updating the photos, adding more step-by-step shots, and sharing new tips to make it even easier for you to make!
Berry crumbles and crisps are the ultimate summer dessert! You all loved my healthy mixed berry crisp, healthy strawberry crumble, and this healthy peach crisp-so of course, I had to make this blackberry version.
With just a few simple ingredients and 5 minutes of prep, this blackberry crisp comes together effortlessly. We're using fresh or frozen blackberries, maple syrup, rolled oats, almond flour, walnuts, lemon juice, and a few pantry staples.
The warm, naturally sweet blackberry filling combined with the buttery, crisp walnut oatmeal topping is absolutely irresistible. Trust me; everyone will be coming back for seconds!
Plus, it's vegan, dairy-free, gluten-free, and made with wholesome ingredients.
I love serving it warm with vanilla ice cream or whipped cream-pure summer dessert perfection!
Why you'll love this recipe:
- Quick & Easy - Just 5 minutes of prep!
- Gluten-Free - No all-purpose flour, just wholesome ingredients.
- Vegan & Dairy-Free - No butter, no milk, 100% plant-based.
- Naturally Sweetened - Made with maple syrup and coconut sugar.
- Crunchy Oatmeal Walnut Topping - Buttery, crisp, and irresistible.
The Ingredients
This recipe has two parts: a sweet blackberry filling and a crisp oat-walnut topping. It's easy to make and packed with flavor! Check the recipe card below for exact measurements.
Blackberry Filling:
- Blackberries - Fresh or frozen blackberries work for this easy crumble recipe!
- Coconut Sugar - Optional but adds extra sweetness.
- Lemon Juice - Helps coat the berries and balance the sweetness.
- Arrowroot or Tapioca Starch - Thickens the filling for the perfect gooey texture.
Oat Walnut Crumble Topping:
- Rolled Oats - Use gluten-free old-fashioned oats for the best texture.
- Almond Flour - Adds richness and a melt-in-your-mouth crumble.
- Walnuts - Brings a delicious crunch (swap with almonds or pecans if preferred).
- Salt & Cinnamon - Enhances flavor with a sweet and salty touch.
- Maple Syrup - Naturally sweetens and helps crisp up the topping.
- Coconut Oil - Keeps the topping crispy on the outside and soft inside (butter works too).
How to make healthy blackberry crumble
Making this blackberry crumble is super easy! Just follow these four simple steps:
Combine rolled oats, almond flour, walnuts, and salt in a bowl.
Pour in maple syrup and melted coconut oil, then mix with your hands.
Toss blackberries, coconut sugar, lemon juice, vanilla, and tapioca starch in a bowl. Spoon into a greased baking dish and spread the oat mixture over the blackberries.
Bake at 350°F for 40-50 minutes until golden and bubbly. Let cool for 10-15 minutes before serving.
Equipment Needed
- 2 Large Mixing Bowls
- 9-inch pie dish or 8x8-inch baking dish
- Spatula or mixing spoon
- Measuring Tools
Substitutions & Variations
- Make it Nut-Free - Swap walnuts with seeds and use oat flour instead of almond flour.
- Walnuts - Swap with chopped almonds or pecans.
- Coconut Oil - Use melted butter instead.
- Blackberries - Try blueberries (similar to my gluten-free healthy blueberry crisp) or a mix of berries.
- Almond Flour - Homemade oat flour works as a substitute, but if you can, stick to almond flour.
- Coconut Sugar - Replace with light brown sugar or granulated sugar.
- Tapioca Starch - Use cornstarch as an alternative.
- Maple Syrup - Swap with honey or agave syrup.
- Lemon Juice - Try orange juice for a slightly different flavor.
- Add Spices - Try cinnamon, nutmeg, or ginger for extra warmth in the topping.
Top Tips
- Mix the Topping Well - Use your hands to mix the oats, almond flour, and walnuts with maple syrup and coconut oil until fully coated.
- Use Coconut Oil - It makes the topping crispy and delicious, so don't skip it!
- Fresh or Frozen Blackberries - Both work, so pick whichever you have on hand.
- Make it Ahead - You can prepare it the night before or bake it early and reheat it.
Topping Ideas
Take your healthy blackberry crumble to the next level with these delicious toppings:
- Vanilla ice cream
- Whipped cream
- Greek yogurt
- Chopped nuts
- Honey or maple syrup
- Coconut flakes
- Dark chocolate shavings
Frequently Asked Questions
Yes! Frozen blackberries work just as well as fresh ones. Just don't thaw them before using.
Traditionally, a crisp has a crunchy oat-based topping, while a crumble is similar but may have oats in a smaller ratio, giving it a softer texture. A cobbler has a biscuit or cake-like topping that's spooned or dropped over the fruit before baking.
Yes! Simply remove the walnuts and substitute the almond flour with oat flour. While I haven't tested it for this specific recipe, I've used oat flour in many other crumbles on my blog.
Absolutely! Prepare the recipe as directed (but don't bake), cover with foil, and store in the fridge. Bake as directed when you're ready to serve.
Yes, feel free to swap blackberries with blueberries, peaches, strawberries, raspberries, or even a mix of them all!
Yes, this blackberry crumble is completely gluten-free.
Storage
Storing: For the best taste, enjoy this blackberry crumble within 3-5 hours of baking. If you have leftovers, store them in the fridge for up to 3 days in a sealed container or covered with aluminum foil in the original baking dish.
Reheating: To reheat, microwave in 15-second intervals for 45-60 seconds to avoid burning the berries.
More crumble and crisp recipes!
Looking for other recipes like this? Try these:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Healthy Blackberry Crumble
Ingredients
The Filling:
- 7 - 8 cups fresh blackberries, (4 - 5 pints)
- 2 tablespoon coconut sugar
- 2 tablespoon fresh lemon juice
- 1 tablespoon arrowroot or tapioca starch
The Crumble Topping:
- 1 cup rolled oats, gluten-free certified
- ⅔ cup almond flour, spooned and leveled
- ⅔ cup walnuts, chopped
- ½ teaspoon salt
- ¼ - ½ teaspoon ground cinnamon, based on your preference
- ½ cup pure maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F and lightly grease an 8x8-inch baking dish, 9-inch pie dish or skillet with nonstick cooking spray. Set aside.
- In a large mixing bowl, toss the blackberries coconut sugar, lemon juice, vanilla, and tapioca starch. Spoon blackberries into the greased dish.
- In a separate bowl, mix together rolled oats, almond flour, walnuts, cinnamon, and salt until well combined. Pour maple syrup and melted coconut oil and vanilla on top and mix using your hands.
- Spread the cobbler oat mixture evenly on top of the blackberries.
- Bake for 40 - 50 minutes, until the top, is golden crisp and the blackberries are bubbly. I baked mine for about 45 minutes.
- Let cool for 10 - 15 minutes before enjoying!
Notes
Nutrition
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Hadley says
Absolutely delicious!
Darcy says
Excellent recipe! I made it for my birthday. I used 1/4 c maple syrup and will use only 1/8 next time. It’s plenty sweet.
Recipes instructions don’t have cinnamon or vanilla. But I added where I thought they should be based on where they were listed in the ingredient list.
Tati Chermayeff says
So happy to hear that, Darcy! Thanks for leaving a review 🙂
Katlyn Prater says
So good! Easy to make and the whole family loved❤️