This healthy berry crumble is full of juicy mixed berries and topped with a buttery oat streusel. Serve it warm with vanilla ice cream or frozen yogurt for the perfect summer treat. It’s also gluten-free and vegan!
I’ve always loved berry crumbles. There’s just something cozy about warm berries and a buttery oat topping. Over the years, I’ve shared lots of berry crisps on the blog strawberry crumble to blueberry crisp to this healthy peach crisp.
This healthy mixed berry crumble is super easy. It’s made with simple ingredients like oats, maple syrup, and fresh or frozen berries. Just mix the berries, add the topping, and bake!
The secret ingredient? A little orange zest. It adds a fresh, fruity flavor that makes the berries taste even better.
We make this all summer long for BBQs, family dinners, and the Fourth of July. I always make extra because it disappears fast!
Why you'll love this recipe:
- Quick & Easy: This healthy berry crumble only calls for simple ingredients and less than 10 minutes of prep.
- Healthy Dessert: A guilt-free treat that's both satisfying and delicious.
- Frozen or Fresh Berries: You can use a combination of fresh or frozen strawberries, blueberries, raspberries, or blackberries.
- Gluten-Free & Vegan: This healthy berry crisp is both gluten-free and vegan.
- No Butter Needed: This recipe is 100% dairy-free.
The ingredients
This mixed berry crumble is the perfect healthier dessert, with a jammy filling and a crisp, buttery oat topping. Here's what you'll need—scroll down for exact measurements:
Mixed Berry Filling:
- Berries: Use a blend of strawberries, blueberries, blackberries, and raspberries. Fresh or frozen works!
- Coconut Sugar: A natural sweetener, and it's refined sugar-free.
- Orange: You'll need the zest and juice of one orange—this gives the filling a fresh, zesty kick.
- Cornstarch, Arrowroot, or Tapioca Starch: This thickens the filling, making it jammy and not too runny. Don't skip it!
Oat Crumble Topping:
- Rolled Oats: Use rolled oats (or quick oats). Don't use steel-cut oats; they won't give the same texture.
- Oat Flour: Keeps the crumble topping gluten-free and nut-free. You can make your own oat flour by blending rolled oats in a food processor.
- Nuts: Walnuts, almonds, or pecans add crunch. Leave them out if you need a nut-free version.
- Salt: A pinch adds the perfect sweet-salty balance.
- Vanilla Extract: Just a dash for a boost of flavor.
- Maple Syrup: Naturally sweetens the crumble topping and helps bind it together.
- Coconut Oil or Butter: ⅓ cup makes the topping crisp on the outside but soft on the inside. If you use coconut oil, make sure it's melted before mixing.
How to make a healthy berry crumble
This healthy mixed berry crumble is super easy to make! Here's a simple step-by-step guide—scroll to the bottom for the full recipe and ingredient measurements.
Prep the filling: Toss the berries with orange juice, coconut sugar, starch (cornstarch, arrowroot, or tapioca), and orange zest in a large bowl.
Pour into the pan: Transfer the berry mixture into a greased baking dish or pie dish.
Make the topping: In a separate bowl, mix rolled oats, oat flour, chopped nuts, coconut sugar, and salt. Add maple syrup, melted coconut oil, and vanilla, and mix with your hands until it looks like wet sand.
Assemble: Sprinkle the oat topping evenly over the berries.
Bake: Bake at 375°F for 32-42 minutes, until the top is golden and the berries are bubbly. I baked mine for about 40 minutes.
Top Tips
- Use Fresh or Frozen Berries: You can use either fresh or frozen berries for this recipe. If using frozen, don't thaw them—just toss them in! This keeps the filling from getting too watery.
- Make It Your Own: Add chopped nuts (like almonds or pecans) to the topping for extra crunch, or sprinkle in some cinnamon for a cozy flavor boost.
- Double the Recipe: Need more? Just double the ingredients and bake in a 9x13" dish. It might need a few extra minutes, so keep an eye on it!
Equipment
- Mixing Bowls
- Measuring Cups
- Baking Dish: A 9x9-inch square baking dish or a 9-inch pie dish works well.
- Wooden Spoon or Spatula
Substitutions & Variations
- Mixed Berries: Use any combo! Mix and match strawberries, blueberries, raspberries, blackberries, or even cherries! Fresh or frozen both work.
- Coconut Sugar: Brown sugar, granulated sugar, maple syrup, and honey make great swaps.
- Nuts: Skip them if you're nut-free—no biggie!
- Coconut Oil: Melted butter or vegan butter works just as well. If using salted butter, leave out the extra salt.
- Oat Flour: Almond flour works great if you're out of oat flour for the crumble topping.
- Cornstarch: Use tapioca flour or arrowroot powder for the same thickening effect.
- Maple Syrup: Swap it for honey or agave—both taste amazing!
Serving suggestions
- Vanilla ice cream
- Frozen yogurt
- Whipped cream
- Non-dairy whipped topping
- Chocolate drizzle
- Drizzle of honey
- Greek yogurt
- Mascarpone Cheese
- Your favorite ice cream
- Custard or vanilla pudding
- Mint leaves
Frequently Asked Questions
You can use either! I love both. To save money, frozen berries work great! Just add them directly to the bowl without thawing. This helps maintain their texture and flavor while baking.
You can swap out the mixed berries for any single berry or a combination, like strawberries, blueberries, blackberries, or raspberries. Aim for about 5 cups of berries total for the best texture.
Almond flour is the best substitute for oat flour in the crumble topping. Avoid using coconut flour, as it can change the texture.
Yes! This mixed berry crumble is healthy for several reasons: it's sweetened naturally with maple syrup and coconut sugar, gluten-free, dairy-free, and packed with fiber from oats. It's made with wholesome, simple ingredients.
Definitely! You can prepare it up to one day ahead. Just assemble the crumble, cover it, and refrigerate it. When you're ready to bake, let it come to room temperature and follow the baking instructions.
Yes! After baking and cooling, you can freeze the crumble for up to 2-3 months. Make sure it's tightly wrapped. To reheat, thaw overnight in the fridge and warm it up in the oven.
How to store & reheat
Storing: For the best taste, enjoy your crumble within 3-5 hours of baking. If you have leftovers, store them in a sealed container in the refrigerator for up to 3 days, or keep them in the original baking dish covered with aluminum foil.
Reheating: To reheat, place the crumble in the oven at 350°F for 10-15 minutes until warm and crispy. For a quick single serving, microwave for 45-60 seconds in 15-second intervals to avoid overheating the berries.
More crumble & crisp recipes!
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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 Berry Crumble
Ingredients
Berry Filling:
- 5 cups mixed berries, frozen or fresh (I like to do 2 cups fresh quartered strawberries, 1 cups fresh blueberries, 1 cup fresh blackberries, 1 cup fresh raspberries)
- Zest from 1 orange
- 1 tablespoon fresh orange juice
- 3 tablespoon coconut sugar
- 2 tablespoon cornstarch, arrowroot, or tapioca starch
Oat Crumble:
- 1 cup old-fashioned rolled oats, gluten-free or regular
- ⅔ cup oat flour
- ½ cup walnuts, almonds, or pecans (optional), roughly chopped with bigger pieces
- ¼ cup coconut sugar
- ½ teaspoon salt
- ⅓ cup melted coconut oil, butter, or vegan butter
- ¼ cup real maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish, pie dish, or 10-inch skillet with nonstick cooking spray or a little coconut oil. Set aside.
- Zest the orange and set it aside.
- In a large mixing bowl, toss the berries with orange juice, coconut sugar, starch (cornstarch, arrowroot, or tapioca), and orange zest. Pour into the greased pan.
- In a separate bowl, combine rolled oats, oat flour, chopped nuts, coconut sugar, and salt until well mixed. Pour the maple syrup, melted coconut oil, and vanilla on top, then mix using your hands until the mixture is crumbly feels and looks like wet sand.
- Sprinkle the oat mixture evenly on top of the berries.
- Bake for 32 – 42 minutes, until the top is golden crisp and the berries are bubbly. I baked mine for about 40 minutes.
- Let cool for 10 – 15 minutes before enjoying! I love serving mine with vanilla ice cream.
Notes
Nutrition
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Graphista says
Very good and so simple to make! I used frozen mixed berries and omitted the extra juice. I also skipped the zest and it was still great, but can see how it could add a brightness. This will go into a regular rotation for me. 🙂
Tati Chermayeff says
Hi - so happy to hear that! Thanks for leaving such a kind review on this recipe 🙂
schermayeff2016 says
This gooey, warm, and flavorful recipe was devoured in seconds!! I loved this, oh my.
saskia Chermayeff says
Literally ate this all in 1 night. 10/10 recommend.
Zoe Root says
Love the orange in this! I have actually made this a few times now and will certainly be making again for Memorial Day and the 4th of July!
Tati Chermayeff says
So awesome to hear, Zoe! Thank you so much 🙂
Julianne Massey says
THE BEST!!!! Made with for Easter yesterday and it was insane. The orange addition is so light and add the perfect flavoring with the berries. I totally reccomened trying this recipe.
Tati Chermayeff says
Julianne, I am so happy to hear this! I love this recipe so much too - seriously the best!
Netalia says
Obsessed to say the least! This was such an easy and fun dessert recipe. I will be again again for sure.
Tati Chermayeff says
Best comment ever! Thank you 🙂
jennifer says
Honestly incredible. Love the orange addition! This crisp literally lasted an hour in my household, even the kiddos loved it!
Tati Chermayeff says
Same here girl!! So happy you enjoyed it!
Abby Kern says
SOOOOO GOOOOOD! Wow, this is my new favorite dessert! I cannot get over how delishhh this was.
Tati Chermayeff says
SO AWESOME TO HEAR!!!
Maggie O’Malley says
OMG I tried this yesterday and it was absolutely delicious. Highly recommend
Tati Chermayeff says
Maggie, I am so excited to hear this! This is one of my favorite recipes!!