Healthy Berry Crumble
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!
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
Fresh or Frozen Berries: This recipe works well with both fresh and frozen mixed berries. If using frozen berries, add them directly to the mixing bowl without thawing, preserving their texture and flavor.
Double the Recipe: Need more servings? You can easily double the recipe by baking it in a large 9×13″ baking dish. Adjust the baking time accordingly, keeping it consistent with the original recipe’s instructions.
Mixed Berries: Feel free to swap out any of the berries with your favorites or based on what’s in season.
Coconut Sugar: Substitute with brown sugar, granulated sugar, or honey for a different sweetness profile.
Oat Flour: Use homemade or store-bought. You can substitute it with almond flour.
Make Ahead: You can easily make this mixed berry crumble up to one day in advance. Prepare the crumble as instructed, but do not bake it. Instead, cover it tightly and refrigerate for up to 24 hours. When ready to serve, remove it from the refrigerator, let it come to room temperature, and bake as the recipe directs.
Storing: For the best taste, I recommend enjoying this healthy berry crumble within 3 – 5 hours of removing it from the oven! If you have leftovers, store them in the refrigerator for up to 3 days in a sealed container or the original baking dish with aluminum foil.
Reheating: For best results, reheat the large pie dish or pan in the oven for 10 – 15 minutes at 350°F. If you are in a rush or want to heat a single serving, reheat it in the microwave for 45 – 60 seconds in 15-second intervals so the berries do not burn.
Nutrition
Calories: 214kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 113mg | Potassium: 124mg | Fiber: 3g | Sugar: 14g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
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