Healthy Blackberry Crumble

This healthy blackberry crumble is the best easy summer dessert. It has a jammy, maple-sweetened berry filling and a crisp oat-walnut topping. It's vegan, gluten-free, and dairy-free, with no refined sugar. I've made it on repeat all summer, and it comes together in 5 minutes of prep.

5 from 13 votes

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Prep Time 5

Cook Time 35

Total Time 40

Serving servings

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 the oven. Heat to 350°F and lightly grease a 9x13-inch baking dish. Set aside. Look at notes below if you want to bake in a 9-inch pie dish or 8x8 pan.
Make the filling. In a large mixing bowl, toss the blackberries with the coconut sugar, lemon juice, and tapioca starch. Spoon the blackberries into the greased dish.
Make the topping. In a separate bowl, mix the rolled oats, almond flour, walnuts, cinnamon, and salt until well combined. Pour the maple syrup, vanilla, and melted coconut oil over the top and mix with your hands until coated.
Assemble. Spread the oat mixture evenly over the blackberries.
Bake. Bake for 35 to 45 minutes, until the topping is golden and the berries are bubbling at the edges. I baked mine for about 45 minutes.
Cool. Let cool for 10 to 15 minutes before serving.

Notes

Dish size: This recipe fills a 9x13-inch baking dish and serves 12. For a smaller, deeper crumble like the one in the photos, halve the recipe and bake it in a 9-inch pie dish or skillet for the same time, checking a few minutes early.

Coconut oil: You can substitute melted butter if you're not keeping it dairy-free.

Mix the topping by hand: Use your fingers to work the maple syrup and coconut oil into the oats so everything is coated. This is what makes it clump and crisp up.

Make ahead: Assemble the crumble up to one day in advance, but don't bake it. Cover with foil, refrigerate, and bake as directed when ready to serve.

Double it: Bake in a 9x13-inch dish at the same temperature and time for a crowd.

Storing: Best within 3 to 5 hours of baking, while the topping is crisp. Store leftovers in the fridge for up to 3 days, sealed or covered with foil.

Reheating: For the crispest topping, reheat in a 350°F oven or toaster oven for about 10 minutes. The microwave works in a pinch in 15-second intervals, but the topping will soften.

Nutrition

Course Dessert

Cuisine American, Healthy

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