Healthy Mixed Berry Crumble

This healthy mixed berry crumble layers juicy berries with fresh orange zest under a buttery oat streusel. The orange is my secret. It makes the berries taste brighter. Serve warm with ice cream for an easy, gluten-free, vegan dessert with only 10 minutes of prep.

5 from 11 votes

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Prep Time 10

Cook Time 40

Total Time 50

Serving servings

Ingredients

Mixed Berry Filling:

5 cups mixed berries, frozen or fresh (I use 2 cups quartered strawberries, 1 cup blueberries, 1 cup blackberries, 1 cup 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 the oven. Heat to 375°F (190°C) and grease a baking dish, pie dish, or 10-inch skillet.
Zest the orange. Zest it first, then set the zest aside.
Make the filling. In a large bowl, toss the berries with the orange juice, coconut sugar, starch, and orange zest. Pour into the greased pan.
Mix the topping. In a separate bowl, combine the oats, oat flour, chopped nuts, coconut sugar, and salt. Add the maple syrup, melted coconut oil, and vanilla. Mix with your hands until it clumps and looks like wet sand.
Assemble. Sprinkle the topping evenly over the berries.
Bake. Bake for 32 to 42 minutes, until the topping is golden and the berries are bubbly. I bake mine about 40 minutes.
Cool and serve. Let cool 10 to 15 minutes before serving. I love it with vanilla ice cream.

Notes

Fresh or frozen berries: Both work in this recipe. If using frozen, add them straight from the bowl without thawing to keep the filling from getting watery. You may need to add a few extra minutes to the bake time.

Make ahead: Assemble the crumble up to 24 hours in advance. Prepare it through the topping step, but do not bake. Cover tightly and refrigerate, then let it come to room temperature and bake as directed when ready to serve.

Storing: Berry crumble is best within a few hours of baking, while the topping is still crisp. Store leftovers in a sealed container in the fridge for up to 3 days, or cover the baking dish with foil.

Reheating: Reheat in a 350°F oven for 10 to 15 minutes until warm and the topping crisps back up. For a single serving, microwave for 45 to 60 seconds in 15-second intervals so the berries don't overheat.

Freezing: I don't recommend freezing this crumble. It's best fresh, since freezing leaves the berries watery and the topping soft once thawed.

Berries: Use any mix of strawberries, blueberries, blackberries, and raspberries, or swap in cherries.

Coconut sugar: Substitute brown sugar, granulated sugar, or honey.Oat flour: Use store-bought or homemade, or substitute almond flour.

Nutrition

Course Dessert

Cuisine American, Healthy

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