Berry Crumble
on Nov 09, 2021, Updated Dec 06, 2024
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Okay, let’s talk about this 🍓🫐 Berry Crumble for a sec, because honestly, it is perfection. Sweet, tangy berries under a golden, crunchy oat topping? It’s basically doing the most, while still staying humble. The best part is that it’s fancy enough to impress guests but low-maintenance enough that you can throw it together on a weeknight. If you can toss some berries in a dish and mash oats together, you got this handled. Bonus points for the fact that it’s actually wholesome, so you can enjoy seconds (or thirds) with zero guilt. Serve it warm with 🍨 ice cream, or eat it directly from the baking dish when no one’s looking. This is a judgment-free dessert zone, after all!
Why You’ll Love This Berry Crumble
This Berry Crumble is the dessert you never knew you needed in your life. It’s so effortless, but looks and tastes sensational. You can really feel good about the ingredients, too. Simple and natural, nothing processed here at all, so the dessert is fresh and light, with just the right amount of sweetness. This is a dessert that’s simple enough to enjoy on a whim on a weeknight, but ✨ special enough that you will seriously wow your guests. Plus it’s ridiculously easy to make, and will make your house smell absolutely heavenly!
How to Prepare
🫐 Wash your berries (cut up your strawberries if using) and add them to a 9 x 13 baking dish.
👩🍳 Sprinkle with flour and cinnamon and then mix.
🍁 In a separate bowl mix your rolled oats with the maple syrup, salt, and almond flour.
🥄 Top the berries with the oat mixture, pressing down with the back of the spoon so that it’s compact and all covered.
🔥 Brush on your oil of choice and bake in a preheated 350°F (177C) oven for 45 to 50 minutes until golden. If your oats are still pale, put the oven on broil for the last 1 to 2 minutes but make sure you keep an eye on it.
🍨 Serve on its own, with a plant-based ice cream, yogurt, froyo, or anything you like. Enjoy!
Nonna’s Tip 🍓
You can assemble the crisp without baking, cover it tightly, and refrigerate for up to 24 hours. Then pop it in the oven when you’re ready to serve.
Variations and Substitutions for Berry Crumble
- You can use any berries of choice I used cut-up 🍓 strawberries and blueberries, but a mix is wonderful as well.
- You can really use any flour in this berry crumble: oat flour, 🥥 coconut flour, regular all-purpose flour, or gluten-free flour will all work.
- You could add chopped almonds, pecans, or sunflower seeds to the oat mixture for extra crunch.
- You can use any size dish you have for this Berry Crumble recipe. Just make sure that the berries and topping are evenly distributed, and adjust the baking time accordingly. These would also be so pretty baked in individual ramekins!
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How to Serve this Berry Crumble for Entertaining
This Berry Crumble is simple, easy to come together, but is so delicious you’ll want to share it with your friends. It may be humble, but you can really dress it up to impress your guests. If making it in a 9×13 dish as in the original recipe, when you’re ready to serve, scoop each portion onto a pretty plate and top with a scoop of 🍨 ice cream, a drizzle of caramel sauce, and a sprig of fresh 🌿 mint. You could also make this recipe in individual ramekins, and then serve with a dollop of whipped cream, and a few fresh berries on top.
Best Served With
- Serve this Berry Crumble warm out of the oven with a scoop of ice cream, vegan ice cream, or my Cottage Cheese Ice Cream and a drizzle of caramel.
- Serve this cold for breakfast with a scoop of yogurt or cottage cheese on top and some fresh 🫐 berries.
Common Questions
Yes, you certainly can use frozen berries, but I find that they are more watery than fresh. If that bothers you, you can add a bit more flour to the berries (or even a teaspoon or two of cornstarch). You could also thaw them completely, drain and then continue the recipe as directed.
You can really use any flour in this berry crumble: oat flour, regular all-purpose flour, or gluten-free flour will all work.
You can assemble the crisp without baking, cover it tightly, and refrigerate for up to 24 hours. Then pop it in the oven when you’re ready to serve.
Every oven is different, so if your topping is getting too dark, too quickly, place a piece of aluminum foil on top until baked.
For extra color, turn the oven on to broil for just a minute or two. Watch closely!
You can use any size dish you have for this Berry Crumble recipe. Just make sure that the berries and topping are evenly distributed, and adjust the baking time accordingly.
Berry Crumble
Equipment
Ingredients
- 3.5 cups fresh berries, any varieties such as strawberries, blueberries, blackberries and raspberries
- ⅓ cup maple syrup
- 1 tablespoon almond flour
- ½ teaspoon cinnamon
- pinch salt
- 2 cups rolled oats
- ½ cup almond flour
- 1 ½ tablespoons avocado oil
Instructions
- Wash your berries, cut up your strawberries, and add them to a 9 x 13 baking dish. You can use any dish you have on hand, just make sure you have enough berries to cover the bottom of the dish.
- Sprinkle your flour on top and mix and sprinkle in your cinnamon.
- In a separate bowl mix your rolled oats with the maple syrup, salt and almond flour.
- With a spoon top the berries with the oat mixture, pressing down with a back of a spoon so that they are compact and all covered.
- Brush on your oil of choice and bake in a preheated to 350°F (177C) oven for 45 to 50 minutes until golden. If you're oats are still pale, you can put the oven on broil for the last 1 to 2 minutes but make sure you keep an eye on it.
- Serve on its own, with a plant-based ice cream, yogurt, froyo, or anything you like. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
