When I first saw this recipe, I did exactly what you guys all just did- I screamed with Joy (pun intended, you’ll see what I mean in a second). These berry crumbles are not only delicious, but can be indulged in guilt free because, they have no added granulated sugar, butter, eggs or dairy-making them completely vegan. These are also free from artificial vegan substitutes, making them without a doubt, my new favorite dessert.
I adapted this recipe from one of my favorite baking blogs, Joy The Baker (get it?). While she chose to use a combination of peaches and berries, I opted to skip on the peaches, and use 3 of my favorite berries instead: raspberries, blueberries and blackberries. And, while she used regular all-purpose flour, I used a mixture of regular and whole wheat flour, to add yet another health factor to this wonderful berry dessert.
As you can see, I made some changes to the original recipe, and that is why I love this dessert- you can adapt it to any taste or diet. If your not a vegan, why not throw some butter in the topping, just for fun. Or, if maple syrup isn’t your thing, use any other sweetener- just be sure to taste test the amount because different syrups and sugar substitutes have different strengths- you don’t want to go overboard.
This would be the perfect dessert for fourth of July (anyone else missing summer?) and since they are made in little ramekins instead of one large pan, they are great to bring with you on the go. And, you can even eat them for breakfast… or lunch… or dinner- don’t worry, I don’t judge 🙂
Vegan Berry Crumble
For the berries:
- 3 1/2 cups of berries (I used equal parts of blueberries, blackberries and raspberries)- about 6 containers.
- 2 tablespoons of whole wheat flour (or regular if thats what you prefer)
- 1/2 teaspoon of cinnamon (I added more because cinnamon is the best)
- a little bit of nutmeg
- 1/4 cup of maple syrup
- Pre-heat the oven to 350 degrees
- Rinse all of the berries under some cold water.
- Place them in a large mixing bowl.
- Combine the berries with the flour, cinnamon, nutmeg and syrup and fold together using a plastic spatula.
- Place aside while you make the topping…
For the topping:
- 1 and 1/2 cup of oats (you can even use gluten free oats)
- 1/3 cup of whole wheat flour
- 1 teaspoon of cinnamon
- pinch of nutmeg
- 2 tablespoons of canola oil
- 1 tablespoon of maple syrup (or more if you have a sweet tooth)
- 1 teaspoon of vanilla
- 1 tablespoon of water
- Place all the ingredients listed above into a separate large mixing bowl and combine using a fork
- Take 3/4 of a cup of the topping mixture and fold it into the berry mixture from before
- Take 6 ramekins (or one 9 inch pan) and start scooping the berry mixture into them, making sure to fill it to the top.
- Spoon the topping mixture onto each ramekin, pressing it down with the back of the spoon
- Place the ramekins on a baking sheet and bake in the oven for 30-35 minutes, or until the top is golden brown and the berries are bubbling.
- Eat either cold or warm, with whip cream or without, whatever you would like 🙂