Ready for a piece of vegan berry crumble? This flavorful fruit crisp recipe is totally plant based and ready in less than an hour!
Love berries? You won’t be able to get enough of this vegan berry crumble. It’s a great way to use berries while they’re in season during the summer months.
The berries are combined with lemon juice and ginger, topped with a plant-based crumble mix, and baked to perfection.
I love making a batch of this recipe and then keeping it in the fridge to enjoy all week long. It’s perfect for breakfast or as a healthy-ish dessert. It can be prepped ahead and enjoyed as a breakfast treat or dessert all week long.
Ready to learn how to make your new favorite vegan berry crumble? Let’s do it!
Berries are the star of this vegan berry crumble recipe, but you’ll need a few other staples to make it. Here’s an overview of what you’ll need:
Margarine: I used vegan margarine to keep the recipe vegan.
Berries: Use any berries that you like—fresh or frozen. This recipe includes a combo of strawberries, blackberries, blueberries, raspberries, and gooseberries. If you use frozen berries, you’ll want to defrost them prior to making the recipe.
Lemon zest, lemon juice, and ginger: Don’t forget these ingredients! The lemon zest and juice add brightness to the dish, and ginger adds extra flavor.
Topping ingredients: In addition to the margarine, you’ll need all-purpose flour, granulated and dark brown sugar, baking powder, and kosher salt to make the crumbly, toasty topping. Make sure to choose a vegan sugar or beet sugar.
To make a vegan berry crumble, start by preheating your oven to 400° Fahrenheit. Coat a 9×13-inch baking dish with margarine, and set aside.
Make the fruit mixture. Gently toss the berries with lemon zest and juice, corn starch, ginger,
and granulated sugar.
Stir to combine.
Make the topping. In a medium mixing bowl, whisk the flour, brown sugar, baking powder, and salt.
Add the margarine.
Using a pastry cutter or your fingers, work the margarine into the dry ingredients until heavy crumbs form.
Place the fruit mixture into the greased baking dish.
Then spread the topping over the berry mixture.
Bake the vegan berry crumble. Place the dish into the oven and bake for 35-50 minutes, until the topping is firm to the tough and the berry juices are bubbling at the dish’s edges.
Allow the finished product to cool slightly before serving. Enjoy!
You can thicken fruit for the vegan berry crumble by adding cornstarch. In this vegan berry crumble recipe, the corn starch is mixed with the berries. When it’s heated in the oven, it boils. Then when it cools, it results in a thicker crumble.
To make your crumble crunchy, you will first want to make sure that you mix the ingredients well enough. It is also important to measure ingredients precisely, as the margarine and flour need to be added in the correct ratio.
You can also add oats to the crumble to make it more crunchy.
If you prep vegan berry crumble ahead of time, or if you have leftovers, place it in an airtight container. Store it in the refrigerator and enjoy within 4-5 days.
You could store the crumble in individual servings in the freezer for 1-2 weeks, but the crumble will lose some of its crunch.
You can use frozen berries in this recipe—this is a good idea for when fresh berries are out of season. If you’d like to use frozen berries, make sure to defrost them before cooking with them. Note that this recipe was tested with fresh berries only.
This vegan berry crumble is made with nutritious, high-fiber berries. However, it is high in sugar from the topping.
For this reason, it is a good idea to eat it in moderation and control the portion size that you eat, especially if you’re watching your sugar intake. Here’s how the nutrition info stacks up, including the Daily Values (DV):
- Calories: 260
- Fat: 8 g (10% DV)
- Saturated fat: 1.5 g (8% DV)
- Protein: 2 g (4% DV)
- Carbs: 48 g (17% DV)
- Sugar: 28 g
- Fiber: 6 g (21% DV)
- Cholesterol: 0 g (0% DV)
- Sodium: 150 mg (7% DV)
If you love fruit-filled recipes as much as I do, here are some more to add to your menu in addition to this vegan berry crumble:
This vegan berry crumble is super flavorful and easy to make. Between the naturally sweet berries and the crunchy topping, this recipe makes a perfect dessert or breakfast treat.
You could even enjoy it as an indulgent breakfast! Add a scoop or two of nut butter or Greek yogurt for extra protein, and you have yourself a balanced meal.
Vegan Berry Crumble
- 1 stick vegan margarine, divided
- 4 cups strawberries, halved
- 2½ cups blackberries
- 2 cups blueberries
- 1½ cups raspberries
- 1 cup gooseberries (or berry of choice)
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 3 tbsp cornstarch
- 1 tsp ground ginger
- ½ cup vegan granulated sugar (or beet sugar)
- 1 cup all-purpose flour (gluten free, if necessary)
- ½ cup dark brown sugar
- 1 tsp baking powder
- ¼ tsp kosher salt
- Preheat oven to 400° Fahrenheit. Coat a 9×13-inch baking dish with margarine; set aside.
- In a large mixing bowl, gently toss berries with lemon zest, lemon juice, cornstarch, ginger, and granulated sugar. Transfer fruit mixture into baking dish.
- In a medium mixing bowl, whisk flour, brown sugar, baking powder, and salt. Slice margarine into several large pieces, and add to dry ingredients. Using a pastry cutter or your fingers, work margarine into dry ingredients until heavy crumbs form. Spread the topping over the berry mixture.
- Bake for 35-40 minutes, until the topping is firm to the touch and the berry juices are bubbling at the dish’s edges. Cool slightly before serving.
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