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Rachel White

Vegan Spring Recipes Berry Crumble

Vegan Spring Recipes Berry Crumble combines juicy berries with a golden crunchy topping. It bakes into a warm, comforting dessert perfect for spring gatherings or easy weeknight treats.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Berry Filling
  • 6 cups mixed berries fresh or frozen
  • 1 3 cup sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
Crumble Topping
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1 2 cup brown sugar
  • 1 2 cup vegan butter cold cubed
  • 1 4 tsp salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Freezer
  • Scoop
  • Tray
  • Measuring Cups
  • Baking Dish

Method
 

  1. Heat oven to 375F. Toss berries with sugar, cornstarch, and lemon juice until glossy.
  2. Spread filling in a greased baking dish. Keep an even layer for steady bubbling.
  3. Mix oats, flour, sugar, and salt. Rub in cold vegan butter until chunky crumbs form.
  4. Scatter topping over berries. Leave some gaps so juices can peek through dramatically.
  5. Bake until topping turns golden and fruit bubbles thickly at the edges. Cool briefly before serving.

Notes

For softer topping, add extra butter; for crispier texture, bake longer and cool uncovered. Freeze unbaked crumble tightly wrapped up to 2 months. Handle gently after baking because filling stays molten. Swap berries, add peach, apple, or spices for flavor customization. Store covered in the refrigerator up to 4 days.