It’s hard to find a more perfect spring treat than this Healthy Mixed Berry Crumble. Fresh, juicy berries and a crisp crumble made of oats, almond flour, crunchy almond pieces, maple syrup and coconut oil on top. All wholesome ingredients, vegan friendly, and gluten free...it’s healthy aaand scrumptious. Serve it up while it’s still warm with some vanilla ice cream for an incredible brunch treat or dessert for Mother’s Day!

Nothing screams spring quite like a bunch of fresh berries. I love using seasonal produce in my recipes, and I knew I had to create a berry-centric dessert! And who doesn’t love a good crumble? Berries are so good for you. They’re a great source of vitamins, fiber, and antioxidants. They’re low in sugar, yet they still add an incredible amount of flavor and sweetness to this dessert. What’s not to love?

Just a little monk fruit sweetener is used to add a tiny bit more sweetness to the berry filling, without adding any extra sugar. The arrowroot helps to coagulate the juices bursting from the berries during the baking, creating a slightly more solid berry base once cooled. It’s a crumbly mess still, but not an absolutely unmanageable mess.

What I love about the crumble part of this crumble recipe, is how crisp it gets when baked. It’s the perfect crunchy top layer to add some texture to the soft, cooked berries. The maple syrup sweetens the topping and together with the coconut oil, moistens and holds the oats, almond flour, and almonds together, forming that idyllic crumbly cobbler topping.

A little bit of coconut sugar is sprinkled on top, and I’m telling you, it’s the perfect finishing touch. It kind of crystalizes the top to make it extra crisp, and adds just a touch more sweetness in the best way. It’s definitely not necessary...but I would not skip it.

This crumble can really be served as either a sweet dish for brunch (you could swap some yogurt for the ice cream if that’s not how you roll in the AM) or as dessert. If dessert is the vibe, I would highly recommend including a scoop or two of vanilla ice cream (dairy free if you’re 100% plant based). The warm crumble gets the ice cream sooo soft and melty, and it all blends together in a delicious mess on your plate. It’s a dream.

If you do give this Healthy Mixed Berry Crumble a try, be sure to comment below and/or tag me on Instagram and let me know how you like it! I really love to hear your thoughts.

Thanks for stopping by!
Take Care xx
Slim

Healthy Mixed Berry Crumble (Vegan + Gluten Free)

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55minutes
Serves: 8

Ingredients

For the berry filling:

1 cup fresh strawberries, quartered
6oz fresh blueberries, rinsed
6oz fresh raspberries, rinsed
1 tsp vanilla
2 tbsp monk fruit sweetener (I use Lakanto)
1 tbsp arrowroot flour

For the crumble top:

1 cup rolled oats
½ cup almond flour
¼ cup chopped raw almonds (or your preferred nut)
1 tsp vanilla
⅓ cup maple syrup
⅓ cup coconut oil, melted
1 tsp cinnamon
1-2 tsp coconut sugar

Instructions

Preheat the oven to 350°F and grease a baking dish (any shape but should be able to hold about 1qt capacity) with coconut oil. Set aside.
In a large bowl, add the strawberries, blueberries, raspberries, 1 tsp vanilla, monk fruit, and arrowroot. Toss together until all the berries are evenly coated. Pour the berry mixture into the prepped baking dish.
Add the rolled oats, almond flour, chopped nuts, 1 tsp vanilla, maple syrup, coconut oil, and cinnamon to a bowl. Mix until well combined and oats and almond flour are moistened. Pour the topping on top of the berry mixture and distribute evenly.
Sprinkle the coconut sugar on top and then bake for 40-45 minutes, or until the berries are bubbling and the top is a nice golden brown.
Let cool for 10-15 minutes before serving. Serve warm with some ice cream or store in the fridge.