Fuss-free, Gluten-free, Vegan Blueberry Crumble
This humble blueberry apple crumble is cozy, comforting, fruity, and sweet, with a naturally gluten-free crisp oat streusel topping. Whether you’re looking for a last-minute weeknight dessert, potluck/dinner party offering, or even breakfast, this vegan crumble ticks all the boxes! Even better, it contains just 10 ingredients, including fresh or frozen fruit (to enjoy it year-round), most of which are likely in your kitchen right now! Even better, it’s super adaptable, too. Not only is this healthy blueberry crumble recipe naturally gluten-free and vegan, but you can make it refined sugar-free, and oil-free (like my plum and apple crumble). Alternatively, you can add or substitute several ingredients (keep reading for all my favorite recommendations!). In fact, this vegan crumble recipe is healthy enough to enjoy as a dessert or even for breakfast! Best of all, like most crumble/crisp recipes, this blueberry apple crumble is fuss-free and requires minimal prep. Just mix the filling, combine the topping, assemble, and bake! Looking for more vegan blueberry desserts to try? You might enjoy blueberry galette, blueberry cream pie, raw vegan blueberry cheesecake, or this banana blueberry bread!
The Ingredients
The apple berry filling:
Apples: Use your favorite baking apples. i.e., Honeycrisp, Gala, Braeburn, Granny smith. Depending on whether you use sweet or tart apples, you may need to adjust the amount of added sugar. Blueberries: You can use fresh or frozen blueberries to enjoy this vegan blueberry crumble year-round! Sugar: I recommend using coconut sugar or brown sugar for a slightly caramel-y flavor. Alternatively, use the granulated or liquid sweetener of your choice. Cornstarch: Will help thicken the jammy sauce in the blueberry apple crumble. Other starches like arrowroot will also work. You may need a little extra if using frozen berries, as they’ll release more juice. Vanilla extract: Use natural vanilla for the best flavor. Lemon juice: To balance the sweetness with the fruit and sugar and add depth. Cinnamon: Just a pinch really enhances the apple and blueberry flavors.
The Streusel/ Crumble topping: This gluten-free blueberry crumble topping requires just 6 ingredients, including:
Oat flour: Use gluten-free certified oats if necessary. To make your own oat flour, process them in a blender or coffee/spice grinder into a fine powder. For more texture, leave some whole. Almond flour: Use blanched almond flour or almond meal. However, any finely ground nuts or seeds (like sunflower seeds) will work. Sugar: Refer to the sugar notes above (for the filling). Avoid liquid sweeteners for this, though. Starch: I recommend using tapioca flour or arrowroot flour for the best results. Coconut oil: Use either room temperature coconut oil OR vegan, softened, unsalted butter. Vanilla extract: Use natural vanilla.
Optional Add-ins and Recipe Variations
Whether you want to add that little something special to the filling or a dash of extra flavor or crunch to the vegan crumble topping, here are my top suggestions to adapt this recipe.
Salt: A small pinch of salt added to the streusel topping will enhance the flavors. Nuts: You can add crushed nuts to the filling or streusel topping. Pecans, walnuts, or almonds work particularly well. Dried fruit: Raisins, sultanas, and dried cranberries would all add extra sweetness and texture. Citrus zest: Add a small amount (1/2-1 teaspoon) of orange or lemon zest to the apple berry filling. Cardamom: Add a tiny pinch of cardamom to the healthy blueberry crumble filling or topping. Ginger: A small amount of fresh or powdered ginger would pair well with the blueberry apple filling. Shredded coconut: Add to the streusel topping for extra flavor and texture. Lavender: Perhaps surprising, but a pinch of culinary-grade dried lavender will help infuse the blueberry apple crumble with a delicate flavor. Chocolate chips: A sprinkle of vegan chocolate chips over the vegan berry crumble before baking makes for a more decadent dessert. Oat-free streusel topping: Refer to this apple crisp recipe for an alternative, oat-free vegan crumble topping to turn this into a blueberry crisp. Other fruit: Depending on the time of year, you can swap the apples for other fruits in this easy blueberry crumble, like apricots, plums, rhubarb, or peaches.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Blueberry Apple Crumble?
To prepare the blueberry apple crumble filling
First, preheat the oven to 360 °F (180 °C). Then wash and chop the apples into thin slices and add to a large bowl with the blueberries.
Add the granulated sweetener, cornstarch, vanilla extract, lemon juice, and cinnamon. Stir to combine.
Then, transfer the apple blueberry mixture to a baking dish (I used 6×9 inches/15×23 cm this time, but I recommend a larger pan like 8×8/20×20 cm).
To prepare the Streusel topping
Add all the dry ingredients to a medium bowl and stir to combine.
Then add the coconut oil and vanilla and mix with your hands into a crumbly consistency.
If you find it a little too dry, add a little more water or oil (1 tsp at a time).
Assemble and bake the blueberry apple crumble
Sprinkle the streusel crumbs over the fruit mixture. Then bake the blueberry crumble for about 30 minutes, or until the top is slightly golden brown and the filling is bubbling. Enjoy warm!
How to Serve?
You can enjoy this vegan blueberry crumble warm, at room temperature, or chilled either alone or with:
A scoop of vanilla ice-cream Drizzled with vegan custard Topped with some whipped coconut cream Drizzled with vegan caramel sauce A dollop of yogurt
How to Store?
Make ahead: You could prepare the apple berry filling and vegan crumble topping (separately) up to a day in advance and store them in the fridge. When you’re ready to bake, assemble the apple berry crumble and bake as usual, adding an extra couple of minutes, if needed. You can also prepare a double batch of the crumb topping and save half in an airtight container/bag in the freezer (for between 2-3 months) for the next time you want a crumble. Then, you can bake it straight from frozen! Store: Allow to cool and then store the blueberry crumble, covered, in the refrigerator for 4-5 days. Freeze: Allow to cool, then freeze, wrapped tightly or in individual portions in airtight containers, for up to 3 months. Allow the vegan crumble to thaw at room temperature before reheating. Reheat: You can reheat the entire crumble in the oven for 10-15 minutes, or until heated through. Alternatively, individual portions can be reheated in a microwave.
Do I need to peel the apples?
You can leave the apples unpeeled or peel them. After cooking, I find the peels meld well into the dish and add extra fiber and nutrients, so I leave them unpeeled.
Can I make this recipe oil-free?
I haven’t tried. However, you could experiment with substituting the coconut oil for 4-5 tbsp of melted nut/seed butter (e.g., cashew butter, coconut butter, almond butter, sunflower seed butter).
What are the best apples for crumble?
This depends entirely on the texture and sweetness level you’d prefer. Use Honeycrisp, Gala, Jonagold, or Golden delicious apples for sweeter apples. For a tart option, Braeburn and Granny Smith are best. Naturally soft apples will break down more within the apple berry crumble rather than holding their shape.
Can I make the healthy blueberry crumble sugar-free?
You may be able to experiment with sugar alternatives like Erythritol. However, the sugar is used to help tenderize the fruit, provide the correct crumble texture, and for flavor, so it may not work well. For example, brown sugar can make for a slightly softer, caramel-y flavor topping and filling. Demerara will be chewiest and crisp on top. Not all brown sugar is vegan, as it can be processed using bone char. So it’s best to double-check. Meanwhile, regular white sugar is more like a shortbread texture with a tender fruity filling.
Recipe Notes and Top Tips
Use a food processor: For hands-off streusel prep, add all the ingredients to a food processor to mix the crumble topping. However, this usually makes it finer and not as chunky/crumbly. Use fresh or frozen berries: The latter will fall apart more and yield a juicier filling (use more starch if preferred). But both work wonderfully (no need to defrost first). For a chunkier, crisper, crumble topping: Chill the prepared topping in the freezer for 15 minutes before sprinkling it over the oaty vegan crumble topping.
More Fruity Vegan Dessert Recipes
Raspberry cheesecake oatmeal crumble bars Apple crisp without oats Vegan blueberry muffins Raspberry thumbprint cookies Vegan apple pie with streusel topping Strawberry oatmeal bars
If you try this easy vegan blueberry crumble recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
