Easy Vegan Blackberry And Blueberry Crumble Recipes

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VEGAN BLACKBERRY CRUMBLE



Vegan Blackberry Crumble image

The best vegan blackberry crumble made with sweet, juicy blackberries and a simple but delicious oat crumble. Enjoy during the late summer and early fall when fresh blackberries are in season and at their sweetest!

Provided by Deryn Macey

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 11

4 cups fresh blackberries (300 g)
1.5 tbsp cornstarch (15 g)
1 tbsp maple syrup (15 g)
1 tsp vanilla, optional (5 mL)
1 tbsp lemon zest
2 tbsp fresh lemon juice (30 mL)
1 cup rolled oats (100 g)
1/2 cup whole wheat flour (60 g)
¼ tsp salt
2 tbsp maple syrup (45 g)
1/4 cup coconut oil, melted (60 ml)

Steps:

  • Preheat oven to 350 F.
  • In a medium bowl mix together blueberries, cornstarch, maple syrup, vanilla, lemon zest and lemon juice. Pour the filling into a 8 x 8 inch baking dish.
  • In a separate bowl use a fork to mix together the oats, flour, salt, maple syrup and coconut oil to form a crumbly topping.
  • Evenly distribute the crumble topping over the blackberries and place in the oven for 15-20 minutes until the topping is golden brown.

Nutrition Facts : ServingSize 1/6 of recipe, Calories 257 calories, Sodium 3 mg, Fat 11 g, Carbohydrate 37 g, Fiber 4 g, Protein 4 g

VEGAN BLUEBERRY CRUMBLE



Vegan Blueberry Crumble image

A quick and easy blueberry crumble that tastes like you spent more time than you did. (Read the recipe for easier to find substitutes if you don't have the ingredients listed.)

Provided by vecca

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups frozen blueberries
2 teaspoons vanilla extract
2 tablespoons agave nectar
2 tablespoons tapioca flour
1/4 cup soymilk
1 cup rolled oats
1/2 cup flour
1 tablespoon cinnamon
1/2 teaspoon salt
1/2 cup safflower oil
1/3 cup golden syrup
3 tablespoons vegan margarine

Steps:

  • Preheat oven to 175 degrees Celsius / 350 degrees Fahrenheit.
  • In an 8" x 8" pan, mix the blueberries, vanilla and agave nectar. (You can substitute 3 - 4 tablespoons of raw sugar for the agave nectar).
  • Whisk the tapioca flour into the soymilk until dissolved and pour over blueberries.
  • In a small bowl, combine the oats, flour, cinnamon and salt. Mix in the oil and the golden syrup. (If you don't have safflower oil, canola will do. You can substitute brown sugar for the golden syrup).
  • Spread the crumble topping over the blueberries and top with dots of the margarine on top.
  • Bake uncovered for 40 minutes or until golden brown on top.

Nutrition Facts : Calories 409.4, Fat 19.5, SaturatedFat 1.3, Sodium 213.5, Carbohydrate 58.4, Fiber 4.9, Sugar 28.2, Protein 4.2

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