Vegan blueberry crumble with crisp almond topping is summer dessert at its simplest — bubbling berries with lemon and cinnamon under a crunchy cap that stays crunchy even on day two.
There’s nothing quite like a warm, bubbly fruit crumble to celebrate the season. This Vegan Blueberry Crumble is the ultimate comfort dessert, pairing a jammy, sweet-tart blueberry filling with a ridiculously crisp and nutty almond topping. The secret? We bake the topping separately at first to guarantee that perfect, crunchy texture—no sogginess here! It’s naturally gluten-free, dairy-free, and so easy to whip up. Get ready to find your new favorite dessert!
Ingredients
• Blueberry Fruit Filling
• 6 cups / 900g (31.7 oz) fresh blueberries
• 4 teaspoons / 12g (0.42 oz) tapioca flour
• 1/3 cup / 50g palm sugar or coconut sugar
• 1 tablespoon / 15ml (0.5 fl oz) fresh lemon juice
• 1/2 teaspoon / 1.5g (0.05 oz) ground cinnamon
• Coconut oil for greasing the baking dish
• Crisp Almond Crumble
• 1 cup / 96g (3.39 oz) almond flour
• 1/2 cup / 75g (2.65 oz) palm sugar or coconut sugar
• 2 teaspoons / 10ml (0.3 fl oz) vanilla extract
• 1/8 teaspoon / 0.75g (0.03 oz) salt
• 6 tablespoons / 84g (2.96 oz) coconut oil, softened and cut into pieces
• 1/2 cup / 46g (1.62 oz) sliced almonds
Instructions
1. Prep Your Oven and Pans: Adjust oven racks to the lower-middle and upper-middle positions and preheat to 350°F / 175°C. Lightly grease an 8-inch square baking dish with coconut oil. For easy cleanup, place it on a foil-lined baking sheet. Line a second baking sheet with parchment paper for the crumble topping.
2. Mix the Filling: In a large bowl, gently combine all the filling : blueberries, tapioca flour, palm sugar, lemon juice, and cinnamon. Transfer this mixture to your prepared baking dish and cover it tightly with foil.
3. Make the Crumble Topping: In a food processor, pulse the almond flour, 1/2 cup (480 ml) palm sugar, vanilla, and salt until just combined (about 5 pulses). Add the softened coconut oil pieces and 1/4 cup (960 ml) of the sliced almonds. Process until the mixture forms large, crumbly clumps, about 30 seconds. Add the remaining 1/4 cup (960 ml) of almonds and pulse just twice more to incorporate.
4. First Bake (The Secret Step!): Spread the crumble mixture in an even layer on the parchment-lined baking sheet. Place the crumble on the lower-middle oven rack and the foil-covered fruit filling on the upper-middle rack. Bake for 15-20 minutes, until the topping is lightly golden and the fruit is warm and glistening at the edges.
5. Assemble the Crumble: Carefully remove both pans from the oven. Uncover the fruit, give it a gentle stir, and then sprinkle the pre-baked crumble topping evenly over it. Break up any large pieces as you go.
6. Final Bake and Serve: Place the assembled crumble back in the oven on the lower-middle rack. Bake for about 25 minutes, rotating the dish halfway through, until the topping is a deep golden brown and the fruit filling is bubbling vigorously around the edges. Let it cool for at least 10 minutes before serving warm.
Nutritional Information
• Serving Size: 1 serving (assuming 8 servings)
• Calories: 385 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 22g
• Saturated Fat: 12g
• Fiber: 7g
• Sugar: 28g
• Note: This is an estimate and may vary based on exact used.
Pro Tips
• for the Perfect Crumble
• Don’t over-process the topping. Pulse the food processor just until large clumps form. You want a variety of textures, not a uniform, sandy mixture.
• Frozen blueberries work beautifully. No need to thaw them first! You may just need to add 5-10 minutes to the final baking time.
• Make the topping ahead of time. The pre-baked crumble topping can be cooled and stored in an airtight container at room temperature for up to three days.
• Prep the filling in advance. The fruit filling can be assembled in the baking dish and kept at room temperature for up to four hours before you’re ready to bake.
FAQ
Q: Can I make this blueberry crumble nut-free
A: Yes, you can adapt this recipe to be nut-free. For the crumble topping, substitute the almond flour with an equal amount of oat flour (use certified gluten-free if needed) and replace the sliced almonds with rolled oats or sunflower seeds for a similar crunchy texture.
Q: Can I use other fruits besides blueberries in this crumble
A: Absolutely! This vegan crumble recipe is very versatile. Feel free to substitute the blueberries with an equal amount of other fruits like chopped apples, peaches, mixed berries, or cherries. Adjust the sugar based on the sweetness of your chosen fruit.
Q: What can I use instead of palm or coconut sugar
A: You can easily substitute the palm or coconut sugar with an equal amount of brown sugar or maple sugar. For a liquid sweetener like maple syrup, you may need to slightly reduce the coconut oil in the topping to maintain the right clumpy consistency.
Q: How should I store leftover vegan blueberry crumble
A: For best results, store any leftover crumble covered in the refrigerator for up to 4 days. To restore its crispy topping, reheat individual portions in the oven at 350°F / 175°C for 10-15 minutes or until warmed through and bubbly.
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Vegan Blueberry Crumble with Crisp Almond Topping
Ingredients
Method
- Prep Your Oven and Pans: Adjust oven racks to the lower-middle and upper-middle positions and preheat to 350°F / 175°C. Lightly grease an 8-inch square baking dish with coconut oil. For easy cleanup, place it on a foil-lined baking sheet.
- Line a second baking sheet with parchment paper for the crumble topping.
- Mix the Filling: In a large bowl, gently combine all the filling : blueberries, tapioca flour, palm sugar, lemon juice, and cinnamon.
- Transfer this mixture to your prepared baking dish and cover it tightly with foil.
- Make the Crumble Topping: In a food processor, pulse the almond flour, 1/2 cup (480 ml) palm sugar, vanilla, and salt until just combined (about 5 pulses).
- Add the softened coconut oil pieces and 1/4 cup (960 ml) of the sliced almonds. Process until the mixture forms large, crumbly clumps, about 30 seconds.
- Add the remaining 1/4 cup (960 ml) of almonds and pulse just twice more to incorporate.
- First Bake (The Secret Step!) : Spread the crumble mixture in an even layer on the parchment-lined baking sheet.
- Place the crumble on the lower-middle oven rack and the foil-covered fruit filling on the upper-middle rack.
- Bake for 15-20 minutes, until the topping is lightly golden and the fruit is warm and glistening at the edges.
- Assemble the Crumble: Carefully remove both pans from the oven. Uncover the fruit, give it a gentle stir, and then sprinkle the pre-baked crumble topping evenly over it. Break up any large pieces as you go.
- Final Bake and Serve: Place the assembled crumble back in the oven on the lower-middle rack.
- Bake for about 25 minutes, rotating the dish halfway through, until the topping is a deep golden brown and the fruit filling is bubbling vigorously around the edges.
- Let it cool for at least 10 minutes before serving warm.
- Don't over-process the topping. Pulse the food processor just until large clumps form. You want a variety of textures, not a uniform, sandy mixture.
