Fruit crumble is an excellent dessert option. It’s healthier than cakes, cookies, and pies, it’s a great way to make use of any leftover fruit you have in the house, and most importantly, it’s easy and quick to make! Because its main ingredients are fruits and oats, it’s also very easy to make fruit crumble both vegan and gluten free.
With autumn fast approaching, there’s nothing like a warm apple dessert – this easy vegan recipe for fruit crumble is sure to please even your pickiest eaters with its hints of delicious maple and spice. And best of all, it’s ready to eat in just 30 minutes!
Recommended Reading: Get started with baking by reading our Ultimate Guide to the Best Baking Equipment for Beginners!
Vegan Fruit Crumble
- 4 Apples (a mixture of types: Granny Smith, Gala, Red Delicious, etc.)
- ¾ Cup Blueberries
- 5-10 Strawberries
- 2-3 Tbsp Brown Sugar
- 1 Tbsp Cinnamon
- 1 Tsp Ground Cloves
- 1Tbsp Maple Syrup
- 1 Cup Oats (certified gluten-free)
- 1 Cup Flour (for gluten-free, use your preferred flour: rice, coconut, corn, etc.)
- ½ Cup Brown Sugar
- ½ Melted Vegan Margarine
- 2 Tsp Cinnamon
- Wash all fruit thoroughly and cut apples and strawberries into slices (peeling apples is optional).
- In a large bowl, mix the fruit with the brown sugar, cinnamon, cloves, and maple syrup until evenly coated.
- In a separate bowl, combine the oats, flower, sugar, and cinnamon.
- Melt the margarine and pour over the dry mixture, using your hands to blend until the mixture is evenly moist and holds together when pressed.
- Pour the fruit mixture into a square or rectangular baking pan, making the top as level as possible.
- Spread the topping over the fruit, pressing lightly until all of the fruit is covered evenly with the crumble mixture.
- Bake at 400 F (approx. 200 C) for 20 minutes, then lower to 350 F (180 C) for 10 minutes.
Serve warm on its own, or with a scoop of vegan ice cream. Enjoy!
- This recipe is called ‘fruit’ crumble for a reason – you can add just about any type of fruit you would like! Try using nectarines or peaches, mango, or rhubarb instead of (or along with) any of the fruit in the above recipe. If you are using a fruit that is naturally more sour than apples, blueberries, or strawberries, simply increase the amount of delicious brown sugar you use to coat the chopped fruit prior to baking.
If you have time, allow your fruit crumble to bake longer at a lower temperature – this lets the flavours of the variety of fruits mingle and intensify, and will result in a richer overall flavour.
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