I’ve been creating gluten free, dairy free and nut free recipes for years and this one is hands down one of my favorites! I am celiac, lactose intolerant and allergic to almonds. In the begining, it was so hard to find recipes that cater to more than one food allergy or restriction. After that, making sure every single one of my recipes cater to people with multiple dietary restrictions and/or food allergies was so important to me!
If you love gluten free apple crisp recipes you’re going to love this easy one-pan vegan berry crumble! This recipe is packed with wholesome ingredients. This blueberry cobbler recipe makes for a delicious one-pan treat when your sweet tooth is calling, just like my gluten free apple crumble!
This is an easy dessert recipe that the whole family will enjoy! It will be the new go-to desserts they ask for! The short baking time and straightforward steps make it ideal for a perfect summer dessert, a busy weeknight treat or even last-minute holiday gatherings.
The best part is that this Easy Vegan Berry Crumble is gluten free, vegan, dairy free and nut free!
WHY YOU’LL LOVE THIS RECIPE
- Without a doubt, this vegan berry crumble recipe is the easiest desserts you’ll ever make!
- The warm and sweet blueberries are topped with maple syrup, cinnamon and gluten free granola.
- This sweet treat is cozy, tasty and perfect for Fall!
- This vegan berry crumble is an easy, gluten free twist on the classic apple crisp recipe.
- It has no butter and no oil, so it’s a super easy recipe!
- Less washing: Saves time by using only one pan throughout the process.
- Short baking time: This special treat comes together in under 40 minutes, ideal for busy schedules.
- Minimal inactive time: No need for extensive chilling or pre-cooking steps.
- Easily scalable: Adjust the recipe size to fit your needs, feeding a crowd or a small family.
- This vegan berry cobbler is perfect for berry season!
INGREDIENTS & SUBSTITUTIONS
fresh blueberries: The juicy blueberries are the star of the dish. You can use ripe blueberries, fresh blueberries, wild blueberries or frozen blueberries. You can also sub any fresh fruit filling like apples, peaches or pears.
Raspberries: tart berries. You can use ripe raspberries, fresh raspberries, wild raspberries or frozen berries. Fresh blackberries will work too! Any flavorful berries will work too!
Lemon juice: Adds a bit of tartness and brightens the flavors. Substitute with lime juice or a pinch of citric acid.
Cornstarch: Thickens the delicious blueberry cobbler filling as it bakes. Substitute with arrowroot starch, arrowroot powder, almond flour, oat flour, gluten-free flour blend or tapioca starch in equal amounts. Add sunflower seeds for more crunch.
Sugar-free maple syrup: Sweetens the dish without added cane sugar. Another great option is maple syrup (I like the options from trade joes!), honey, or another liquid sweetener like agave nectar. Use coconut sugar or vanilla extract if you do not have a liquid sweetener.
Granola: Adds a crunchy texture and some sweetness to the cobbler topping. Substitute with certified gluten-free oats, old fashioned oats, chopped nuts, or even crumbled cookies. You can also use a gluten free biscuit mix for a biscuit topping.
Cinnamon (or pumpkin spice mix): Warms up the flavor of the vegan blueberry crisp. Substitute with nutmeg, cloves, or a pinch of allspice.
TASTE & TEXTURE
The combination of blueberries and raspberries creates a soft, warm filling in the center of this easy blueberry crumble recipe. The blueberries are topped with crispy cunchy granola. The pumpkin spice gives the vegan berry crumble the perfect fall favor, and the cool whip is the perfect cool, creamy topping to offest the warm, sweet blueberries.
DIRECTIONS
- Preheat the oven to 350°F (175°C).
- Prepare the blueberry filling: In a large baking dish or prepared baking dish, toss together juicy berries, lemon juice, cornstarch, and maple syrup to create the blueberry base.
- Make the crumble topping: In a separate bowl, combine granola and cinnamon (or pumpkin spice mix).
- Assemble: Sprinkle the crumble topping (or dry ingredients) evenly on top of the blueberries.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool and serve: Let the mixed berry crisp cool for at least 5 minutes before serving. Top the Easy Vegan Berry Crumble with cool whip or whipped cream, if desired.
EXPERT TIPS & TRICKS
- For a richer blueberry crumble topping, use rolled oats instead of granola on top of the delicious mixed berry crumble.
- You can adjust the amount of cinnamon or pumpkin spice mix to your preference.
- If your blueberries are very tart, you may want to add an additional tablespoon of maple syrup to your berry crisp recipe.
- Serve the Easy Vegan Berry Crumble warm, chilled or at room temperature.
- Add lemon zest to the top of the cobbler for extra flavor. You can als top with fresh berries or fresh fruit and brown sugar as well!
- Top with a bit of melted vegan butter and sea salt for the perfect topping.
- Serve with a scoop of your favorite vegan ice cream! Use one made with coconut milk or almond milk to keep it vegan! Use coconut cream cool whip for a lighter topping. I also like it served with chocolate ice cream!
- Option to top with extra blueberries when serving.
How to serve and store
Serving: Enjoy the gluten-free berry crumble warm for the best texture, with a scoop of vegan ice cream on top.
Storing: leftover cobbler can be stored in an airtight container, freezer-safe containers or covered with aluminum foil in the refrigerator for up to 5 days. The crumble topping will soften slightly over time.
Freezing: For longer storage, the Easy Vegan Berry Crumble can be frozen unbaked. Assemble the recipe in your baking dish, then cover tightly with plastic wrap and freeze for up to a month.
Reheating: To reheat from frozen, preheat the oven to 350°F (175°C). Bake directly from frozen for 40-45 minutes, or until the filling is bubbly and the topping is golden brown.
Meal prep: For individual portions, divide the crumble mixture and topping evenly into small oven-safe dishes or ramekins before baking. This allows for individual serving sizes and easy reheating throughout the week.
Looking for more allergy friendly easy recipe?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. I would love for you to follow along!
One-Pan Vegan Berry Crumble (Gluten free)
Ingredients
- 2 cups blueberries
- 1 cup raspberries
- 3 tablespoons lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons sugar-free maple syrup
- 2 cups gluten free granola
- 3 tablespoons ground cinnamon or pumpkin spice mix
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the blueberry filling: In a baking dish, toss together blueberries, raspberries, lemon juice, cornstarch, and maple syrup.
- Make the crumble topping: In a separate bowl, combine granola and cinnamon (or pumpkin spice mix).
- Assemble: Sprinkle the crumble topping evenly over the blueberry mixture.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool and serve: Let the crumble cool for at least 5 minutes before serving. Top with cool whip or whipped cream, if desired.
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