Vegan summer berry crumble

Total time: 45m
Preparation Time: 15m

For 6 people


Lauren  - laurencariscooks

Nutritional Information

Contains 362 Kcal, 8g Protein, 36g Carbohydrates, 23g Fat


  • Berries
  • 900 g mixed berries (e.g. raspberries, blueberries, quartered strawberries)
  • 3 tbsp cornflour
  • 3 tbsp lemon juice
  • 3 tbsp maple syrup
  • Crumble
  • 0.75 dl coconut oil
  • 110 g ground almonds
  • 100 g rolled oats
  • 4 tbsp maple syrup
  • 0.25 tsp sea salt
  • 0.5 tsp cinnamon
  • Utensils
  • One shallow baking dish (approx. 2 l).

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  • Berries

    Place the berries in a bowl. Add the cornflour, mix until all of the berries are coated. Mix in the lemon juice and maple syrup, transfer to the dish.
  • Crumble

    Melt the coconut oil in a pan over a low heat. Add the almonds and all the other ingredients, mix until a slightly sticky crumble is achieved. Spread the crumble evenly over the berries.
  • To bake

    Approx. 30 mins. in the centre of an oven preheated to 170°C. Remove from the oven, allow the berry crumble to cool slightly, serve lukewarm.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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