Juicy mixed berries — blueberries, raspberries, and blackberries — get tossed with sugar, cornstarch, and a bright hit of lemon juice, then baked until they turn deeply bubbly and jammy. The topping is where this crumble really shines: gluten free oats and almond flour mix with brown sugar and cinnamon, worked into coarse, clumpy crumbs that bake up deep golden and craggy. It's the kind of dessert that fills the kitchen with warm cinnamon-berry smell while it bakes, and the ten-minute rest lets the filling settle into a thick, spoonable texture. Serve it warm on its own or spoon over your favorite frozen or whipped topping for something extra indulgent. This one's an easy, crowd-pleasing option to add to a vegan dessert rotation, no special equipment or fussy technique required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Preheat the oven to 375°F (190°C). Lightly butter a 9-inch baking dish.
In a large mixing bowl, toss the berries with the granulated sugar, cornstarch, and lemon juice until evenly coated. Pour the mixture into the prepared baking dish and spread into an even layer.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
