Vegan Mixed Berry Crumble with Almond Oat Topping
Bubbling fruit filling topped with a golden, nutty crumble is one of those desserts that feels indulgent and comforting in equal measure — and this version delivers every bit of that magic without a single animal product in sight. The berry filling gets its glossy, jammy texture from arrowroot starch rather than butter or eggs, while maple syrup and a hint of ginger and cinnamon layer in warmth that makes the whole kitchen smell incredible. The topping is where things really shine: rolled oats, almond flour, and sliced almonds come together with coconut oil and maple syrup to form loose, crunchy clusters that bake up beautifully golden. Because every ingredient here is naturally plant-based, there's no need to swap anything out or worry about hidden dairy sneaking in through a store-bought crumble mix. Fresh or frozen berries both work, which means this is just as easy to pull off in January as it is at the height of summer. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly spoonable and satisfying. Serve it straight from the dish and watch it disappear.
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 →Ingredients
6 servings
For the filling
- 5 cups mixed berries (fresh or frozen — blueberries, raspberries, blackberries, or strawberries)
- 3 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp lemon juice
For the topping
- 1 ½ cups old-fashioned rolled oats
- ¾ cup almond flour
- ½ cup raw sliced almonds
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the berries, 3 tbsp maple syrup, arrowroot starch, 1 tsp cinnamon, ginger, and lemon juice. Stir until the berries are evenly coated and the starch is fully dissolved with no dry pockets. Transfer to the prepared baking dish and spread into an even layer.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!