Cherry Berry Crumble
One of my go-to summer desserts is a fruit crumble. It come’s together so easily, and can be made with endless varieties of fruit. This vegan and gluten-free cherry berry crumble is made with a crisp oatmeal topping, sweet cherries and a mix of red berries.
This simple recipes is my ideal summer dessert served with vanilla bean ice cream. It’s a delicious way to use up those sweet summer berries, and a treat the whole family will enjoy.
A staple summer dessert
For the base, I used a mix of cherries, raspberries and strawberries. They’re sweetened with a touch of maple syrup, and flavored with vanilla extract and orange zest
The crumble is made from a few pantry staples like oat flour, rolled oats, coconut oil an coconut sugar. It’s light yet crisp, and adds the perfect hearty topping to the berries.
Ingredients in cherry berry crumble
- cherries– pitted and sliced in half
- raspberries + strawberries
- oats + oat flour for the crumb topping
- maple syrup + coconut sugar to sweeten
- tapioca flour– to thicken the peach layer when baking
- orange zest + vanilla extract for added flavor
- coconut sugar
- coconut oil or butter for the crumble
- Pit the cherries and slice them in half. Add them to an 8″ skillet with the raspberries and sliced strawberries.
- Toss the fruit with the maple syrup, orange zest, vanilla and tapioca flour and let the fruit simmer on medium heat for 10 minutes
- Prepare the crumb topping by combining the oats, oat flour, coconut sugar, coconut oil and salt in a bowl. Work the oil into the oats using your hands to create a crumb topping
- Top the fruit with the oat topping. Bake on 350 F for 25 minutes.
Mixing the crumb topping with your hands will get that coconut oil incorporated into the flour mixture the best. It may feel dry at first, but the more you work it, the more the butter will combine with the dry ingredients to form the perfect topping.
Preparing ahead of time
This recipe is best when served warmed and baked the same day. If you wanted to assemble the dish ahead of serving, even 1-2 days prior, you can follow all of the prep instructions up until baking.
Set the unbaked crumble in the fridge, and bake it the day you plan to serve it.
This dessert is seriously so easy to prepare, and such a satisfying sweet fix. You guys are going to love it!
Other fruit desserts you’ll love:
Vegan Peach Crumble
Blueberry Crumble Bars
Apple Cinnamon Muffins
Cherry Berry Crumble
Ingredients
- 2 cups strawberries chopped
- 2 cups raspberries
- 2 cups cherries pitted and sliced in half
- 3 tbsp maple syrup
- 1/2 tbsp orange zest
- 1 tsp vanilla extract
- 1 tsp tapioca flour
Crumb Topping
- 1 cup rolled oats
- 3/4 cups out flour
- 1/4 cup softened coconut oil
- 1/4 cup coconut sugar
- Pinch of salt
Directions
- Preheat the oven to 350 F.
- Prepare the crumble topping by mixing the oats, oat flour, coconut sugar and salt in a bowl. Add the coconut oil and mix with your hands to work the oil into the dry ingredients to create a crumble. Set aside.
- Heat an 8″ skillet on medium heat. Add the sliced cherries, strawberries and raspberries. Mix in the vanilla extract, orange zest and maple syrup.
- Cook the berries for about 5-6 minutes. Once they begin to bubble, add in the tapioca flour. Cook for another 5-6 minutes to let the mixture thicken.
- Remove the pan from the fire and cover the berries with the crumble topping. Place the pan into the oven and bake for 25-30 minutes.
- Let rest for 10 minutes before serving
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