Oh, friends, there are some desserts that just whisper “comfort” and “joy” right into your soul, aren’t there? For me, this Berry Coconut Crumble is precisely that. It’s the kind of dish that makes you want to curl up with a good book, or gather around the table with loved ones, sharing stories and laughter. It reminds me of those lazy weekend afternoons, the kitchen filled with the scent of warm berries and toasted coconut, a symphony of aromas that instantly lifts the spirits.
I first dreamed up this recipe on a particularly grey day, longing for a burst of sunshine. I wanted something simple, wholesome, yet utterly decadent. Something that celebrated the natural sweetness of fruits and added that irresistible crunch we all adore. And voilà! This crumble was born. It’s naturally vegan, surprisingly easy to whip up, and absolutely bursting with vibrant berry flavor underneath a golden, nutty, and subtly sweet coconut oat topping. Trust me, one spoonful and you’ll be transported to your happy place!
Ingredients
- For the Berry Filling:
- 4 cups (about 600g) mixed berries (fresh or frozen – no need to thaw)
- 1/4 cup maple syrup or agave nectar (adjust to your preferred sweetness)
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Coconut Crumble Topping:
- 1 cup rolled oats (gluten-free if preferred)
- 1/2 cup shredded unsweetened coconut
- 1/2 cup almond flour (or all-purpose flour)
- 1/3 cup brown sugar or coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (113g) cold vegan butter, cut into small cubes
Instructions
- Preheat & Prepare: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a similar sized oven-safe dish.
- Make the Berry Filling: In a large bowl, gently combine the mixed berries, maple syrup, lemon juice, cornstarch, vanilla extract, and a pinch of salt. Pour the mixture into your prepared baking dish, spreading it evenly.
- Prepare the Crumble Topping: In a separate medium bowl, whisk together the rolled oats, shredded coconut, almond flour, brown sugar, cinnamon, and salt. Add the cold cubed vegan butter. Using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces remaining.
- Assemble: Evenly sprinkle the crumble topping over the berry filling in the baking dish.
- Bake: Bake for 30-35 minutes, or until the crumble topping is golden brown and the berry filling is bubbling around the edges. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.
- Cool & Serve: Remove from the oven and let it cool for at least 15-20 minutes before serving. This allows the filling to set slightly. Serve warm, perhaps with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream!
Elara’s Tips for Perfection!
- Fruit Variations: Don’t limit yourself to just berries! This crumble is fantastic with sliced apples, peaches, nectarines, or a mix of seasonal fruits. Just ensure any very watery fruits are drained slightly.
- Gluten-Free Goodness: To keep this truly gluten-free, make sure your rolled oats are certified gluten-free. The almond flour already helps keep it naturally GF.
- Make Ahead: You can assemble the entire crumble (filling and topping) in the baking dish, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
- Leftovers: Any leftover crumble can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
- Boost of Flavor: A tiny pinch of cardamom or ginger in the crumble topping can add another layer of warm spice that pairs beautifully with the berries.