Skip to Content

Cherry Berry Crumble

I’ve seen a lot of cherry posts on instagram lately, and as they are in season I couldn’t resist picking up a punnet of them. After being cherry inspired, I toyed between a cake and a crumble, then realised I couldn’t even remember the last time I ate a crumble. Plus, it’s one of my mum’s favourite. I mixed the cherries with some frozen fruit to make it go a bit further and add some extra berry deliciousness. Topped with an oat, cinnamon and butter mix. This is best served warm out the oven with a scoop of vegan vanilla ice cream. Or custard! And I now want to incorporate cherry into all my recipes. I forgot how good they are!

cherry berry crumble

 

Cherry berry oat crumble

Cherry Berry Crumble

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Easy vegan cherry berry crumble. Easily made with frozen fruit and with a buttery cinnamon crumble topping!

Ingredients

  • 400g cherries (about 300g pitted)
  • 1 cup frozen mixed berries
  • 1 tbsp maple syrup
  • 1 tbsp coconut sugar
  • 2 tsp arrowroot powder
  • Squeeze of lemon juice
  • Topping:
  • 1/2 cup rolled oats
  • 3 tbsp vegan butter
  • 1 1/2 tsp cinnamon
  • 1 tbsp coconut sugar

Instructions

Pre-heat oven to 180°c.

Prepare the cherries. Remove the stems, slice the cherry in half, twist and pull and then use your finger to scoop out the stone.

Place the cherries, frozen fruit, arrowroot, maple syrup, sugar and lemon juice in a pan. Bring to a simmer and leave for about 5 minutes until it has turned thick and syrupy.

Transfer to a pyrex/ovenproof dish whilst you prepare the topping.

Melt the butter on the hob/microwave. Pour into a bowl with the oats and cinnamon and mix until combined.

Spoon on top of your berry mix and then sprinkle the sugar on top.

Place into the oven for 15 minutes until the berries are bubbling and the crumble is brown and crunchy.

Top with some slivered almonds/coconut flakes and serve warm with ice cream!

Notes

I used Pure Sunflower Oil spread.

If you want the topping to be more crumbly, blitz the oats first.

Use brown sugar if you don’t have coconut sugar.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 71mgCarbohydrates: 33gFiber: 5gSugar: 21gProtein: 3g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale

Spicy Vegan Burgers
Previous
Spicy Chickpea & Black Bean Burgers
Next
Vegan Creamy Kale & White Wine Pasta

Hayley R

Tuesday 5th of September 2017

This is the first vegan recipe I've ever tried and boy did I choose a good one to start with - It is so easy to make and so delicious! The flavours are so tasty and yet I don't feel guilty about eating it at all - it doesn't seem as bad for me as a crumble normally would. I'll be making it again and again and again!

shares