Easy Apple-Berry Crumble


Preparation info

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Appears in

The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

The Plant-Based Cookbook

By Ashley Madden

Published 2021

  • About

This is a light, fruit-centric dessert that can also double as breakfast! I like to serve it with Almond Butter Caramel but it’s also delicious on its own or with banana “nice” cream.


  • cup gluten-free old-fashioned rolled oats
  • 1 tablespoon coconut sugar
  • teaspoons cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon sea salt
  • 3 tablespoons maple syrup
  • 1 tablespoon well-stirred almond or sunflower seed butter
  • ½ teaspoon pure vanilla extract
  • 2 apples, peel left on, chopped in ½-inch cubes (2 heaping cups)
  • 3 cups mixed frozen berries (blueberries, raspberries, and blackberries work well)
  • 1 teaspoon arrowroot starch
  • Almond Butter Caramel, optional



  1. Position the oven rack in the middle of the oven and preheat the oven to 350°F.
  2. Mix the oats, coconut sugar, cinnamon, allspice, and salt in a medium-sized bowl.
  3. In a separate small bowl, whisk together the maple syrup, almond or sunflower seed butter, and vanilla. Pour this into the bowl of oats and mix together with a nonstick spatula until no dry spots remain. Set aside.
  4. In a 6- to 8-inch-square baking dish (no need to line with parchment paper) mix together the apples and berries. Sprinkle the arrowroot starch over the fruit and mix.
  5. Using your hands, spread the oat mixture on top of the fruit.
  6. Cover the baking dish with tinfoil and bake in the oven for 20 minutes. Then, remove the tinfoil and continue baking for another 40 minutes or until the top is browned and the berries are bubbling in the corners of the dish.
  7. Remove from the oven and let the crumble rest for 10 minutes. Drizzle with Almond Butter Caramel, if desired, and serve.