This vegan fruit crumble recipe makes a seasonal fruit dessert with an irresistibly delicious oat flour topping! With mix and match topping options, it’s a customizable, light, vegan, and gluten-free dessert! My favorite combo is rhubarb and berries, but I may be bias. 🙂
I love using seasonal fruit and veggies to make recipes. It doesn’t matter if it’s a spring rhubarb chicken dinner or a summer peach pudding dessert. My point is, when you use seasonal produce, everything you make with it tastes SO much better! Especially in fruit desserts like this vegan fruit crumble recipe. Seasonal produce is also better for you because they retain more nutrients, which makes this dessert better for you too, right? Haha, kidding. Kinda. But that is one health perk, along with no gluten or dairy.
With no butter and gluten-free oat flour, it’s obviously a vegan and gluten-free dessert. But the best part is, you don’t need to choose just ONE fruit to use! Instead, make a mix and match topping bar. As a result, everyone can top their dessert using their favorite fruit!
But wait a minute; there are oats and no butter in this easy vegan dessert. So, is it really a vegan fruit crumble recipe, or is it a fruit crisp recipe? What’s the difference between the two anyway? I know, I asked myself that very same question!
What’s the difference between a vegan fruit crumble and fruit crisp recipe?
When it comes to making baked fruit desserts, there are actually several different options. Crumbles, crisps, cobbler, pie, betties. There are similarities and differences in all of them. For now, let’s focus on crisps and crumbles.
A crisp is a baked fruit dessert with a light streusel topping; typically, but not always made using oats. When it’s baked, the topping becomes crispy and delicious. Hence, the name CRISP.
Like a crisp, fruit crumble is also baked. The difference is in the crumble’s topping mixture – it’s a bit heavier and denser than the topping of a crisp. So, it crumbles easily. Makes sense, right?
Here’s where the confusion starts. The heaviness of a crumble topping comes from butter and flour, which aren’t in this vegan fruit crumble recipe. To confuse matters further, our topping is both crisp AND crumbly!
So, I guess the moral of the story is, call this healthy dessert a vegan fruit crumble if you want to, or don’t. It’s a fruit crisp recipe, too!
Ingredients you need to make a vegan fruit crumble!
Mix and match:
- Fresh fruit (mix and match) – berries, chopped rhubarb, apple, etc)
- Unsweetened coconut (optional)
- Oat flour, ground oats, or gluten free flour
- Raw sugar (more, if needed)
- Coconut oil or vegan butter
- Gluten free rolled oats
- Pinch of kosher Salt
Instead of making the dessert in individual ramekins or a casserole dish, we bake it all together in one pan/skillet. Just pick a favorite fruit (or two) and mix with the other ingredients; oat flour, oats, sliced vegan butter or coconut oil, cinnamon, and sugar, in a bowl (or multiple bowls for different fruit combos), then layout it all out on a baking sheet or oven safe skillet and bake.
Below we have a coconut blueberry and a rhubarb and raspberry! But you can choose whatever fruit you’d like. Then combine with the remaining ingredients; Make sense?
After baking, scoop out individual servings and we combine it with coconut yogurt. A lighter, refined sugar-free seasonal dessert for spring or summer!
Whether you want to call it a vegan fruit crumble recipe or a fruit crisp doesn’t really matter. The important thing is, it’s super easy to make and it’s DELICIOUS!
Mix and Match Vegan Fruit Crumble with Oat Flour
- 2 cups Fresh fruit (mix and match) – berries, chopped rhubarb, diced apple, etc)
- 1/4 cup shredded unsweetened coconut (optional)
- 1/4 to 1/3 cup gluten free oat flour (or ground rolled oats) – see notes for substitutes
- 1/4 cup raw sugar or coconut sugar (add 3 tbsp – 4 tbsp more, if fruit isn’t as sweet – i.e rhubarb)
- 1 tsp Cinnamon
- 2 to 3 tbsp naturally refined solidified coconut oil or vegan butter – sliced into pieces
- 1 cup gluten free rolled oats
- Pinch of kosher Salt
- Optional dairy free yogurt or greek yogurt to for platting
- Preheat oven to 350 F. Line a baking sheet or oil an oven safe skillet. Set aside.
- In a bowl or 2 small bowls, toss your 2 cups fruit (mix and match your preferred fruit choice), oat flour, oats, sliced vegan butter or coconut oil, cinnamon, and sugar. (see picture from blog)
- Spread the mixture out evenly in the skillet or baking sheet pan.
- Bake at 350 F for 20 minutes, tossing half way. in a skillet or one pan (toss half way)
- Remove and serve immediately on top of non dairy yogurt, ice cream, or dessert of choice.
- Make ahead tip – Make and keep for later. Once cooled, store in airtight container in fridge for up to 5 days or freezer for 3 months. Simply warm in oven before serving.
- If you don’t have oat flour, feel free to use all purpose gluten free flour.
- Nutrition below – Estimated calories without yogurt
- Category: dessert
- Method: baking
- Cuisine: american
Keywords: crumble, crisp, dessert, oat flour, healthy, vegan, gluten free, fruit dessert
Okay my friends, tell me this. If you had to choose 2 fruit to mix and match, which 2 would it be? Rhubarb and berries are hands down a must try. I may be bias!
P.s I have HUGE HUGE life updates I’ve been meaning to share. Let me know if you’d like another BEHIND THE SCENES POST. I love connecting with you all here but never know if you truly want to hear about my life. Haha! 🙂
Do you have life updates? What’s new with you? I want to be able to support each and every one of you all so please do share in comments. Mmm k?