Summer Blackberry and Blueberry Crumble
Recipe GLPR4713a6d48645e3
A delightful summer dessert featuring fresh blackberries and blueberries topped with a buttery oat and coconut oil crumble. Baked until the topping turns golden and the fruit filling bubbles at the edges, this simple yet elegant treat is perfect for warm evenings. Naturally gluten-free when made with certified gluten-free oats and flour, and entirely plant-based for vegan diets.
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Ingredients
1/4 cup all-purpose flour or certified gluten-free all-purpose flour
4 cups fresh blackberries and blueberries, mixed
3/8 cup packed brown sugar
3 tablespoons cold-pressed, unrefined coconut oil at room temperature
2 tablespoons granulated sugar
1 Zest of 1 fresh lemon
1/2 cup rolled oats (old-fashioned oats)
pinch Pinch of fine-grain sea salt
Directions
Preheat your oven to 375°F. In a large bowl, combine the blackberries and blueberries with the lemon zest and granulated sugar. Toss gently to coat the fruit evenly. Spread this berry mixture into a 9-inch baking dish and set aside.
In a separate small mixing bowl, combine the flour, rolled oats, brown sugar, and sea salt. Stir with a spoon until all ingredients are evenly distributed.
Add the room-temperature coconut oil to the dry mixture. Using the back of a fork, press and break the oil into the dry ingredients, working it in until the oil is fully dispersed throughout and the mixture resembles coarse, chunky crumbs.
Distribute the crumble topping evenly over the berry mixture, breaking up any large pieces by hand and leaving some texture. Do not press down or compact the topping.
Bake for 30 to 40 minutes, until the crumble topping becomes golden brown and the fruit juices bubble visibly around the edges of the dish.
Remove the crumble from the oven and allow it to cool for at least 15 minutes before serving. This resting time allows the fruit filling to set slightly while the topping remains crispy.
