Fruit crumbles are good in any season. Use any local, in-season fruits available! Fresh berries in the summer, stone fruits in the fall, or frozen fruits in the winter.
These are incredibly easy and quick to prepare, and you can step it up a notch and make these extra fancy by topping it with some plant yogurt, a coconut whip topping, or some plant-based ice cream.
We used 3 medium-sized peaches, 2 pears, and 3 cups of berries to make 6 small single-serving crumbles.
Try adding some coconut flakes, sliced almonds or pecans, or dried fruit to the crumble topping!
Watch How To Make It Here
This recipe starts at 2:58
Baked Fruit Crumble
▸ ▹ Vegan, gluten-free, one-pot, nut-free, soy-free
Yield: 4-6 servings
Prep Time: 5-7 min
Cook Time: 10-15 min
Total Time: 25 min
6 cups of fruit*, chopped
1 cup (90 g) rolled oats (GF if preferred)
2 Tbsp (30 ml) melted coconut oil
1 Tbsp (15 g) brown sugar
1 tsp (5 g) cinnamon
Preheat the oven to 180 C (350 F).
Divide your fruit into ramekins, or place into a large baking dish.
In a bowl, combine the oats, melted coconut oil, brown sugar, and cinnamon. Mix to combine, then spoon over the cut fruit.
Bake for 10-15 minutes until juices are bubbly, the oatmeal is golden brown, and the fruit is tender.
Remove from oven, let cool for a few minutes before serving. Top with plant yogurt, vegan ice cream, or coconut whip. Enjoy!
*we used 3 medium-sized peaches, 2 pears, and 3 cups of mixed fresh berries
Storage: store baked crumble in the fridge in an air-tight container for up to two days. Enjoy cold or warm in the microwave.
Variations: we tried this recipe with pears, peaches, and mixed berries. It would go well with nectarines, cherries, apples, strawberries, or rhubarb.
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