This easy vegan blueberry crumble recipe combines just 10 simple ingredients, including fresh or frozen blueberries with apples and cinnamon, and tops it with a gluten-free, crisp streusel topping (optionally refined sugar-free and oil-free!) for a cozy, comforting, crowd-pleasing dessert or breakfast!
Fuss-free, Gluten-free, Vegan Blueberry Crumble
This humble blueberry apple crumble is cozy, comforting, fruity, and sweet, with a naturally gluten-free crisp oat streusel topping. Whether you’re looking for a last-minute weeknight dessert, potluck/dinner party offering, or even breakfast, this vegan crumble ticks all the boxes! Even better, it contains just 10 ingredients, including fresh or frozen fruit (to enjoy it year-round), most of which are likely in your kitchen right now!
Even better, it’s super adaptable, too. Not only is this healthy blueberry crumble recipe naturally gluten-free and vegan, but you can make it refined sugar-free, and oil-free (like my plum and apple crumble). Alternatively, you can add or substitute several ingredients (keep reading for all my favorite recommendations!). In fact, this vegan crumble recipe is healthy enough to enjoy as a dessert or even for breakfast!
Best of all, like most crumble/crisp recipes, this blueberry apple crumble is fuss-free and requires minimal prep. Just mix the filling, combine the topping, assemble, and bake!
Looking for more vegan blueberry desserts to try? You might enjoy blueberry galette, blueberry cream pie, raw vegan blueberry cheesecake, or this banana blueberry bread!
The Ingredients
The apple berry filling:
- Apples: Use your favorite baking apples. i.e., Honeycrisp, Gala, Braeburn, Granny smith. Depending on whether you use sweet or tart apples, you may need to adjust the amount of added sugar.
- Blueberries: You can use fresh or frozen blueberries to enjoy this vegan blueberry crumble year-round!
- Sugar: I recommend using coconut sugar or brown sugar for a slightly caramel-y flavor. Alternatively, use the granulated or liquid sweetener of your choice.
- Cornstarch: Will help thicken the jammy sauce in the blueberry apple crumble. Other starches like arrowroot will also work. You may need a little extra if using frozen berries, as they’ll release more juice.
- Vanilla extract: Use natural vanilla for the best flavor.
- Lemon juice: To balance the sweetness with the fruit and sugar and add depth.
- Cinnamon: Just a pinch really enhances the apple and blueberry flavors.
The Streusel/ Crumble topping:
This gluten-free blueberry crumble topping requires just 6 ingredients, including:
- Oat flour: Use gluten-free certified oats if necessary. To make your own oat flour, process them in a blender or coffee/spice grinder into a fine powder. For more texture, leave some whole.
- Almond flour: Use blanched almond flour or almond meal. However, any finely ground nuts or seeds (like sunflower seeds) will work.
- Sugar: Refer to the sugar notes above (for the filling). Avoid liquid sweeteners for this, though.
- Starch: I recommend using tapioca flour or arrowroot flour for the best results.
- Coconut oil: Use either room temperature coconut oil OR vegan, softened, unsalted butter.
- Vanilla extract: Use natural vanilla.
Optional Add-ins and Recipe Variations
Whether you want to add that little something special to the filling or a dash of extra flavor or crunch to the vegan crumble topping, here are my top suggestions to adapt this recipe.
- Salt: A small pinch of salt added to the streusel topping will enhance the flavors.
- Nuts: You can add crushed nuts to the filling or streusel topping. Pecans, walnuts, or almonds work particularly well.
- Dried fruit: Raisins, sultanas, and dried cranberries would all add extra sweetness and texture.
- Citrus zest: Add a small amount (1/2-1 teaspoon) of orange or lemon zest to the apple berry filling.
- Cardamom: Add a tiny pinch of cardamom to the healthy blueberry crumble filling or topping.
- Ginger: A small amount of fresh or powdered ginger would pair well with the blueberry apple filling.
- Shredded coconut: Add to the streusel topping for extra flavor and texture.
- Lavender: Perhaps surprising, but a pinch of culinary-grade dried lavender will help infuse the blueberry apple crumble with a delicate flavor.
- Chocolate chips: A sprinkle of vegan chocolate chips over the vegan berry crumble before baking makes for a more decadent dessert.
- Oat-free streusel topping: Refer to this apple crisp recipe for an alternative, oat-free vegan crumble topping to turn this into a blueberry crisp.
- Other fruit: Depending on the time of year, you can swap the apples for other fruits in this easy blueberry crumble, like apricots, plums, rhubarb, or peaches.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Blueberry Apple Crumble?
To prepare the blueberry apple crumble filling
- First, preheat the oven to 360 °F (180 °C). Then wash and chop the apples into thin slices and add to a large bowl with the blueberries.
- Add the granulated sweetener, cornstarch, vanilla extract, lemon juice, and cinnamon. Stir to combine.
- Then, transfer the apple blueberry mixture to a baking dish (I used 6×9 inches/15×23 cm this time, but I recommend a larger pan like 8×8/20×20 cm).
To prepare the Streusel topping
- Add all the dry ingredients to a medium bowl and stir to combine.
- Then add the coconut oil and vanilla and mix with your hands into a crumbly consistency.
If you find it a little too dry, add a little more water or oil (1 tsp at a time).
Assemble and bake the blueberry apple crumble
- Sprinkle the streusel crumbs over the fruit mixture. Then bake the blueberry crumble for about 30 minutes, or until the top is slightly golden brown and the filling is bubbling. Enjoy warm!
How to Serve?
You can enjoy this vegan blueberry crumble warm, at room temperature, or chilled either alone or with:
- A scoop of vanilla ice-cream
- Drizzled with vegan custard
- Topped with some whipped coconut cream
- Drizzled with vegan caramel sauce
- A dollop of yogurt
How to Store?
Make ahead: You could prepare the apple berry filling and vegan crumble topping (separately) up to a day in advance and store them in the fridge. When you’re ready to bake, assemble the apple berry crumble and bake as usual, adding an extra couple of minutes, if needed.
You can also prepare a double batch of the crumb topping and save half in an airtight container/bag in the freezer (for between 2-3 months) for the next time you want a crumble. Then, you can bake it straight from frozen!
Store: Allow to cool and then store the blueberry crumble, covered, in the refrigerator for 4-5 days.
Freeze: Allow to cool, then freeze, wrapped tightly or in individual portions in airtight containers, for up to 3 months. Allow the vegan crumble to thaw at room temperature before reheating.
Reheat: You can reheat the entire crumble in the oven for 10-15 minutes, or until heated through. Alternatively, individual portions can be reheated in a microwave.
FAQs
Do I need to peel the apples?
You can leave the apples unpeeled or peel them. After cooking, I find the peels meld well into the dish and add extra fiber and nutrients, so I leave them unpeeled.
Can I make this recipe oil-free?
I haven’t tried. However, you could experiment with substituting the coconut oil for 4-5 tbsp of melted nut/seed butter (e.g., cashew butter, coconut butter, almond butter, sunflower seed butter).
What are the best apples for crumble?
This depends entirely on the texture and sweetness level you’d prefer. Use Honeycrisp, Gala, Jonagold, or Golden delicious apples for sweeter apples. For a tart option, Braeburn and Granny Smith are best. Naturally soft apples will break down more within the apple berry crumble rather than holding their shape.
Can I make the healthy blueberry crumble sugar-free?
You may be able to experiment with sugar alternatives like Erythritol. However, the sugar is used to help tenderize the fruit, provide the correct crumble texture, and for flavor, so it may not work well.
For example, brown sugar can make for a slightly softer, caramel-y flavor topping and filling. Demerara will be chewiest and crisp on top. Not all brown sugar is vegan, as it can be processed using bone char. So it’s best to double-check. Meanwhile, regular white sugar is more like a shortbread texture with a tender fruity filling.
Recipe Notes and Top Tips
- Use a food processor: For hands-off streusel prep, add all the ingredients to a food processor to mix the crumble topping. However, this usually makes it finer and not as chunky/crumbly.
- Use fresh or frozen berries: The latter will fall apart more and yield a juicier filling (use more starch if preferred). But both work wonderfully (no need to defrost first).
- For a chunkier, crisper, crumble topping: Chill the prepared topping in the freezer for 15 minutes before sprinkling it over the oaty vegan crumble topping.
More Fruity Vegan Dessert Recipes
- Raspberry cheesecake oatmeal crumble bars
- Apple crisp without oats
- Vegan blueberry muffins
- Raspberry thumbprint cookies
- Vegan apple pie with streusel topping
- Strawberry oatmeal bars
If you try this easy vegan blueberry crumble recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

Apple Blueberry Crumble
Ingredients
Fruit Mixture
- 2 large (400 g) apples cored and sliced
- 3 cups (500 g) blueberries fresh or frozen
- 5 tbsp (62 g) date sugar or use brown sugar or coconut sugar
- 2 tbsp cornstarch or arrowroot flour
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp cinnamon
Streusel/Crumble
- 1 cup (90 g) oat flour (see notes)
- 1/2 heaped cup (60 g) almond flour (see notes)
- 4 tbsp (50 g) date sugar or use brown sugar or coconut sugar
- 5 tbsp (40 g) tapioca flour or arrowroot flour
- 4 tbsp (50 g) coconut oil (see notes)
- 1 tsp vanilla extract
Instructions
- You can watch the video in the post for visual instructions.Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius).
- Chop the apples and transfer them to a large bowl, along with the blueberries.
- Add the granulated sweetener, cornstarch, vanilla extract, lemon juice, and cinnamon. Stir to combine.
- Transfer the fruit mixture to a baking pan (mine measures 6×9 inches/15×23 cm, but I recommend a larger pan like 8×8/20x20 cm).
- For the streusel, simply add all dry ingredients to a medium-sized mixing bowl, then stir with a spoon.
- Add coconut oil + vanilla extract and mix everything with your clean hands until the mixture is crumbly. If it's too dry, add a little more oil or a little water.
- Sprinkle the streusel on top of the fruit mixture and bake the crumble in the oven for about 30 minutes or until the top is slightly golden brown. Enjoy warm!
Notes
- Almond flour: You can use any other finely ground nuts instead of almond flour.
- I did not peel the apples, but you can peel them if you prefer.
- To make your own oat flour, simply process oats (regular or gluten-free) in a blender or electric coffee/spice grinder.
- For an oil-free recipe, you could experiment with 4-5 tbsp of melted nut/seed butter (e.g. cashew butter, coconut butter, almond butter, sunflower seed butter).
Nutrition information is an estimate and has been calculated automatically
Hey this looks great! can I use coconut flour instead of the almond flour?
No, that won’t work. But you could use ground sunflower seeds or any other ground nuts/seeds of choice.
This looks delicious, is there any substitute to use in the place of the nuts or seeds ?
I normally replace almond flour with other ground nuts or seeds, like sunflower seeds. If you have a nut AND a seed allergy, then it’s really difficult to suggest a substitute, as I never tried it. Maybe cassava flour would work, but I don’t know. Since most nuts and seeds contain 50% fat and most flours don’t, you would need to use about 30 grams more oil or butter in addition.
Hi Ela,
I was wondering if I can skip the apples and make it a full on blueberry?
Thanks
That should be fine. 🙂
This looks amazing! Is there a substitution for the almond flour for those with nut allergies?
Ground sunflower seeds. 🙂
Hi! I am eyeing this recipe for blueberry season but I still have one question before trying it! Is there a very good reason why it would not be possible to use plant-based butter to make the crumble instead of the coconut oil?
Thank you,
Andrea
You can certainly use it!
Hola Ela!
he hecho el cumbre verano de manzana i arándanos i es de 10 ha quedado buenissimo muchas felicidades para compartir sus recetas
graciassss
roser
So glad you liked it! 🙂
could i use regular flour instead of almond?
No, but you can use regular flour instead of oat flour.
Hello Ela! Thank you very much for this recipe!
What is the best healthy alternative to corn starch please? I am trying to avoid corn as it is most genetically modified plants.
Hello! You can use tapioca flour or arrowroot flour (as mentioned in the recipe card). 🙂
Thank you Ela for your generosity in sharing these fabulous recipes
On my way to try this delicious looking crumble
I make your gluten free bread all the time now.
Been trying/experimenting with many recipes for years but yours is a winner.
Happy 2022
Marie
That’s awesome, Marie! I am so glad you like it.
Happy 2022! 🙂
This is by far the best fruit crumble I had in ages. Crunchy and soft and juicy and delicious. I can’t get enough of it. This recipe is certainly a keeper. Thank you
Hi LiLo, I am so happy you like it! Thanks for your great feedback. 🙂
My daughters and I are making this dessert tonight. I saved it off Instagram as soon as I saw it! I use ground walnuts instead of almond flour, and added some coconut while grinding the walnuts. I hope it turns out with my slight changes. Danke.
It should turn out fine! I hope you will enjoy it, Jessica. 🙂
Oh my gosh, Ela! This blueberry apple crumble was FANTASTIC! I followed a suggestion you offered to replace the coconut oil with nut butter (I used raw cashew butter) and I also included a few of the other suggestions: Added orange zest and a bit of ginger to the fruit, and a few hakes of cardamom and cinnamon to the streusel! When preparing the streusel, I added a few tablespoons of fresh squeezed juice from an orange, because the mix was too dry, likely because the cashew butter is thicker than coconut oil. It was heavenly, with a lot of depth of flavors and not too sweet, which made the blueberry and apple flavors perfect! Highly recommend this recipe! Thank you for sharing it, Ela! Happy New Year!!
Yay, that’s awesome, Kathleen! Thanks so much for your thorough feedback, I am so glad you loved the crumble. 🙂
Kathleen, thank you for sharing your experience with Ela’s recipe! I don’t use coconut oil and your experiment using the nut butter has given me courage to fry the recipe today. I’m not brave enough (yet?) trying improvisations.
Hi Lin, I hope you will like it! 🙂
Thanks for sharing this recipe. Absolutely delicious, and so easy to make. Wowed the whole family.
Yay, that’s awesome, Liani. I am so glad you all liked it. 🙂