Vegan Apple and Blackberry Crumble

This Vegan Apple and Blackberry Crumble features lightly sweetened fresh fruit topped with an autumn-spiced crumble. Serve warm for a dessert that’ll keep you cozy during the fall and winter!

If you need a last-minute Thanksgiving dessert that’s quick and easy, you’re in luck. I’m coming at you guys with a bonus recipe this week!

Crumbles always remind me of visiting family in England, sitting at the table of my grandparents’ tiny little kitchen in rural Suffolk. My nana would always prepare some sort of homemade dessert for us to look forward to after tea/dinner. Crumble was one of my favorites, filled with apple, rhubarb, or berries, and drowned in vanilla custard or heavy whipped cream. I was in heaven.

If you enjoy history, you may find it interesting to learn that crumble became popular in Britain during World War II. The crumble topping was more economical than pie because of the shortage of pastry ingredients due to rationing. It’s fascinating to think about how some of the most delicious dishes were created from being resourceful during difficult times, and that we still enjoy them today.

Without further ado, let’s make Vegan Apple and Blackberry Crumble.

To prepare the crumble topping, you can use a pastry cutter or your hands to rub in the vegan butter with the flour until the texture is like fine bread crumbs. Add the salt, sugar and spices and combine. Cinnamon and cardamom give the crumble topping a little taste of fall. You’ll place this in the fridge as you begin heating up the fruit.

Once the butter, sugar and spices have been melted together, you’ll add the sliced apples and heat on low to soften them a touch. Put in the blackberries to warm them up for a few minutes with the melted butter and sugar mix. The aroma is magical. Pour the warmed fruit into your baking dish (I used a 6×9 dish) and cover with the crumble topping. Place it in the oven, and voila! Your crumble is ready to be devoured.

Serve with a scoop (or two) of vanilla ice cream or whipped coconut cream and enjoy!

If you make this recipe, please let me know what you think by rating it or commenting below. And, if you share on Instagram, be sure to tag me @plantedpurpose + #plantedpurpose. I love seeing your takes on my recipes!

Print

Vegan Apple and Blackberry Crumble

This Vegan Apple and Blackberry Crumble features lightly sweetened fresh fruit topped with an autumn-spiced crumble. Serve warm for a dessert that'll keep you cozy during the fall and winter!

Course Dessert

Cuisine Vegan

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

Crumble Topping

• 1 cup whole wheat pastry flour
• 4 tablespoons vegan butter
• 1/4 cup organic cane sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cardamom
• pinch of salt

Fruit Filling

• 1 tablespoon cornstarch
• 1 tablespoon + 3 tablespoons water
• 2 tablespoons vegan butter
• 1/3 cup organic cane sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 4 medium granny smith apples
• 1 tablespoon fresh lemon juice
• 1 1/2 cups blackberries

Instructions

1. Preheat the oven to 350°F and lightly grease a 6x9 baking dish.

2. Add the flour and butter to a small bowl, and use your hands (or a pastry cutter)  to rub the butter into the flour until the texture is like fine breadcrumbs. Add sugar, cinnamon, cardamom, and salt and combine. Place in the fridge.  

3. In a small dish, combine the cornstarch and water and set aside.

4. Meanwhile, peel the apples and cut into 1/4 inch slices or small cubes. 

5. Place the butter, sugar, cinnamon, and nutmeg in a medium saucepan and stir to gently melt together. When just melted, add the apples and stir to coat. Pour in the cornstarch and lemon juice and stir gently. Add 3 tablespoons of water and stir. Cover and cook on low for 5 minutes. 

6. Uncover, add the blackberries and gently stir. Cover and cook for another 3 minutes.

7. Pour the fruit filling into the baking dish. Remove the crumble mix from the fridge and sprinkle it on top until it covers the surface. You may have some mixture left over, depending on the size of your baking dish. Gently press the crumble down with a spoon.

8. Bake in the oven for 25-50 minutes, until golden brown. Allow it to cool for a few minutes and serve with whipped coconut cream or vanilla ice cream (optional!)