This mixed berry crumble served with a spiced coconut yogurt is a delicious and cozy dessert or breakfast dish! Minimally sweetened with coconut sugar, this vegan and gluten free crumble is ready in about 45 minutes and can be made with any combination of berries you like.
It’s officially summer. The solstice came and went and now it’s 100 degrees all of the sudden. It’s as if mother nature was waiting for that precise moment to turn the heat up to unbearable. I’ve been dreading it for several weeks, but I’m a Texan born and raised so dealing with the heat is in my blood. Time to quit whining about it and just take it as it comes.
After I get past the initial shock and drenching sweat it brings, I remember all the things I love about summer. Summer produce (arguably the best all year round) explodes at the farmer’s markets. I buy way too many blueberries and peaches, but I always seem to end up eating them all or making them into jam before they go bad. Ominous storms roll through in the summer, bringing beautiful grey clouds and a welcome temporary drop in temperatures. Sometimes there’s nothing better than a good summer storm to drench the earth and cool it off for a bit. Life seems to become less complicated and focused on simpler things like good ice cream and lounging in the shade.
Although I tend to rely less on my oven and more on raw foods and un-fussy preparations during the summer, I couldn’t resist making up a quick crumble with the trio of berries resting in my fridge last weekend. I had a lime lying around, so I combined the zest with the berries to give it an extra punch of flavor. And, to cool things off a bit, I served it with a spiced coconut yogurt. I baked up the crumble just in time to enjoy a fleeting summer storm, rolling through and offering a bit of relief from the sun.
Mixed Berry Crumble with Spiced Coconut Yogurt (vegan & gluten free)
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This mixed berry crumble served with a spiced coconut yogurt is a delicious and cozy dessert or breakfast dish! Minimally sweetened with coconut sugar, this vegan and gluten free crumble is ready in about 45 minutes and can be made with any combination of berries you like.
Ingredients
- 3 1/2 to 4 cups mixed berries (I used blueberries, raspberries, and cherries)
- 6 tablespoons coconut sugar, divided
- 1 lime, zested
- 3/4 cup whole rolled oats
- 1/2 cup oat flour, or all-purpose
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon ground cloves
- heaped 1/4 cup chopped pecans
- 1/4 cup coconut oil, at room temperature (solid)
- 1 small container plain coconut milk yogurt
- 1/2 to 1 tablespoon maple syrup
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
Instructions
Preheat your oven to 350 degrees. Toss the berries, 2 tablespoons of the coconut sugar, and lime zest together in a bowl and set aside. In a separate bowl, mix together the oats, flour, salt, sugar, ground cloves, and pecans until combined. Add the coconut oil and mash it into the dry mixture with a fork or your fingers until crumbly.
Pour the berries and their accumulated juices into a seasoned cast iron pan (or a lightly greased baking dish) and spread them out into an even layer. Scatter the crumble mixture over the top of the berries in an even layer. Bake the crumble at 350 degrees for 30 to 35 minutes until the topping is golden and the filling is bubbly.
While the crumble is cooling, combine all of the ingredients for the spiced coconut yogurt. Taste and adjust for sweetness or spices. Serve along side or on top of the crumble.
Notes
- I made my crumble in my cast iron pan, but feel free to use any baking dish of a similar size. Just make sure to lightly grease it with coconut oil.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
I am so excited to try this! I have a friend who just had a baby who is vegan. This is going to be perfect!!! I'll eventually make one for myself because I have really been craving something cobblerish for a while.
That looks amazing!