Vegan berry and apple crumble

    1 hour

    In order to make the crumble topping vegan, I use coconut oil instead of butter. The coconut oil must be solid so you might need to put it in the fridge for a while to harden up.


    Washington, United States
    133 people made this

    Serves: 6 

    • Fruit filling
    • 300g frozen mixed berries, thawed
    • 4 small apples, peeled and chopped
    • 1 teaspoon vanilla extract
    • 3 tablespoons cornflour
    • Crumble topping
    • 125g plain flour
    • 80g oats
    • 100g caster sugar
    • 1 teaspoon cinnamon
    • 240ml coconut oil

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Mix all ingredients for the filling and place in an ovenproof dish. Set aside.
    2. Preheat the oven to 180 C / Gas 4.
    3. Mix flour, oats, sugar, cinnamon and solidified coconut oil together in a bowl; use your fingers to mix well until you have a crumbly dough. Spread this over the fruit in the baking dish.
    4. Bake for 40 minutes in preheated oven, or until the top is golden brown.

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    Reviews in English (2)


    I found this was way too much coconut oil. I added more oats and made it into a sort of flapjack in the end. Hubby ate it but I still found it too oily and I can eat practically anything.  -  18 Feb 2018


    I love to make crumble, especially for family, so when my auntie (who only recently became vegan) came over I wasn't sure how to adapt my mum's recipe. Honestly, this worked amazingly well. I cheated and used tinned apples but the topping was just delicious! Thanks Rita! PS I found that putting the coconut oil in the fridge for too long made it too hard. Keeping it cool is definitely a must as my fingers made it melt very quickly, but just don't keep it too cold  -  21 Aug 2017