Healthy Berry Crumble (Dairy-Free + 7 Ingredients!)

GFGluten Free

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This yummy Berry Crumble has a juicy berry filling and crisp crumble topping plus it’s gluten-free, sugar-free, and made with only 7 healthy ingredients!

All of this warm weather has me craving all the fresh fruit. And what better way to celebrate than with a luscious berry crumble?

How about a vegan, gluten-free, and sugar-free one made with only 7 ingredients? 😉

ingredients for berry crumble on round marble cutting board

Don’t fret though, friends. This crumble still tastes absolutely delicious!love wholesome (or “healthy”) food, but I also love food that tastes GOOD. And I’m a firm believer in the fact that it’s possible to make unprocessed foods taste just as good, if not better, than their processed counterparts.

baked berry crumble in gold dish with wooden spoon
First, we’ll toss some berries, maple syrup, vanilla extract, and lemon juice together in a large bowl. You can use any fresh or frozen berries you’d like for this recipe – I decided to go with blueberries and strawberries because, you know….’tis the season.

close up shot of berry crumble on white plate topped with fresh mint and coconut yogurt

Then, we’ll make our delicious crumble from almond butter, almond flour, oats, and a touch of maple syrup. Crumble that crumble (hehe) over your berries and pop that baby into the oven! Before you know it your house will smell amazing and you’ll have a gooey, yummy, and wholesome dessert ready to devour.

berry crumble on white plate with baking tin of crumble in the background

Honestly, you could probably eat this Berry Crumble for breakfast too. I mean…it’s oats, almonds, maple syrup, and berries! Which is basically like a vegan pancake in another form. Well, whenever you serve it, I promise you’ll enjoy it 😉

bowl of fresh berries next to plate of berry crumble and baking tin of crumble

A Few Final Thoughts:

  • I used a combination of Strawberries and Blueberries for this recipe, but any berry variation will work. You can also use frozen berries instead of fresh!
  • This recipe is best served warm and fresh out of the oven – like most baked goods, the crumble will soften with time. I would suggest reheating leftovers in the oven or toaster oven before serving.
  • It is totally optional, but I’d recommend topping this Berry Crumble with some vegan ice cream, whipped cream, or a thick coconut yogurt. It takes things to the next level 🙂 

berry crumble with coconut yogurt and fork with bite on it

If you’re looking for more fruity dessert recipes, you’ll also love these Vegan Lemon Bars,  and these Almond Flour Thumbprint Cookies, and this Salted Caramel Apple Tart!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂



Healthy Berry Crumble

This yummy Berry Crumble has a juicy berry filling and crisp crumble topping plus it’s gluten-free, sugar-free, and made with only 7 healthy ingredients!

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 4-6 Servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American



For the crumble: 

  • ½ cup Almond Flour (not Almond Meal)
  • ¾ cup Rolled Oats
  • ½ tsp Salt
  • ¼ cup Natural Almond Butter*
  • ⅓ cup Maple Syrup

For the filling:

  • 16 oz. Fresh or Frozen Berries (I used Strawberries & Blueberries)
  • 1 tbsp Maple Syrup
  • Juice of ½ Lemon
  • ½ tsp Vanilla Extract


  1. Preheat the oven to 350F and line a 8×8″ baking tin with parchment paper.
  2. Toss the fresh or frozen Berries, Maple Syrup, Lemon Juice, and Vanilla Extract together in a large bowl, then spread this mixture evenly across the bottom of your baking tin.
  3. Next, add the Almond Butter, Maple Syrup, and Salt to the same bowl (no need to rinse) and mix until evenly combined. Add the Almond Flour, and Oats to the bowl, then fold into the wet mixture. Stir well until no dry clumps are left – the mixture should be pretty thick!
  4. Use your hands to crumble the wet dough over the top of the berry mixture. It helps to have your hands slightly moist for this step!
  5. Bake for 30-32 minutes, or until the Crumb Topping is crisp and slightly browned. (If you used frozen fruit instead of fresh you may need an extra 5-10 minutes in the oven, as it holds more moisture). Let sit for 10 minutes to thicken, then serve warm. Leftovers will last at room temperature for up to 4 days or in the fridge for about a week.


  • Almond Butter may be replaced with another nut or seed butter of choice, but keep in mind that this will affect the final flavor.
  • Maple Syrup may be substituted with another liquid sweetener.

Keywords: berry crumble, vegan berry crumble, healthy berry crumble, vegan dessert recipes, summer crumble, strawberry dessert recipes, strawberry crumble, oil free crumble

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I really liked this! Trying to stay away from added sugars and high saturated fats! The almond butter adds a great richness and creaminess. We topped ours with non fat icelandic vanilla yogurt which has less sugar. It was a delightful.

  2. I wanted to bring a healthy dessert to a dinner party last night and found this recipe! OMG it was delicious! Everyone loved it. Will be making again for sure. My almond butter is super smooth so my crumble wasn’t quite thick enough – I added more oats and almond flour. I will try this as an apple crumble some day as well.

  3. IMy husband loves blackberry anything and this hit the spot. I did double the filling and added 2TBS cornstarch for a less runny filling. The crumble is so delicious and the filling is the perfect sweet. I love that there is no butter,no coconut and no sugar in the recipe. This is a keeper. Thanks so much Caitlin!

  4. I’ve made this 50 times and love it but recently came up with a slight twist that I think makes it even better. Substitute in about 1/4 to 1/3 part frozen cherries and use almond extract instead of the vanilla.

  5. Love, love love this recipe. All I had was Cassava flour and it worked well. My body can’t handle cane sugar so I’m happy to find a recipe with natural ingredients. It’s yummy!

  6. Hi! When you mix the berries, maple syrup, lemon juice, and vanilla extract, should I try to keep the berries intact or should they be crushed with the mix? Thanks 🙂

  7. Hey! Almond meal won’t hold up the same in terms of texture and crisping. Trader Joe’s and Costco both carry almond flour if that’s of any help!

  8. Is there any substitution you could give me for the almond butter/almond flour? My mom is allergic and I am trying to help her make this recipe with substituting those ingredients. Thank you so much for your help!

    1. Peanut butter is a definite substitute for the almond butter, but the almond flour is a little harder. You could try oat flour, although we haven’t personally tested that and results could be mixed with that kind of substitute.

  9. Oh my gosh!!! This is amazing! Just came out of the oven!!!! 5 Stars!!! Thank you Caitlin!!

  10. Made this yesterday. Came out really great! It was super simple as well. Thanks, Caitlin! ????

  11. We just recently switched to a completely vegan lifestyle and your channel has been such a huge help and I enjoy watching all the videos! Recipes are amazing and I am about to make this healthy berry crumble now! Thanks for everything! You are awesome!

  12. beautiful, simple recipe 🙂 thank you:)
    can this be done using cast iron pan on stove top? will ti be as crispy as from the oven?

    1. No, you need to bake it in the oven to make the crumble topping crispy! You could prepare the jam in a cast iron, top it with the crumble, and then place it in the oven though 🙂

  13. Yes, healthier baking is amazing! It really keeps you on your toes because you have to dig a bit deeper into the development world and find other unique alternatives to conventional flour, sugar, and fat sources. Good thing you always have an oil free take on your dishes to cut that part out! After all, it’s one less worry 😉 this berry crumble looks absolutely heavenly that it doesn’t even look like it’s made with healthy ingredients! I’m sure it was so irresistible though–great morning and afternoon treat!

  14. Hi Caitlin!

    My fiancee and I found your channel earlier this month and have fallen in love with your personality and delicious recipes! You have been a total inspiration to us as we have started going full vegan for the second time. We just watched your video on intuitive eating and found it super informative and encouraging, especially as someone who is recovering from an eating disorder. It is so important to watch what you eat in a GOOD way instead of restricting. I am glad you are spreading that message to your viewers as a lot of vegan channels seem to hone in on weight loss instead of balancing your meals in a safe, healthy, and nourishing way.

    Thank you for all that you do and I am so excited to try this berry crumble 🙂

  15. instructions say to add baking powder but list of ingredients don’t mention baking powder – which is correct and how much if any is needed

    1. no you need part of the mixture to be almond flour, otherwise the crumble will not crisp up!