Recipe: Healthy blackberry peach crumble {vegan, low sugar}

Healthy vegan blackberry peach crumbleOver the last two weeks or so when we’ve taken the dogs out for a walk after dinner, I’ve made a mental note to myself to bring a bucket along next time to pillage the blackberry bushes lining our street, which were starting to overflow with perfectly ripe black globes or deliciousness.

I kept forgetting, of course, until I saw our neighbour post on Facebook about the blackberry haul she collected that day. “Dammit! Those berries were mine! I want to make a crumble!” I said to myself as I leashed up all three dogs (for protection from hungry bears? To keep the neighbours away?) and set out to get every last ripe blackberry on our street.

Aside from Gus diving head first into the bucket when I bent down to try and get a few big ones hiding at the back (and proceeding to gobble up as many berries as he could before I could yank it away), I collected a decent berry haul — just enough to make my healthy blackberry peach crumble!

Healthy blackberry peach crumble {vegan, low sugar}

Healthy blackberry peach crumble vegan, low sugar, gluten free

Yields 10-12 squares/scoops

  • 4 cups blackberries
  • 2 ripe peaches, pitted and sliced
  • 3 cups rolled oats
  • 2 cups flour (I used spelt flour, but any flour will do)
  • 2/3 cups coconut oil, melted
  • 1 cup brown sugar, packed OR 1/2 cup Vitafiber syrup to make it added sugar-free
  • 1 TBSP cinnamon
  • 1 TSP nutmeg

Vitafiber syrup is a great low-cal sweetener option if you’re not a fan of stevia

blackberries peach coconut oil

My secret crumble ingredient — coconut oil! Gives it a yummy nutty flavour πŸ™‚


  1. Preheat oven to 350ΒΊF.
  2. Add the sliced peaches and blackberries to a square glass baking dish (9″ x 13″) that’s been coated with about 1 TSP coconut oil, and mix around until the fruit evenly covers the bottom of the baking dish.
  3. In a large bowl, mix the flour, oats, cinnamon and nutmeg.
  4. If you’re using brown sugar, as it in with the rest of the dry ingredients and mix well. If your using Vitafiber, add in along with the melted coconut oil.
  5. Once the dry ingredients are mixed, add the coconut oil (and Vitafiber if you’re using that as a sweetener) and stir until the mixture is crumbley. I like my crumble topping a bit dry, but you could add more coconut oil to make the mixture more dough-like.
  6. Once the crumble topping is mixed, pour it over the fruit in the baking dish and spread it evenly with a spoon, pressing down slightly so the topping is packed down.
  7. Pop it in the oven and bake for 60 minutes, or until the crumble topping starts to turn golden brown.
  8. Once it’s ready, devour with a scoop of coconut bliss ice cream (sooooo good!)



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What’s your favourite fruit crumble?
Do you pick your own summer fruit?
What’s your favourite summer fruit?What else should I make with blackberries?