When the weather starts warming up and fresh berries first appear in the farmers markets, I’m always happy to bring home a few quarts, wash them right away, and eat them by the fistful.
They’re delicious on their own, don’t you think?
But when Mother’s Day is on the horizon, with more warm-weather brunches and lunches to follow, sometimes a fresh-baked dessert is required to impress your guests, and show your loved ones how much you care.
This sweet and simple fruit crumble comes together quickly and it’s made with just a few ingredients, most of which you probably already have in the pantry at home.
It’s easier to whip up than a traditional blueberry pie (no crust to chill and roll out!) but it still has just a dash of those classic pie flavors, thanks to the addition of warming spices like cinnamon and ground ginger.
If your kids are eager to get in the kitchen, this is a great dessert for beginning bakers to try their hand at as well.
Plus, this recipe has the potential to be a real crowd-pleaser since it’s easily adaptable to be made vegan and gluten free.
Be sure to look for oats that aren’t processed with wheat flour (and check to be sure that your dining companions eat gluten-free oats – some people with celiac still avoid them), and swap out regular butter for a lactose-free vegan margarine.
For the best flavor, I recommend using pure vanilla extract, and real-deal maple syrup. Unsalted butter is usually best for sweet desserts, and you can skip the extra pinch of salt in the topping if your vegan margarine is already salted.
The same goes for the almonds as well – no salt needed there, and raw almonds are preferred since they’ll toast a bit in the oven.Print
A delicious way to use some of those fresh berries showing up at farmers markets! Simple and tasty, this fruit crisp recipe is both vegan and gluten free.
For the Filling:
- 3 tsp cornstarch
- 1/4 tsp ground cinnamon
- Pinch ground ginger
- Pinch salt
- 1/2 tsp pure vanilla extract
- 3 Tbsp pure maple syrup
- 1 1/4 cup chopped strawberries
- 1 1/4 cup blueberries
For the Topping:
- 3/4 cup rolled oats
- 3 Tbsp almond flour
- 3 Tbsp turbinado or raw cane sugar
- 1/3 cup chopped almonds (raw and unsalted)
- Pinch salt
- 1/4 tsp ground cinnamon
- 3 Tbsp cold butter (or vegan margarine)
- Preheat the oven to 375°F.
- In a large bowl, combine the cornstarch, cinnamon, ginger, and salt. Add the vanilla extract, maple syrup, strawberries, and chopped blueberries, and toss to coat, until well combined. Set aside.
- In another bowl, combine all of the topping ingredients except the butter. Mix well.
- Add the cold butter in small chunks and toss. Use your hands to work the butter into the mixture. To do this, grab a handful and bring it a couple inches above your mixture. Work the mixture in between your fingers so it falls back into the bowl. Do this quickly and until there are no large chunks of butter left in the bowl.
- Divide the berry mixture evenly among four greased 10-ounce bowls. Sprinkle the topping on top, evenly divided among the bowls.
- Place the bowls on a baking sheet (to catch any drips) and bake for 30 minutes, rotating the baking sheet once halfway through cooking.
- Remove from the oven, let the filling set for a few hours, and enjoy.
Recipe by Raquel Smith.
How’s that for a simple, seasonal dessert? It comes together in just minutes, and the oven does most of the work. I’m already imagining all of the garden parties, tea parties, Mother’s day brunches, and baby showers where this would make the perfect sweet treat.
And it’s easy to double or even triple the recipe- just make sure you have enough room in your oven, or bake in batches.
Have some berries left over? Check out our guide to storing them until you’re ready to enjoy the rest.
And for more desserts featuring even more juicy summer fruits, make more of our favorites:
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Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Raquel Smith on May 23rd, 2014. Last updated: June 8, 2020 at 19:59 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Allison Sidhu
Allison M. Sidhu is a foodie from Philly who is based in Los Angeles, where she loves exploring the local restaurant scene with her best buds. She holds a BA in English literature from Swarthmore College and an MA in gastronomy from Boston University. When she’s not in the kitchen whipping up something tasty (or listening to the latest food podcasts while she does the dishes!) you’ll probably find Allison tapping away at her keyboard, chilling in the garden, curled up with a good book (or ready to dominate with controller in hand in front of the latest video game) on the couch, or devouring a food-filled magazine at the beach.