Published On: Mon, Nov 13th, 2017

Raspberry, blackberry and apple crumble

The sweet, crumbly oat topping sits perfectly with the gooey and slightly bitter fruit below in this comforting Autumnal pud. 

Vegan raspberry, blackberry and apple crumble

Vegan raspberry, blackberry and apple crumble

Recipe by Megan Hallet (

Serves: 4-6


  • 1 cup (128g) of oat flour (rolled oats, blitzed in a blender until fine)
  • 1 cup (128g) of rolled oats
  • ½ cup (70g) of almonds
  • ¼ cup (60ml) of maple syrup
  • ½ cup of pitted dates (around 6)
  • 4 cooking apples
  • ½ cup (63g) of raspberries
  • ½ cup (63g) of blackberries


  1. Chop your apples up into nice chunky pieces and place them into a large saucepan on a low heat with around ½ cup of water to help them soften.
  2. Whilst they cook, start making the crumble top. Blend the oat flour (made by blitzing rolled oats in a food processor) with the dates and maple syrup. Then, add in the rolled oats and almonds and further blitz until a crumbly dough forms.
  3. Once your apples are slightly soft, transfer them into an oven dish and layer the berries on top.
  4. Remove the crumble mix from the food processor and layer it on top, roughly spreading it with your fingers and breaking it up slightly. Dust a little cinnamon on top and place in the oven at 180C to cook for 20 minutes.
  5. This dish is best served warm after a cosy family meal, with a little coconut yoghurt drizzled over the top.

About the author

Nutrition coach in training, blogger at The Plant Based Londoner, recipe developer and avid nut butter addict, Megan is considers herself the ultimate healthy foodie. You’ll find her in the kitchen, cooking up nutritious yet oh so indulgent plant-based goodies.

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