Blueberry & Blackberry Crumble


This is a recipe that has been going on repeat all summer in our family. It is such a simple and tasty (vegan and gluten-free) dessert that even my dad asked for the recipe so he could bake it himself. And that says a lot, considering that my dad rarely serves any other desserts than ice cream when we are visiting. He has a summer house a bit outside Stockholm and the blueberries are literally flooding the forests around the house this time of the year. We picked the blueberries for this crumble there, which of course makes it taste extra good. If you are not lucky enough to have a forest filled with blueberries around your house, store-bought berries would work fine as well. You can even use frozen berries and use it as a winter recipe. Before the blueberries and blackberries were in season, we also did this recipe with red currants and raspberries – also great! It’s a vegan recipe but if you prefer, you can replace the coconut oil with butter.

We have created this youtube video for the recipe that not only demonstrates how easy it is to prepare, but also gives you a hint of how gorgeous the forest blueberries are when we pick them. We recorded these new videos just a few weeks ago and Luise did an amazing job, considering the size of her pregnant belly. So make sure to check it out!


Baked Blackberry & Blueberry Crumble

Berry Filling:
2 cups / 225 g blueberries
2 cups / 225 g blackberries
½ tsp ground vanilla
2 tsp lemon juice
1 tbsp maple syrup or honey

Crumble Topping:
2 1/2 cups / 240 g rolled oats (cert. gluten free if you are allergic)
5 tbsp almond flour/meal (or ground almonds)
a pinch sea salt
½ tsp ground vanilla
5 tbsp maple syrup or honey
5 tbsp cold-pressed coconut oil, room temperature

Preheat the oven to 175°C / 350°F. Rinse all berries. Place in a baking dish and toss with vanilla, lemon juice and maple syrup. Prepare the crumble in a separate bowl. Start by mixing oats, almond flour, salt and vanilla. Then add maple syrup and coconut oil. Use your hands to mix until combined. Pour the crumble filling evenly over the berries. Bake in the oven for 35-40 minutes until the fruit juices are bubbling around the edges and the crumble is firm and lightly browned. Serve as it is or with a dollop of yogurt or vegan ice cream on top.
Keeps for 3-5 days in the fridge. Freezes and reheats well.




PS! We are coming to London for some book related events in September. I will be teaching a Guardian Masterclass in Food Photography & Styling, the 24 September. It’s a half-day course that ends with a short workshop and photo shoot. There are only 20 spots available so hurry if you want to join. Click here to read more about it and to book tickets! We will let you know about any other events in London as soon as possible. /David

PS2! If anyone was wondering. Still no baby.


  • Eloyse
    it should be fantastic!!!...can you suggest me something else ..I can not eat oats...can I use Almond flour?
  • Alex
    Looks amazing..what type of flour would you suggest substituting for someone with nut allergies? I want to make it for thanksgiving but my sister is highly tree-nut allergic (not allergic to coconut :) Thanks!
  • nimisha gupta
    aah.....thats a perfect recipe to satisfy your sugar rush.....cant wait to try it on my own :) blueberry is my favourite :) even i have a collection of few healthy desserts on to cater to your sweet platter in a healthy way. You can try them with your own variations :D
  • Julia
    Do you think I can put in a few dates to add a sweet flavour instead the maple syrup? This recipe is amazing:)
  • kat
    what is the tea shown in the video, on the table at the end? looks yummy! :) kat
  • Mmm this looks tasty, i must try to make this recipe later in the week for dessert. Thanks for sharing :)
  • Yvonne
    i made it yesterday, delicious!! can not wait for your new book greetings from the netherlands!
  • Marta
    OMG! Guys I've just made this incredible blueberry-blackbery crumble and it turned out simply amazing! My whole family loved it! Thanks for sharing such delicious recipes! Greetings from Italy!
  • Laurice
    Made this over the weekend, using fresh blueberries & blackberries. Fantastic! Easy to make, quick & simple. Had it with ice cream for dessert & with yogurt for breakfast the next day.
  • blackberry and blueberry is my favourite ... i need to try it...
  • lwyne
    Hi, I really love you small bowls et some other plates you have on the same style : white with some dark speckles. Where can you find these beautiful stuffs? Have a good day.
  • Eimear
    Hi Luise, David, Elsa and Isaac; I have made this crumble two weekends in a row since I first discovered your blog via the Guardian (when I was looking for beetroot recipes). I have been using it as a great way to smother all the lovely autumn fruit I keep getting given. I made it the first time with Victoria plums (I added cinnamon too) and I have just made it with beautiful Bramley apples I was given as well as blackberries from the garden. I'm going to try using ground hazelnuts instead of almonds for a change next time I try it out- probably with pears! I used jumbo oats the first weekend as that was all I had, and I loved it so much I used it again. Just to say it works just fine and sticks together perfectly. I used probably double the weight of fruit in the recipe as I have been getting lots of home-grown and hedgerow fruit and need to use it up. Your blog has very quickly become my favourite- absolutely beautiful photography and even more beautiful recipes- I love the carrot, tomato and coconut soup and the coconut banana grain free pancakes. Keep doing what you're doing, you have an amazing talent!
  • Absolutely delicious! I used fresh dates instead of honey and it worked out perfect. Thanks for this recipe!
  • Monica
    I made this with sour cherries and chunks of shaved coconut too and it was absolutely divine! I would next time add more cherries/fruit as i found there wasn't quite enough. Also, I swapped the maple syrup/honey for Yacon Syrup which is much lower GI and much better for the diabetics! Absolutely delicious :) next time will also add chopped nuts to the crumble topping.
  • Sophie
    Thank you for this great crumble!. On a side note, Do you have by any chance a good receipe of a GF blueberry pie to recommend? Desperately looking for one but in vain! All the best from San Francisco
  • Dominique
    Good recipes, the best BUT for Green Kitchen you should change your website so we can print ONLY the recipe, not with all the comments. It is a blatant waste of paper.
  • SOLD! I'll take the whole pie! This looks insanely good. Your photos are beautiful and so engaging.
  • Oh YUM! I make single serving crumble recipes in the microwave all the time (I actually made a blog post as well) and this just made my mouth water. I love that you are doing videos now! Beautiful photos, as always. <3 Renee
  • Your videos are so inspiring! So cool that you're giving a photography workshop in London. Any chance you'll be having one in Stockholm?
  • Jayme
    This just came out of my oven and my husband and I ate it for breakfast with yogurt. I reduced the amount of honey in the crumble and added raspberries as well. It was delicious! Thank you!
  • Oh how gorgeous! Loving these beautiful videos of yours - and I have heaps of berries that would be perfect to make crumble with. I better get on it! Sending love to the whole family x
  • This recipe looks great and I love your videos I always look forward to watching them. Just missed out on your Guardian food styling course (sounds great) but let us know if you come back again! Good luck with the exciting next couple of weeks!
  • Thannks for sharing your thoughts on gluten-free. Regards
  • That crumble looks so deliciously blue that I can't stand it. Perfection.
  • Love, love, love this! And congratulations to your new addition :)
  • Harpreet Khera
    Thanks! I hope to make it this weekend. How many does the recipe serve?
  • crumbles are my favorite!! Though I won't like I actually eat mostly the crumble part. I'm going to make this recipe. Never tried it with almond flour. And just saw the instagram!! Congratulations :) x
  • Love this recipe. It's great for back to school as I need to ramp up healthy but yummy dishes for my kids.

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