This vegan oat and blackberry crumble pie is as decadent as it is sweet. It’s the perfect vegan dessert recipe.
I have really been loving blackberries lately. I can’t say that I prefer them over strawberries because I seem to have strawberries more than any other berry. But blackberries are a very close second!
Unfortunately, I find it very difficult to find fresh blackberries in Australia except for a few weeks in the summer. I resort to buying nice big bags of frozen blackberries which I use when I can. Don’t let the photos fool you. This is definitely a blackberry vegan crumble pie, but since I used all my blackberries in the recipe I had to use some frozen mulberries as decoration. I am sure mulberries would taste just as delicious in the pie, but they are so incredibly difficult to find! They are in my part of the world anyway.
The recipe I am sharing today is an adaptation of my strawberry crumble bars I shared a few weeks ago. The only thing I did differently was use blackberries instead of strawberries and use a tart tin instead of a slice tin. This vegan pie recipe is full of plant-based protein from the almonds, full of antioxidants and fiber, and is also delicious for breakfast with a big dollop of coconut yogurt!
Enjoy a Slice of This Vegan Oat and Blackberry Crumble Pie
Ingredients
- BASE:
- 1 cup almonds
- 1 cup rolled oats (gluten free is necessary)
- 1 cup pitted medjool dates
- FILLING:
- 1 500g bag of frozen blackberries
- CRUMBLE TOPPING:
- 1 cup rolled oats
- ½ cup wholemeal spelt flour or buckwheat flour for completely gluten free
- ⅓ cup almond meal
- ¼ cup coconut sugar
- 1 TBSP cinnamon
- pinch salt
- ⅓ cup sunflower or grapeseed oil
Instructions
- For the base: add all your base ingredients into a food processor and process until sticky to the touch. If your mixture is not sticky enough, add a few more dates. Press mixture evenly into the bottom and sides of a lightly greased tart/pie tin. I used a standard 24 cm tart tin.
- For the blackberry filling: empty your bag of frozen blackberries over your base
- For the Crumble topping: Add all your ingredients except oil to a separate bowl and mix well. Pour your oil over the top of the crumble mixture and mix well until the mixture is evenly coated in oil.
- Pour crumble over your blackberries and flatten slightly with a spatula.
- Bake at 180 C for 30 minutes.
- Allow to cool before serving.
- Enjoy for breakfast with some vegan yogurt, custard or ice cream.
6.4.5
Whip up some more decadent, vegan desserts! Try making my vegan caramel tarts with pecan butter and chocolate. The creamy, dairy-free treats are incredibly nutty and contain no real sugar. Blended dates make it sweet!
Try my no-bake coconut and chocolate bounty slices, too. They’re sure to satisfy any sweet tooth. They feature a layer of raw coconut topped with a delicious chocolate coating. Plus, this recipe is so easy to make.
If you’re looking for something to make for dinner, try making my vegan meat sausage rolls with walnuts and lentils. The hearty rolls feature a puff pastry that is filled with a meatless sausage made of walnuts, lentils, oats, and breadcrumbs. The meat-free rolls are so good, your whole family is sure to enjoy them.
This recipe was republished with permission from Hazel and Cacao.
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