Healthy Berry Breakfast Crumble - Dairy Free

A golden brown, crispy crumble made from almonds and oats top mixed berries cooked until saucy and bubbling, this Healthy Berry Breakfast Crumble can be eaten for breakfast or as a healthy dessert. This recipe is made using wholesome ingredients and is dairy free and vegan.

My absolute favourite way to serve this breakfast crumble recipe is warm with a few spoonfuls of coconut yoghurt. Or serve topped with scoops of vanilla ice cream for a delicious dessert. If you love this recipe then you might also like to try my Gluten Free Apple Crumble.

Things to Love About Berry Breakfast Crumble

• plant-based - this recipe is completely dairy free, making it vegan and plant based.
• low gluten - I have used non-contaminated rolled oats so this recipe is wheat free and technically gluten free (though if you are Coeliac please check with your specialist before eating oats first!).
• quick to prepare - this fruit crumble takes just minutes to prepare and is ridiculously easy to make.
• great to meal prep - meal prep for four delicious breakfasts!

Ingredients Notes & Substitutions

This delicious breakfast is made using just a handful of simple ingredients. Find all of the ingredients below as well as any notes or possible substitutions.

• rolled oats - I always use non-contaminated old fashioned rolled oats, which means that they are free from wheat and gluten. As I mentioned before, if you are a Coeliac it is best to check with your specialist before eating these oats, as they may not be suitable.
• rice flour - this is just to help the crumble bind. Swap for brown rice flour, buckwheat flour or wholewheat flour (if not gluten free).
• flaked almonds - if you have a nut allergy you can swap the almonds for shredded coconut.
• vanilla extract - this is optional but adds delicious flavour.
• pure maple syrup - always use pure maple syrup and not maple flavoured syrup. Maple flavoured syrup contains high fructose corn syrup, which is highly refined. Plus pure maple syrup tastes way better.
• macadamia oil - if you're allergic to macadamias you can swap the macadamia oil for extra virgin olive oil or coconut oil (melted).
• frozen or fresh berries - I've used frozen mixed berries but you can also use a mix of fresh blueberries, strawberries and raspberries. Stone fruits like peaches and nectarines work really well for crumble as well, just thinly slice and remove the seed if you would like to try this recipe with stone fruit. Or if you would prefer a blueberry crumble you could use all blueberries.
• tapioca starch - this is used in the berry mixture to create a thicker sauce. You can also use corn starch or arrowroot starch instead of tapioca if preferred.

How to Make Berry Breakfast Crumble

Crumble is one of those desserts that is easy to throw together in a pinch. It requires very few ingredients, almost zero baking skills and tastes so good it's hard to believe it was so easy to make. Follow my simple step-by-step instructions to get the perfect crumble!

First make the crumble topping. Start by whisking together macadamia oil, vanilla extract and maple in a small bowl until thick and well combined. To a medium bowl add the rice flour, flaked almonds and rolled oats. Now pour in the macadamia oil mixture and stir until the oat mixture is evenly coated.

Next, prepare the berries. Tip your berries of choice into a large bowl and top with the tapioca starch. Stir until the berries are evenly coated. Tip the berries into a small baking dish and sprinkle the crumble mixture over the top.

Now it's time to bake it! Bake the crumble for at least 50 minutes so that the berries cook down nicely and get super juicy and bubbly. For best results, bake the crumble on the bottom shelf of the oven to prevent to the crunchy topping from burning.

Serve warm topped with a scoop of natural or Greek yoghurt.

Storage

Store leftover crumble in the baking dish, covered, or in an airtight container, in the fridge for up to 5 days. To freeze, divide crumble between individual airtight containers and freeze for up to 6 months.

📖 Recipe

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