© 2014 Green Kitchen Stories Black_and_blueberry_crumble_1

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.


  1. Posted 13 Aug ’14 at 19:39 | #

    Oh yum! I have blueberries and raspberries in the kitchen right now and was feeling pretty unsure of what to do with them. I think I may sub the blackberries for my raspberries and whip this up tonight.

    • Caroline
      Posted 30 Mar ’15 at 22:46 | #

      I made it with blueberries and raspberries and it was delicious :-)

  2. Els
    Posted 13 Aug ’14 at 19:44 | #

    Looks wonderful!! I will definitely try this crumble topping, however I can’t pick blueberries here in Amsterdam :(. But blackberries are possible.
    Hopefully the baby will come soon now!

  3. Posted 13 Aug ’14 at 19:46 | #

    Love love LOVE the video!

  4. Gabriele
    Posted 13 Aug ’14 at 20:00 | #

    Finally! I am so happy finding the recipe today – I have been looking for something similar for many days. I remember, it was some weeks ago, when you promised to post it once :) (showing a mouthwatering photo of berries with crumble topping) … Thank you so much, I think I will do this tomorrow with red currants or blackberries. All the best, Gabriele.

  5. Posted 13 Aug ’14 at 20:03 | #

    This reminds me of a summer dish from my childhood. Looks scrumptious!

  6. Posted 13 Aug ’14 at 20:30 | #

    Looks delicious! I’m swamped with blackberries right now, so this is definitely going on my “to-make” list. Thanks for sharing!

  7. Posted 13 Aug ’14 at 20:31 | #

    My favorite kind of dessert! So easy, so summery!)

  8. Posted 13 Aug ’14 at 20:33 | #

    This looks so good. I’m swimming in blackberries over here, so this is definitely going on my “to-make” list. Thanks for sharing!

  9. Posted 13 Aug ’14 at 20:52 | #

    Gosh, I gotta go back to Sweden. We used to go camping there every summer and there were blueberries everywhere! I haven´t had the chance to come back the last few years but I really miss it. Also, really excited for the baby! :)

  10. Posted 13 Aug ’14 at 22:20 | #

    I love blackberries! Definitely going to have to try this. Thank you for sharing!

  11. Posted 13 Aug ’14 at 22:22 | #

    This looks superb, and love the video!

  12. Posted 13 Aug ’14 at 22:33 | #

    Oh this looks so yummy <3


  13. Posted 13 Aug ’14 at 22:40 | #

    Ah! I was just thinking about how I need a recipe to use up my bounty of blueberries! I’ve got a couple of bushes in my yard which I’ve been snacking on out of hand. But something special must be done while I’ve got them fresh!

  14. Posted 13 Aug ’14 at 23:03 | #

    i have only made apple and cranberry crumble so far but with berries, esp this time of the year sounds wonderful.

  15. Posted 13 Aug ’14 at 23:11 | #

    Looks so delicious and beautiful video as usual! I would love to see you have a meet up in london!


  16. Posted 14 Aug ’14 at 00:15 | #

    Delicious! I’m heart broken that summer is almost over. I need to eat all the blueberries I can before it’s too late. I will add this recipe to the list.

  17. Posted 14 Aug ’14 at 01:26 | #

    So vividly purple – what a beautiful dessert to start preparing for and celebrating autumn.

  18. Posted 14 Aug ’14 at 05:27 | #

    The perfect summer sweet treat!

  19. Posted 14 Aug ’14 at 06:54 | #

    Looks delicious, thanks for recipe.

  20. Posted 14 Aug ’14 at 08:23 | #

    This is just the crumble recipe I have been looking for! Hurray! I can’t wait to try it out. When freezing though, do you freeze it before or after baking?

  21. Posted 14 Aug ’14 at 08:29 | #

    Such an inventive way to make crumble, looks wonderful and thanks for sharing.

  22. Eva
    Posted 14 Aug ’14 at 09:57 | #

    It looks delicious!

    PS: where did you buy your ceramic bowl, please? It’s really nice.

  23. Posted 14 Aug ’14 at 10:47 | #

    Blåbär ihop med svarta vinbär och citron är verkligen en klockren kombination! :)

  24. Sandra
    Posted 14 Aug ’14 at 12:16 | #

    Hey hey,

    A gorgeous recipe, but I am allergic to almonds/almondflour (if it is heated!! not raw), so is there a substitute for the almondflour, please?

    Thanks a lot!

  25. Nya
    Posted 14 Aug ’14 at 12:50 | #

    Just made it as a winter dessert – with frozen blueberries and raspberries, and Australian Red Gum honey. Delish!!! This will become a regular in our home. Thankyou xxx

  26. Posted 14 Aug ’14 at 12:54 | #

    The dark berries are my favourite and I can’t wait to try this recipe! Gorgeous!

  27. Posted 14 Aug ’14 at 13:45 | #

    Awww love the video! Thus crumble looks perfect!

  28. Posted 14 Aug ’14 at 14:35 | #

    Beautiful video, again. It’s hard to beat a crumble. I adore the blueberry and blackberry combination here.

  29. Posted 14 Aug ’14 at 14:42 | #

    This looks sooo delicious! We also have an abundance of blueberries and I think I just might put some of them to use in this crumble!
    Gorgeous photos and video as well!! :)

  30. Posted 14 Aug ’14 at 15:34 | #

    THESE COLORS!!!!! oh heavens, i am in love.

    i just made a coconut oil-type fruit crumbly thing the other day, and i loved the coconutty flavor in it but of course i didn’t write the recipe down! i will definitely be making your recipe :)

  31. Posted 14 Aug ’14 at 16:20 | #

    Love this recipe. It’s great for back to school as I need to ramp up healthy but yummy dishes for my kids.

  32. Posted 14 Aug ’14 at 16:42 | #


  33. Posted 14 Aug ’14 at 16:55 | #

    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

  34. Posted 14 Aug ’14 at 18:08 | #

    What a great recipe and it’s wonderful that it’s gluten free!

  35. Harpreet Khera
    Posted 14 Aug ’14 at 19:09 | #

    Thanks! I hope to make it this weekend. How many does the recipe serve?

  36. Posted 14 Aug ’14 at 23:23 | #

    Love, love, love this!
    And congratulations to your new addition :)

  37. Posted 15 Aug ’14 at 00:19 | #

    That crumble looks so deliciously blue that I can’t stand it. Perfection.

  38. Posted 15 Aug ’14 at 07:10 | #

    Thannks for sharing your thoughts on gluten-free. Regards

  39. Posted 15 Aug ’14 at 10:36 | #

    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!

  40. Posted 15 Aug ’14 at 19:57 | #

    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

  41. Jayme
    Posted 16 Aug ’14 at 14:56 | #

    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!

  42. Posted 16 Aug ’14 at 16:47 | #

    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?

  43. Posted 19 Aug ’14 at 02:52 | #

    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

  44. Posted 20 Aug ’14 at 18:35 | #

    SOLD! I’ll take the whole pie! This looks insanely good. Your photos are beautiful and so engaging.

  45. Dominique
    Posted 22 Aug ’14 at 21:11 | #

    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.

  46. Sophie
    Posted 25 Aug ’14 at 21:21 | #

    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

  47. Monica
    Posted 28 Aug ’14 at 02:42 | #

    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.

  48. Posted 6 Sep ’14 at 15:18 | #

    Absolutely delicious! I used fresh dates instead of honey and it worked out perfect. Thanks for this recipe!

  49. Eimear
    Posted 20 Sep ’14 at 22:21 | #

    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!

  50. lwyne
    Posted 21 Sep ’14 at 20:06 | #


    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.

  51. Posted 22 Sep ’14 at 18:15 | #

    blackberry and blueberry is my favourite … i need to try it…

  52. Laurice
    Posted 29 Sep ’14 at 15:25 | #

    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.

  53. Marta
    Posted 4 Oct ’14 at 07:22 | #

    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!

  54. Yvonne
    Posted 6 Oct ’14 at 20:33 | #

    i made it yesterday, delicious!!
    can not wait for your new book

    greetings from the netherlands!

  55. Posted 14 Oct ’14 at 10:25 | #

    Mmm this looks tasty, i must try to make this recipe later in the week for dessert.

    Thanks for sharing :)

  56. kat
    Posted 18 Oct ’14 at 03:19 | #

    what is the tea shown in the video, on the table at the end?
    looks yummy!

  57. Julia
    Posted 24 Oct ’14 at 09:09 | #

    Do you think I can put in a few dates to add a sweet flavour instead the maple syrup? This recipe is amazing:)

  58. nimisha gupta
    Posted 11 Nov ’14 at 14:19 | #

    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 http://www.sweetamrosia.co.in to cater to your sweet platter in a healthy way. You can try them with your own variations :D

  59. Alex
    Posted 20 Nov ’14 at 17:47 | #

    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!

  60. Eloyse
    Posted 21 Nov ’14 at 18:31 | #

    it should be fantastic!!!…can you suggest me something else ..I can not eat oats…can I use Almond flour?

  61. Posted 2 Mar ’15 at 02:14 | #

    I’m making this for my sister’s birthday but with large Fuji apples! A cinnamon apple crumble sounds delicious!! Thank you for the inspiration!

  62. Liz
    Posted 21 May ’15 at 15:00 | #

    I’ve just found your site and I’ve been browsing for the last hour, positively DROOLING over all of these incredible looking recipes! I have to say that your photography is so incredibly beautiful and your recipes are inspired, and I love the little injections of your personal life to the posts. Please never stop posting :) – a new, BIG fan from the UK

  63. Jessica
    Posted 21 Dec ’15 at 16:56 | #

    Made this this morning for breakfast with frozen blueberries. It was so simple, yet so delicious. Thank you :)

  64. Trish
    Posted 29 May ’16 at 14:39 | #

    Thanks so much for sharing your beautiful recipe! I made it (for breakfast!) with frozen berries (and a tbsp. of cornstarch), and it was delicious. I’m thinking of topping it with a dollop of coconut whipped cream next time. Thanks again.

  65. Deja
    Posted 9 Jun ’16 at 04:07 | #

    I LOVE this recipe. I make it regularly for breakfast. I omit the maple syrup in the fruit, and cut it to 3 tablespoons in the topping. I find this is sweet enough for breakfast. I also use any and frozen/fresh fruit I have. Cherries, peaches, apples, nothing is off limits!

Post a Comment

Your email is never published nor shared. Required fields are marked *