Berry Breakfast Crumble

Berry Breakfast Crumble

This berry breakfast crumble is absolutely delicious, with a rich and tart berry base and a wonderful golden crumble topping; it really does feel like eating dessert for breakfast. However, you can also enjoy for dessert (maybe with a spoonful of ice cream!)

This Berry Breakfast Crumble has a wonderful topping that is packed with so much goodness.

It’s a great source of fibre, healthy fats and plant protein (basically, it contains lots of oats, seeds, almond butter and coconut oil).

Additionally, the berry base is incredibly easy to whip up. I personally use frozen berries (they’re typically cheaper and I always have them in the freezer) combined with a little cornflour, lemon juice, and, if you feel inclined, some maple syrup.

The berries turn into a bubbling, sticky pie-like filling that you won’t be able to get enough of!

Berry Breakfast Crumble
Berry Breakfast Crumble
Berry Breakfast Crumble
Berry Breakfast Crumble
Berry Breakfast Crumble

For the Berry Layer:

  1. Frozen berries or fresh: Berries are the star ingredient in this dish, providing a burst of flavors, natural sweetness, and a vibrant color. They are an excellent source of antioxidants, vitamins, and fiber. Fresh berries can be used when in season, while frozen berries are a convenient option year-round.
  2. Lemon juice: The addition of lemon juice adds a subtle tartness that balances the sweetness of the berries and helps to prevent the fruits from turning dull in color.
  3. Maple syrup (optional): Maple syrup is an optional ingredient that ca
    n be used to enhance the natural sweetness of the berries if desired. It also adds a distinct, warm flavor to the dish.
  4. Cornflour: Cornflour acts as a thickening agent, helping to create a luscious and slightly syrupy consistency for the berry layer. It prevents the juices from becoming too watery and allows the flavors to concentrate.

For the Crumble Topping:

  1. Rolled oats: Rolled oats form the base of the crumble topping, providing a chewy and nutty texture. They are a great source of fiber, protein, and various minerals.
  2. Mixed seeds (sunflower and pumpkin seeds): The addition of mixed seeds contributes a crunchy texture and a nutty flavor to the crumble topping. Seeds are also a good source of healthy fats, protein, and minerals.
  3. Ground almonds: Ground almonds add richness and a slightly sweet, nutty flavor to the crumble topping. They also contribute to the overall texture and help bind the topping together.
  4. Cinnamon: Cinnamon adds warmth and depth of flavor to the crumble topping, complementing the sweetness of the berries and the nuttiness of the other ingredients.
  5. Salt: A pinch of salt helps to balance and enhance the flavors in the crumble topping, preventing it from tasting overly sweet or one-dimensional.
  6. Coconut oil: Melted coconut oil helps to bind the crumble topping ingredients together and creates a crispy texture when baked.
  7. Almond butter: Almond butter not only adds a rich, nutty flavor to the crumble topping but also contributes to the overall binding and moisture of the topping.
  8. Vanilla: Vanilla extract adds a warm, aromatic flavor to the crumble topping, enhancing the overall taste and aroma of the dish.
Berry Breakfast Crumble

Berry Breakfast Crumble

Georgina Burgess
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Dessert, Healthy Snack
Servings 4


For the Berry Layer:

  • 500 grams frozen berries or fresh
  • 2 tsp lemon juice
  • 1 tbsp maple syrup (optional)
  • 1 tbsp cornflour

For the Crumble Topping:

  • 100 grams rolled oats
  • 50 grams mixed seeds (chopped/crushed) I use sunflower and pumpkin seeds
  • 25 grams ground almonds
  • 1 tsp cinnamon
  • Pinch salt
  • 2 tbsp coconut oil melted
  • 1.5 tbsp almond butter
  • 1 tsp vanilla


  • Preheat the oven to 175C (350F)
  • Add the berries to your oven proof dish along with the cornflour, lemon juice and maple syrup (if using), mix until thoroughly combined
  • Make the crumble topping by adding the oats, ground almonds, crushed seeds, salt and cinnamon and stir.
  • Add in the melted coconut oil, almond butter and vanilla extract and mix well.
  • Sprinkle the crumble over the berry layer, then place in the oven to bake for 20-25 minutes, or until the crumble is golden brown and the fruit is bubbling. Serve with vegan yoghurt or ice cream. This will keep in the fridge, covered, for upto 3 days. Reheat in the microwave or you can put the whole thing in the oven to heat through (at a low temperature). Enjoy!

Why Not Try These?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating