Apple Cranberry Blackberry Crumble Fruit Bake

Apple Blackberry Cranberry Crumble on a plate.

Apple Cranberry Blackberry Crumble Fruit Bake

Warm, fall fruit covered in a sweet crumble oat topping and topped with a scoop of ice cream. Every bite of this vegan and gluten-free dessert is SO good! This Apple Blackberry Crumble Fruit Bake can be prepped in just 15 minutes and is one of my favorite cozy desserts for a chilly evening!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings Servings

Calories 368kcal

Author Christine McMichael

Ingredients

Fruit Bake

3 medium or 2 large Honeycrisp apples peeled and sliced, about 5 cups
2 cups cranberries fresh or frozen
2 cups blackberries
1/2 cup brown sugar
2 teaspoons vanilla extract
1 Tablespoon lemon juice
2 Tablespoons tapioca starch 3 if using frozen cranberries

Gluten-Free Crumble Topping

3/4 cup gluten-free all-purpose baking flour
1/2 cup rolled oats
1/2 teaspoon salt
6 Tablespoons vegan butter melted
1/2 cup coconut sugar or granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Combine all ingredients for the crumble and set aside.
Combine the sliced apples, blackberries, cranberries, brown sugar, vanilla, and lemon.
Add in the tapioca and toss to combine.
Transfer to a 9-inch pie dish, skillet, or casserole dish.
Add on the crumble topping.
Bake for about 50 minutes or until the top is golden brown and the filling is a bit bubbly.
Remove from the oven and let cool slightly.
Top with a scoop of vegan vanilla ice cream and enjoy!

Video

Notes

You can use any type of fresh berries in this fruit bake!

Top with a dollop of coconut yogurt, scoop of vegan ice cream, or vegan whipped cream.

Leftovers will keep in the refrigerator in an airtight container for up to 2-3 days.

This can also be frozen for up to 3 months! To reheat, pop it in the microwave for a few minutes or in the oven.

Nutrition