Mixed Berry Crumble is the Dairy-Free Dessert You’re Craving for Summer


Crisps and crumbles are my all-time favorite desserts. There is just something about sweet crisp topping and baked fruit. Like most people, I typically use apples for the filling, but in summer, it’s nice to mix things up. With the season’s fresh fruit, you can make peach crisp, a strawberry rhubarb crumble, or this delicious mixed berry crumble.

Mixed Berry Crumble Recipe - dairy-free, nut-free, soy-free, vegan, and gluten-free option

Mixed Berry Crumble is the Dairy-Free Dessert Your Craving for Summer

This is a very cookie-like crumble, with a consistency that depends a bit on the dairy-free buttery sticks you use. Brands like Miyoko’s impart less salt and bake up more like shortening (slightly fluffier and less greasy), while brands like Earth Balance provides a little more crisp. You could also use palm shortening as a substitute.

If you want to use oil instead of buttery sticks, add it last. Whisk the brown sugar in with the flour mixture. Then add 1/2 cup oil and the vanilla and whisk to combine. Add more oil, as needed, to get thick, moist crumbles. Coconut oil is my favorite, because I like the way it firms up the crisp when chilled. But in a pinch, your favorite baking oil will work. The end texture will be a little different, but still delicious.

Mixed Berry Crumble Recipe - dairy-free, nut-free, soy-free, vegan, and gluten-free optionThis Mixed Berry Crumble recipe with photo was shared with us by Culinary.net.

Special Diet Notes: Mixed Berry Crumble

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free optionally soy-free, vegan, and vegetarian.

For gluten-free mixed berry crumble, you can use your favorite gluten-fee flour blend, or simply use gluten-free oat flour. Adjust the flour amount up, if needed, to get the right crumble consistency.

Dairy-Free Mixed Berry Crumble
Prep time
Cook time
Total time
This dessert marries three everyday summer berries with thick bits of crumble. But you can certainly mix up the fruit with other berries.
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
  • 2 cups strawberries, sliced
  • 2 cups blackberries
  • 2 cups blueberries
  • 3 tablespoons non-GMO cornstarch or arrowroot starch
  • 2 tablespoons lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1½ cups brown sugar
  • 1 cup dairy-free buttery sticks (se post above for recommendations), softened
  • 2 teaspoons vanilla extract
  • Dairy-Free ice cream, for serving (optional)
  1. Preheat your oven to 350ºF and grease a 9x13-inch baking dish.
  2. In large bowl, stir together the strawberries, blackberries, and blueberries. Add the starch and lemon juice, and stir to combine. Refrigerate the mixture for 20 minutes.
  3. In medium bowl, whisk together the flour, baking powder, and salt.
  4. In a mixing bowl, beet the brown sugar, buttery sticks, and vanilla extract on medium speed with a mixer until combined. Gradually add the flour mixture and blend, until crumbles form.
  5. Pour the berries into your prepared baking dish. Evenly top the berries with the crumbles.
  6. Bake the crumble for 30 to 40 minutes, or until lightly browned.
  7. Serve topped with dairy-free ice cream, if desired.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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