Quinoa mixed berry crumble is an easy dessert recipe that combines the sweetness of fresh or frozen fruits with a crunchy, nutty quinoa crumble topping. Healthy, vegan, and gluten-free.
This quinoa fruit crumble is a delicious plant-based dessert that combines the tangy sweetness of fresh or frozen fruit with a crunchy, nutty topping made from protein-packed quinoa, oats, and almond flour.
It’s a healthier twist on a classic crumble that allows you to indulge while still getting a nutritional boost. It’s easily customizable with your favorite seasonal fruit. This crowd-pleasing dessert is sure to become a new favorite.
The quinoa adds a unique texture and provides a boost of plant-based protein, making this dessert a bit more satisfying than a traditional fruit crumble.
Inspired by my vegan Blueberry Crisp and Blueberry Quinoa Breakfast Bowl, you can enjoy it for dessert or breakfast. It’s just that good and healthy. Enjoy!
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Ingredients you’ll need
These simple ingredients create a fruity dessert crumble. It’s sweet, satisfying, and nutrient-dense, incorporating the protein and fiber from quinoa, the antioxidants and natural sweetness from fresh or frozen fruits, and the nutty flavor and crunch from almond flour and oats in the crumble topping.
For the fruit filling
- Fresh or frozen mixed berries
- Maple syrup
- Vanilla extract
- Lemon juice
- Ccornornstarch or arrowroot powder
- Ground cinnamon
For the quinoa crumble topping
- Cooked quinoa, room temperature or chilled
- Gluten-free oats
- Almond flour
- Maple syrup
- Vanilla extract
- Ground cinnamon
- Salt
See the recipe card down below for quantities and specific instructions.
How to make Quinoa Mixed Berry Crumble
You won’t believe how easily this recipe comes together. A few simple and wholesome ingredients quickly to create this amazing vegan dessert.
Preheat oven to 350°F (175°C). Mix fruits, maple syrup, vanilla, lemon juice, cornstarch, and cinnamon in a large bowl. Transfer to a baking dish.
Combine cooked quinoa, oats, almond flour, maple syrup, vanilla, cinnamon, and salt in another mixing bowl until crumbly.
Sprinkle quinoa crumble topping evenly over the fruit mixture in the baking dish.
Bake for 35-40 minutes until the fruit bubbles and the topping is golden brown. Let cool for 10 minutes before serving.
Hint: Serve warm, cold, or room temperature, optionally, with a scoop of vegan vanilla ice cream or a dollop of coconut yogurt.
Substitutions
Here are a few substitution suggestions that work well in this recipe.
- Quinoa flour, whole wheat flour, or even almond meal can be used instead of almond flour.
- Quinoa flakes are an excellent replacement for oats in this recipe.
- Apple cider vinegar is good if you don’t have fresh lemon juice.
Variations
There are endless possibilities for creating delicious variations of this fruity dessert crumble by swapping out different fruits, nuts, spices, or sweeteners to suit your taste preferences or dietary needs.
- Replace the mixed berries with fresh blueberries.
- Try different types of stone fruit like peaches, plums, cherries, nectarines, or mangoes.
- Tossing in some chocolate chips is a great pairing with fruit.
- Mix some coconut sugar or brown sugar in the crumble to create a really crisp topping.
- Chopped walnuts or pecans add a really nice crunch to the crumble.
Storage
Let the crumble cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. You can reheat individual portions in the microwave or oven before serving.
Top tip
Let the quinoa fruit crumble cool for at least 10 minutes after baking to let the juices thicken slightly, ensuring the crumble holds together nicely when served.
Quinoa Mixed Berry Crumble FAQs
Cornstarch is the secret to thickening the filling in a crumble. You want to ensure the edges come to an aggressive simmer to ensure the juices thicken.
Arrowroot or tapioca flour can be used in place of the cornstarch. Be sure to use 2 tablespoons of tapioca per 1 tablespoon of cornstarch.
A crumble is a crisp without the oats in the streusel.
More vegan dessert recipes
Looking for more fruity dessert recipes? Try these:
Quinoa Mixed Berry Crumble (Vegan, Gluten-Free)
Quinoa mixed berry crumble is an easy dessert recipe that combines the sweetness of fresh or frozen fruits with a crunchy, nutty quinoa crumble topping. Healthy, vegan, and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: Vegan Dessert Recipes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the filling:
- 4 cups of fresh or frozen mixed berries
- 2 tablespoons of pure maple syrup
- 1 tablespoon of lemon juice
- 2 tablespoons of cornstarch or arrowroot powder
- ¼ teaspoon of ground cinnamon
For the Quinoa Crumble Topping:
- 1 cup cooked quinoa (chilled or room temperature)
- ½ cup of rolled oats
- ½ cup of almond flour
- ¼ cup of maple syrup
- 1 teaspoon of vanilla
- ½ teaspoon of ground cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the fruits, maple syrup, vanilla extract, lemon juice, cornstarch (or arrowroot powder), and cinnamon until well combined. Transfer the fruit mixture to a baking dish.
- Combine the cooked quinoa, rolled oats, almond flour, maple syrup, vanilla extract, cinnamon, and salt in another mixing bowl. Mix well until it forms a crumbly consistency.
- Sprinkle the quinoa crumble topping in an even layer over the fruit mixture.
- Bake for 35-40 minutes or until the fruit bubbles and the topping is golden brown.
- Remove from the oven and let cool for at least 10 minutes before serving. This will give the fruit filling time to thicken even more.
- Serve warm, optionally, with a scoop of vegan vanilla ice cream or a dollop of coconut yogurt.
Notes
- Let the crumble cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. You can reheat individual portions in the microwave or oven before serving.
Nutrition
- Serving Size: ¾ cup
- Calories: 182
- Sugar: 16.9 g
- Sodium: 4.4 mg
- Fat: 2 g
- Carbohydrates: 33 g
- Fiber: 3.4 g
- Protein: 3.3 g
- Cholesterol: 0 mg
Thank you! This was absolutely delicious and is so versatile and healthy. We absolutely love your recipes.
Super simple. Super delicious. This is the second time I’ve made it in perfect every time. Only issue is sharing it ha ha ha have not made a recipe. I did not like from you yet. Thank you so much.
Thanks Shane, another winning recipe from you. Made this tonight, exactly to the recipe, and it turned out great. I used some fresh strawberries, fresh blueberries, some frozen cherries & blueberries & blackberries, and a pear that had been in the fridge for far too long. Left it in the oven a few extra minutes to make the crumble a bit more toasted. Great for cleaning out the fridge or freezer, and it was delish. The size of the pan wasnt specified – I used an 8×8 baking pan and it was fine.
Sounds delicious! Do you think I could substitute oat flour for the almond flour?
Sure thing.
Quinoa mixed berry crumble is an easy dessert recipe that combines the sweetness of fresh or frozen fruits with a crunchy, nutty quinoa crumble topping. Healthy, vegan, and gluten-free.