Blackberry Crumble

by Edward Daniel
Blackberry Crumble recipe.

Juicy ripe burst berries covered with a layer of crunchy toasted millet and golden flaky oats; Blackberry Crumble.

Mash your tongue around something warm and crunchy.

Make this:

  • When you’ve got the in laws over for dinner and need to impress them with something warm and hearty
  • When you’ve got your nephews/nieces over for the day and want to show them the huge love you have for them
  • When you’re at your self-catering weekend getaway and the ambience of that country stroll to linger

This recipe was inspired by foraging punnets of blackberries in the Cornish countryside.

This Blackberry Crumble has a hint of lime and a pinch of salt to lift it to ever dizzier heights.

This Crumble is vegan and gluten-free.

to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Blackberry Crumble recipe.
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Base
  • 500g blackberries
  • 50g maple syrup
  • 1 lime, juice
  • Pinch of salt
  • Topping
  • 150g millet grains
  • 150g oats
  • 50g coconut oil
  • 40g raw unrefined cane sugar


  1. Preheat the oven to gas mark 180 degrees Celsius (or 160 degrees Celsius if fan oven).
  2. In a bowl mix together the maple syrup, lime juice and pinch of salt. Coat the blackberries in this mixture. Place the blackberries on the base of a baking dish.
  3. Blend or process the sugar, and half of the oats and millet until fine.
  4. In a large mixing bowl, mix together the millet, oats, and sugar. Add the coconut oil. Using your fingers gentle mix the ingredients until the oil has melted in.
  5. Place the gluten-free topping over the blackberries. Bake in the oven for about 20 minutes.
  6. Serve hot with or without custard or tuck in with some ice-cream.


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