Wild Blackberry Crumble

by Edward Daniel
Caption of Wild Blackberry Crumble. Image by Edward Daniel (c).

Wild Blackberry Crumble freshly harvested has this delicate natural taste. This crumble is succulent and sensual.

Caption of Wild Blackberry Crumble. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Base
  • 300g blackberries
  • 50g maple syrup
  • ½ lime, juice
  • Pinch of salt
  • Topping
  • 100g millet grains
  • 100g oats
  • 45g coconut oil
  • 25g 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 leave to cool and tuck in with some ice-cream.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.