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Fruity Coconut Crumble - vegan & naturally sweetened

Fruity Coconut Oat Crumble - vegan & naturally sweetened

This fruity vegan crumble is everything you want from a summery dessert (or sweet dinner) - itโ€™s juicy, crispy, gooey & the best part is: itโ€˜s naturally sweetened and gluten-free (if using GF oats).

Healthy deliciousness that nourishes body & soul ๐Ÿ‡๐Ÿ’โœจ

[:de]Kategorien[:en]Course Tags[:] Dessert, Main Course
Tags berries, cherry, crumble, fruit, naturally sweetened, oats, plant-based, sugar-free, vegan
[:de]Vorbereitungszeit[:en]Prep Time[:] 30 minutes
[:de]Garzeit[:en]Cook Time[:] 30 minutes
[:de]Gesamt[:en]Total Time[:] 1 hour
[:de]Portionen[:en]Servings[:] 5 servings


Fruit filling:

  • 200 g red currants, stalks discarded
  • 100 g cherries, halved & pitted
  • 150 g mirabelles, halved & pitted
  • 1 apple, cored & diced
  • 2 Tbsp Maple syrup
  • 1 tsp ground vanilla
  • juice of 1/2 an orange

Crumble topping:

  • 1,5 cups wholegrain oatmeal 165 g
  • 1/2 cup desiccated coconut (unsweetened)
  • pinch of salt
  • 14 Medjool dates, pitted & chopped
  • 5 + 1 Tbsp virgin coconut oil, fluid


  1. Preheat your oven to 175ยฐC | 350ยฐF. 

    Grease a baking dish with 1 Tbsp coconut oil.

  2. Place the prepared fruits in the baking dish and pour over the orange juice, maple syrup, and vanilla. Mix everything together.

  3. Mix oats, desiccated coconut and salt in a large bowl. Add the dates and coconut oil and knead well with your hands until you get a crumbly consistency.

  4. Spread the crumbles evenly over the fruit filling and bake everything for 30 minutes. The crumble should be slightly crispy and golden brown at the end. ๐Ÿ’›


You can store left-overs in an air-tight container in the fridge for up to 3 days.


I always choose organic produce whenever possible. It's not only much better for my health (and yours, too), but also for our environment.ย ๐ŸŒ๐Ÿ’ซ๐Ÿ’š


Inspired by and adapted from Green Kitchen Stories.