Vegan Red Currant Crumble Recipe with Walnut Crumble Topping


This Vegan Red Currant Crumble Recipe is an easy summer berry dessert made with sour red currants and lots of walnut oat crumble topping. Serve this Vegan red currant crisp warm with a scoop of vegan ice cream for dessert or breakfast.

overhead shot of two bowls with vegan red currant crumble with oat walnut crumble topping

This vegan red currant crumble is a decadent dessert with no shortage of vegan butter or brown sugar. The end result is sweet and sour with almost caramelized currants on the edges. 

overhead shot of a bowl with vegan crumble with red currants and walnut oat crumble topping

What’s the difference between a vegan fruit crumble and a fruit crisp?

When it comes to making baked summer fruit desserts, the most classic recipes are crumbles, crisps, cobbler, pie, and betties. There are similarities and differences in all of them. Like, what is the difference between crisps and crumbles anyway.

CRISP

A fruit crisp is a baked dessert with a light streusel topping that often uses brown sugar and oats. When it’s baked, it becomes golden crispy and delicious. Hence, the name CRISP.

CRUMBLE

Like a crisp, a fruit crumble is baked. The difference is in the crumble’s topping which tends to be a bit heavier and more generous than the topping of a crisp. The “heaviness” of a crumble topping comes from butter and flour, – it’s a bit like the streusel on top of a coffee cake or European style cake.

a brown bowl with vegan red currant crumble with walnuts and oats

To make the confusion perfect, the topping for this Vegan Red Currant Crumble is both crisp AND crumbly! Because why pick? I think we are already making enough of a choice by going with the plant-based option. 

Ingredients for Vegan Crumble Topping: 

  • Flour – All-purpose or gluten-free
  • Oats – rolled old fashioned
  • Walnuts – chopped
  • Vegan Butter – you can use coconut oil instead 
  • light brown sugar – you can use coconut sugar to make this crumble refined sugar free
  • salt and cinnamon – super important in my opinion

side view of a serving of vegan red currant crumble with walnut oat topping

Tips for making this crumble: 

  • The crumble goes nicely with vanilla ice cream or whipped
  • You can add some shredded coconut or any other nut instead of walnuts. 
  • Make and keep for later. Once cooled, store the crumble in airtight container in the fridge for up to 5 days or pop it into the freezer for 3 months. Simply warm in oven before serving.
  • Use any other fruit instead of the red currants – think raspberry rhubarb, blueberry nectarine or peach. 

For more delicious vegan summer desserts, check out: 

Did you make and love this vegan crumble recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

overhead shot of vegan red currant crumble
4.5 from 2 votes
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Red Currant Crumble with Walnuts & Oats

This Vegan Red Currant Crumble Recipe is an easy summer berry dessert made with sour red currants and lots of walnut oat crumble topping. Serve this Vegan red currant crisp warm with a scoop of vegan ice cream for dessert or breakfast. 

Course Breakfast, brunch, Dessert
Cuisine American
Keyword red currant dessert, vegan crumble recipe, vegan crumble with walnuts
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 450 kcal

Ingredients

  • 5 1/2 cups red currants
  • 5 tbsp sugar - 40 g
  • 1 1/2 2 tbsp cornstarch or tapioca
  • 1 teaspoon vanilla extract

For the vegan walnut oat crumble topping:

  • 1/2 cup rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 tsp cinnamon
  • big pinch of salt
  • 7 tablespoons vegan butter softened, plus more for the baking dish
  • 3/4 cup chopped walnuts

Instructions

  1. If the redcurrants are still on their stalks, run each stalk through the tines of a fork to release them.
  2. Preheat the oven to 350F. Put the redcurrants into a 1-litre baking dish, add the vanilla, cornstarch and sprinkle with the sugar. Toss using your hands.

  3. To make the topping, whisk the oats, flour, cinnamon, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened.
  4. Sprinkle over the currants.
  5. Bake for 35 minutes, or until the berries are bubbling and the topping is lightly browned. Let sit 10 minutes before serving.

Recipe Notes

Serving suggestion: The crumble goes nicely with vanilla ice cream or whipped

  • You can add some shredded coconut or any other nut instead of walnuts. 
  • Make and keep for later. Once cooled, store the crumble in an airtight container in the fridge for up to 5 days or pop it into the freezer for 3 months. Simply warm in the oven before serving.
  • Use any other fruit instead of the red currants - think raspberry rhubarb, blueberry nectarine or peach. 


2 Comments

  1. Thomas Alan Johnson


    This crumble turned out beautifully! Used a mix of red currants and apples as I was lacking 1 cup of berries! It is sersiously the best!


  2. Quite tasty but my currents must have been extra juicy as it was very runny. Next time I make it, I will either double the cornstarch or add tapioca to absorb some of the additional juice.

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