Vegan Red Currant Crumble Recipe with Walnut Crumble Topping

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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.

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.

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.

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

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:

• Vegan Rhubarb Streusel Cake 
• Strawberry Rhubarb Crisp ( see Vegan Option)
• Vegan Rhubarb Nice Cream
• Vegan Lemon Tart 
• Apricot Crumble with fresh apricots

For more recipes with red currants, check out my red currant cake!

★ 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!

4 from 1 vote

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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.