overhead shot of vegan red currant crumble

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


  • 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


  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