Blueberry Thyme Crumble

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This vegan Blueberry and Thyme Crumble has a jammy and aromatic blueberry and thyme filling with a sweet and crumbly oat topping. The filling is made with juicy fresh blueberries, thyme leaves, lemon zest, brown sugar and a touch of cinnamon for a flavour combination made in heaven!

This beautiful blueberry crumble is then baked until the blueberries start to release their juice and then a sweet oat crumble is sprinkled on top and baked until it is golden and the filling is bubbling.

A large round dish of blueberry and thyme crumble with three scoops of vegan vanilla ice cream on top  

This Blueberry and Thyme Crumble is:

Jammy

Warming

Flavourful

Sweet

Moreish

The perfect winter dessert!

I hope you LOVE this recipe – be sure to tag @aveganvisit on Instagram when you make it 🙂

A plate of rich purple blueberry thyme crumble with a scoop of vegan vanilla ice cream on top

Two plates of rich purple blueberry thyme crumble with a scoop of vegan vanilla ice cream on top

The Video Recipe:

The Blueberry Thyme Crumble Recipe:

A large round dish of blueberry and thyme crumble with three scoops of vegan vanilla ice cream on top

Blueberry Thyme Crumble

This crumble has a jammy and aromatic blueberry and thyme filling with a sweet and crumbly oat topping. The filling is made with juicy fresh blueberries, thyme leaves, lemon zest, brown sugar and a touch of cinnamon for a flavour combination made in heaven!
4.41 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Serves: 6
Calories: 483kcal
Author: Tara

Ingredients
  

Blueberry filling:

  • 750 g fresh blueberries
  • 125 g soft light brown sugar
  • 25 g cornflour
  • 2 tsp fresh thyme leaves (chopped (1.5 tsp after chopping))
  • 2 tsp lemon zest (approx zest from 1 small lemon)
  • ¼ tsp ground cinnamon
  • a pinch of salt

Crumble topping:

  • 150 g oat flour (gluten free)
  • 75 g soft light brown sugar
  • a pinch of salt
  • 100 g dairy free block butter ((not spreadable margarine))
  • 75 g rolled oats (gluten free)

Instructions
 

To make the filling:

  • Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6).
  • Add the blueberry filling ingredients (blueberries, sugar, cornflour, thyme, lemon zest, cinnamon and salt) to a large bowl and stir to combine.
    750 g fresh blueberries, 125 g soft light brown sugar, 25 g cornflour, 2 tsp fresh thyme leaves, 2 tsp lemon zest, 1/4 tsp ground cinnamon, a pinch of salt
  • Transfer the filling to a large baking dish - we used 22cm diameter x 5 cm deep (9" x 2") round dish.
  • Place the baking dish in the oven (without the crumble topping) for 20 minutes. We recommend using a tray underneath in case the filling bubbles over.

To make the crumble topping:

  • In a bowl stir together the oat flour, 75g brown sugar and a pinch of salt.
    150 g oat flour, 75 g soft light brown sugar, a pinch of salt
  • Rub in the butter until the mixture is the consistency of breadcrumbs.
    100 g dairy free block butter
  • Add the oats and stir the mixture to combine.
    75 g rolled oats
  • Once the blueberry filling has been in the oven for 20 minutes take it out and give it a good stir to ensure any remaining flour/sugar is mixed in.
  • Sprinkle over the crumble topping and bake for a further 25 minutes until the topping is golden.
  • Serve with dairy free vanilla ice cream, custard or cream.

Video

Notes

Vegan / Dairy Free / Egg Free / Wheat Free / Gluten Free / Nut Free
Recipe inspired by:  England, UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 483kcal | Carbohydrates: 80g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Sodium: 126mg | Fiber: 6g | Sugar: 45g | Net Carbohydrates: 74g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!
Tara

Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.