Vegan Berry Crumble

dessert pumpkin seeds sweet cinnamon
Vegan Berry Crumble with Go Raw Seeds
YIELDS 6 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • 1 cup blueberries, rinsed and dried
  • 1 cup raspberries, rinsed and dried
  • 2 tablespoons coconut sugar
  • 2 tablespoons flour blend (sub gluten free flour for GF option)
  • juice of one small lemon
  • pinch of salt
  • ½ cup coconut oil, melted
  • ½ cup rolled oats
  • ¼ cup flour (sub gluten free flour for GF option)
  • ¼ cup maple syrup or coconut sugar
  • 1 cup Go Raw Sweet Cinnamon Snacking Seeds
  • pinch of salt
  • ¼ cup shredded coconut


  1. Preheat the oven to 375 degrees.
  2. Make the filling. Place berries in a 9x13 baking dish. Add sugar, flour, lemon juice, and salt, and gently toss until berries are evenly coated.
  3. Make the topping. In a large bowl, mix together the coconut oil, rolled oats, flour, maple syrup, Sweet Cinnamon Snacking Seeds, and salt until clumps form. Use your hands to make bigger clumps. Sprinkle the topping onto the filling, covering evenly.
  4. Bake for about 25-30 minutes, until topping is golden brown.
  5. Remove from oven and sprinkle with shredded coconut. Let cool and enjoy as a breakfast item or as a dessert with fresh whipped cream.

Recipe and photo by Dana Plucinski

Products used in this recipe

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