This blackberry and fig pistachio oat crumble is about as simple and basic as they come, and though it’s vegan and gluten-free it’s just as delicious as you can expect any summer crisp or crumble to be. Prepared with coconut oil, it’s completely dairy-free. And thanks to pistachios, almond meal, and gluten-free oats, it’s also great for any one following a gluten-free diet. What I particularly love about this dessert is how wonderfully the flavors of blackberry and fig work together. Rich and sweet ripe figs and slightly tart blackberries complement each other so incredibly well, especially together with aromatic fresh rosemary and flavors of almond and pistachio in this crispy, crumbly oat topping (btw, your kitchen will smell amazing!).
What is the difference between a crumble and crisp?
When reviewing the rules of the game, a crisp has oats, the oats in the topping crisp up as it bakes, hence the name. Both are similar. Crumbles originate from the UK and crisps from North America. Both contain fresh fruit and both have a streusel topping that is baked until its golden brown and the fruit bubbles. It used to be that the only thing that differentiated them was the oats. Crisps contain them. Crumbles do not. But the lines have gotten a little blurry and the term crumble and crisp are used interchangeably.
Whether it’s a crips or a crumble, you can top this delicious dessert with non-dairy ice cream (or dairy) or do as I do and eat it as is. Just let it cool a little bit and simply dig in!
Blackberry & Fig Pistachio Oat Crumble (V + GF)
For the oat crumble:
- 1 cup fine cut rolled oats (choose certified gluten-free) (100 g)
- 1/4 cup chopped pistachios* (25 g shelled)
- 1/2 cup almond meal (50 g)
- 1/4 cup mascovado or coconut palm sugar (40 g)
- needles from 1 rosemary sprig, finely chopped
- 90 ml melted coconut oil (amounts to 6 tablespoons)
For the filling:
- 400 g fresh blackberries (about 2 1/2 to 3 cups)
- 4 fresh ripe figs, trimmed and quartered
- 2 tablespoons arrowroot powder (or other plant-based starch)
- juice of 1 lemon
Preheat the oven to 350°F / 175°C.
Lightly grease a 20 x 20 cm baking dish with coconut oil (a pie pan or rectangular baking dish also work fine).
In a medium bowl, mix together the oats, pistachios, almond meal, sugar, and rosemary until combined. Add the coconut oil and work in using a fork until fully incorporated and the mixture is crumbly.
In a second bowl, add the blackberries and figs, toss together with the arrowroot powder and lemon juice.
Pour the filling into the prepared baking dish and spread evenly. Top with the crumble.
Bake for 40 minutes or until the fruit bubbles and the topping is lightly browned. Remove from the oven and let cool for 10 minutes.
Serve and enjoy!
I use whole organic roasted salted pistachios for this recipe and remove them from the shell. If you choose to use raw unsalted pistachios (which I rarely find in Hamburg), add a pinch of sea salt to the oat crumble mixture.
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