Home > Recipes > Dessert > Vegan Coconut Crumble Topping

Vegan Coconut Crumble Topping

Name: Vegan Coconut Crumble Topping
Prep time: 15

(1 votes, average: 5.00 out of 5)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

This is both delicious and vegan. Coconut oil is the key, and it gives the usual butter a real run for its money. This vegan coconut crumble topping is perfect for all fruit crumbles,...

Yield: 1 1/2 cups

¾ cup whole wheat pastry flour +1 Tablespoon extra for dusting
¼ cup unsweetened desiccated shredded coconut
¼ cup rolled oats
⅓ cup sugar (Florida Crystals)
½ teaspoon ground ginger (optional)
½ teaspoon salt or to taste
⅓ cup coconut oil, melted

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

232 cals

Fat

15 g

Saturated Fat

13 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

25 g

Sugar

12 g

Fiber

3 g

Protein

2 g

Sodium

104 mg

Directions

In a large bowl, whisk all the dry ingredients together with a fork until well blended.
Make a well in the center and pour in the coconut oil. Start to mix together with the fork until you have a lumpy mixture. Dust with the tablespoon of flour and gently rub the ingredients together with your fingertips until the crumble looks like chunky breadcrumbs. Don''t over mix.
Spread onto a small baking sheet lined with parchment paper, cover with cling wrap and chill for at least an hour, or until you are ready to use it. Chilling hardens the coconut oil and will make the crumble crispier.
When you are ready to use it, quickly break the crumble up with your fingers or a fork and sprinkle it over the fruit of your choice. Bake at 375F for 35-40 minutes or until lightly browned and crisp.

Chef Tips

It is important to freeze the crumble before scattering over the fruit. The crumble won’t work as well if you use it soft.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.