Mixed Berry Crumble Pie (Vegan + GF)

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Pie pan and plates of our vegan and gluten-free mixed berry crumble pie

When everyone says “Mmm!” and “Wow…” after every bite, you know it’s a winner! From the crust to the filling to the crumble topping, this vegan and gluten-free mixed berry pie is perfection.

The crust is FLAKY and buttery (without dairy) and the filling is perfectly sweet and bursting with flavorful berries. Two words: absolutely delicious!

And with a scoop of ice cream? Prepare to be transported to dessert bliss land. Oh yeah, and just 8 ingredients required. Let’s make pie!

Cane sugar, salt, oats, vanilla, vegan butter, mixed berries, gluten-free flour blend, and a lemon

How to Make This Mixed Berry Pie

This gluten-free pie party starts with the crumble topping. Not only is it way easier than a standard pie crust top, but it creates an ideal textural contrast.

Stirring oats, gluten-free flour, vegan butter, vanilla, salt, and sugar to make a crumble topping

Just mix together sugar, salt, vanilla, and melted (vegan) butter, then add oats and some of our gluten-free flour blend.

Holding a fork in a bowl of gluten-free crumble topping

Next, on to the berry filling. We love a combination of tart raspberries, sweet blueberries, and tart-sweet blackberries. It’s best to avoid strawberries because they add too much liquid and prevent thickening.

Frozen blackberries, raspberries, and blueberries in a Dutch oven

Cook the berries with sugar for sweetness and optional lemon zest for flavor dimension.

Sugar and lemon zest in a pan of saucy mixed berries

Then with a little help from our gluten-free flour blend, the berries become thick and jammy.

Scraping a spoon across the bottom of a pan to show the thickness of the mixed berry filling

Add the berry filling to a par-baked pie crust (store-bought or our NEW homemade gluten-free crust). Then sprinkle with the crumble topping and bake!

After cooling fully to help the filling set, this beauty is ready to slice and enjoy!

Crumbling the gluten-free pie topping onto jammy mixed berries

We hope you LOVE this mixed berry pie! It’s:

Flaky
Buttery (without dairy!)
Perfectly sweet
Just a little tart
Timeless
& SO delicious!

It’s a stunning dessert for the holiday table or anytime you’re craving a berry-filled treat. Enjoy it on its own or take it to the next level with a scoop of vanilla ice cream or coconut whipped cream!

More Gluten-Free Pie Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up shot showing the jammy center of our mixed berry crumble pie

Mixed Berry Crumble Pie (Vegan + GF)

Undeniably delicious mixed berry pie with a flaky vegan and gluten-free crust and a jammy, flavorful, tart-sweet berry filling. Just 8 ingredients required!
Author Minimalist Baker
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Close up shot of a plate and pie pan of our gluten-free berry pie recipe
5 from 1 vote
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 (Slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

CRUST

CRUMBLE TOPPING

  • 1/4 cup cane sugar* (organic for vegan-friendly)
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla extract
  • 1/3 cup melted vegan butter (or dairy butter if not vegan/dairy-free)
  • 1/2 cup rolled oats (certified gluten-free as needed)
  • 3/4 cup Minimalist Baker Gluten-Free Flour Blend*

FILLING

  • 8 cups frozen mixed berries (we used 3 cups each of blueberries and blackberries, and 2 cups of raspberries // avoid using strawberries*)
  • 2/3 cup cane sugar* (organic for vegan-friendly)
  • 1 tsp lemon zest (optional)
  • 1/4 cup Minimalist Baker Gluten-Free Flour Blend*

Instructions

  • Preheat oven to 375 degrees F (190 C), and set out a standard size (9-inch) pie pan. If making homemade pie crust, prepare it at this time. Note: With both homemade and store-bought crust, the crust needs to par-bake for 20 minutes before adding the filling in step 4.
  • CRUMBLE TOPPING: While the crust chills, make the crumble topping. In a medium mixing bowl, combine the cane sugar, salt, vanilla, and melted butter. Add the oats and mix until well combined, then add the flour and mix until the topping is somewhat crumbly and sticks together when pressed between your fingers. Set aside.
  • FILLING: Add the berries to a medium saucepan over medium heat. Stir frequently, until the berries begin to release a bit of juice. Add the sugar and lemon zest and continue cooking until very liquidy and just barely bubbling, about 3-5 minutes. Sprinkle in the flour and stir continuously until the mixture has thickened considerably and looks very thick and jammy, about 5-7 minutes longer. Turn off the heat.
  • Once the crust has finished par-baking, transfer the berry filling to the crust. Add the crumble topping on top of the berries by squeezing it together in your hand then “crumbling” it on top. Cover with foil and transfer the pie back to the oven. Bake for 15 minutes, then uncover and bake for another 15 minutes to let the topping crisp up.
  • Let cool completely (at least 2-3 hours) before slicing and enjoying — this ensures the berry filling will firm up. After slicing, if you prefer warm pie, individual servings can be warmed in a 200 degree F (90 C) oven or very briefly in the microwave. Serve with a scoop of vanilla ice cream or coconut whipped cream (optional) and enjoy!
  • Leftovers keep in a cool room for 1-2 days, in the refrigerator for 3-4 days, or in the freezer for up to 1 month.

Video

Notes

*Our DIY Gluten-Free Flour Blend also works in this recipe, but it makes the crust more prone to crumbling and it doesn’t thicken the filling as well. We’d suggest adding ~2 Tbsp cornstarch to the filling if you use the DIY blend.
*If not gluten-free, all-purpose flour should work well in this recipe, but we haven’t tested it.
*We tested this recipe with coconut sugar. It works well in the topping, but we found that cane sugar is essential for the filling to set up correctly.
*In our experience, strawberries lend too much moisture to the berry filling, and their final texture is a bit soggy and unpleasant compared to the other berries.
*Nutrition information is a rough estimate calculated with Miyoko’s vegan butter and without optional ingredients.
*Prep/cook time does not include cooling.
*We haven’t tested freezing it, but it should work. We’d suggest freezing right after assembly. Then when ready to bake, set it near the oven while the oven preheats and bake a bit longer (~10 minutes). The crust may get a little more browned, but you can cover it with foil to reduce that. Alternatively, you could try baking fully and reheating individual slices in the microwave.

Nutrition (1 of 12 servings)

Serving: 1 slice Calories: 372 Carbohydrates: 63.6 g Protein: 3.2 g Fat: 12.8 g Saturated Fat: 9.1 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 0.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 174 mg Potassium: 241 mg Fiber: 6.6 g Sugar: 28.2 g Vitamin A: 16 IU Vitamin C: 9.9 mg Calcium: 33 mg Iron: 1.2 mg

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, we haven’t tried the crumble with quick oats but it should work fine. Let us know how it goes!

  1. Lindsey says

    just took mine out of the oven! made the crust yesterday, it didn’t take much time to thaw. “wacking” the pie with the rolling pin is a great suggestion. the only thing i noticed between the recipe and my pie was that i had to use extra flour in both the topping & the filling. honestly don’t know if i an wait another 3 hours to eat it!

      • Lindsey says

        pie was absolutely delicious! i should mention that i used APF instead of your flour which is probably why i needed to adjust the recipe a bit. the filling held together so much better than i thought it would. this was my first time making a pie and i’m so happy with the way it came out! :)

  2. Meredith says

    Hey there! :) I want to make this tonight to welcome my husband back home to the states. That being said, I won’t have enough time to order your flour blend first. Since we aren’t gluten free, could I use regular, all-purpose flour for the crumble? Thanks so much for your help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meredith! We haven’t tried it with all-purpose flour yet and can’t guarantee results, but we think it should work! Hope you and your husband enjoy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Monique, We haven’t tested with fresh berries, but it should work! You’ll likely just need to cook them a little longer to get them to release juices in step 3. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mary, if they’re sweet cherries, they will make it sweeter vs. raspberries which add a nice tartness. You may want to use less sugar if subbing cherries, but then it might not set up quite as well. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Haylee, you can either leave off the crumble topping (we did that for an oat-free team member and it was still so good!), or sub more GF blend. We also think GF blend + chopped pecans would work well in place of the oats. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debbie, if there’s another sweetener you can have, you could try subbing half the sugar with that to taste. However, the filling likely won’t set up as well.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Livie, we did test the filling with coconut sugar but it not set up firmly. It will still taste delicious but the filling will ooze and be more of a loose “crisp” texture than a slice of pie. On that note, we do have an apple crisp that’s sweetened with coconut sugar if you’d like to try it. Hope this helps!

  3. Stacey says

    First of all, I just love your recipes :-)
    I was wondering if you do this ahead of time and freeze it, what are the instructions when your ready to use/eat it? Also will the texture change? Thanks so much

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear it, Stacey! Thank you for your kind words! We haven’t tested freezing it, but we do think it would work. We’d suggest freezing right after assembly. Then when ready to bake, set it near the oven while the oven preheats and bake a bit longer (~10 minutes). The crust may get a little more browned, but you can cover it with foil to reduce that. Alternatively, you could try baking fully and reheating individual slices in the microwave.