Easy berry crumble recipe with white currants

Last Updated on February 8, 2021

This year I’ve experimented with white currant from our garden. The result is a daughter-approved berry crumble recipe. We love it so much that I’m convinced that we will make this treat again and again.

I’ve prepared for you easy step-by-step instructions and also a short video.

berry crumble with nice cream topping

Each year in summer when white currants are ripe in our garden we either nibble them straight from the bush or add them to our breakfast smoothie.

White currants: sweeter than red and black varieties

From this year on things have changed…In general white currants taste considerably sweeter than red or black varieties. They have flavors of kiwi, sour cherry, and Muscat grape.

That’s a big plus! On the other hand…

white currants picked from the bush in our garden

I always thought that their pale color doesn’t look great in a fruit crumble recipe. Then I came up with a trick which is so ridiculous simple that I ask myself why it took me so long…

white currant crumble partly cut in a baking pan

Adding just a few frozen raspberries turns this pale white currant cake in an eye-catching culinary delight.

Recipe features

  • high in fiber  – berries, oats and whole grain meal are all fiber-rich foods
  • freezer-friendly – keep the crumble in your freezer for a healthier cake option any time you need it

What you’ll need

 ingredients overview for berry crumble recipe with white currants

Ingredient notes

White currants: Instead of fresh fruits you can use for this recipe also frozen berries. I’ll share instructions how to freeze currants at the end of this post.

Date sugar: Instead of brown sugar my preferred sweetener consists of dried dates and is high in nutrients and fiber. It works very well in this recipe. Heads up! It will not dissolve when added to drinks.

Oats: For a crunchier crumble topping replace one part of oats with roasted almond flakes

Ingredient swaps

If you don’t have all ingredients at hand, here are some variations you can try:

Currants: Use red currants instead of white currants. Probably you’ll need to increase the date sugar accordingly.

Other berries: If you don’t have enough currants you might use instead more raspberries or blueberries

Date sugar: You can replace it with my all natural date paste, coconut sugar or maple syrup.

Whole grain meal: Use almond meal or coconut meal instead

Step-by-step photos

Step 1: For the vegan crumble, preheat the oven at 200°C degrees first.
Then melt coconut oil in a pot.

coconut oil melting in pot

Step 2: Add date sugar and cook at low heat for a few minutes stirring occasionally. The date sugar should be dissolved.

date sugar dissolved in coconut oil

Step 3: Add white currants, raspberries and blueberries

sweet white currant and berry mixture in pot

Step 4: Put everything into an ovenproof dish.

white currant and berry layer in baking pan

Step 5: In another bowl, mix the coconut oil, wholemeal, oatmeal and date sugar with your hands.

crumble ingredients in a bowl

Step 6: Spread the crumbles evenly over the berry layer.

adding oat crumble topping on fruit layer

Step 7: Bake in the oven at 200 °C degrees for about 20 minutes.

baked white currant crumble in baking pan

Your berry crisp can be served warm from the oven or…

currant crumble served on a plate

Combine it with vanilla ice cream or a nicecream topping. I’ve served it with my frozen banana ice-cream which consist of just one ingredient!

white currant berry crumble served with nicecream

Watch to make the recipe

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Easy berry crumble with white currants

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a tempting summer fruit crisp

  • Author: Gabi Rupp
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


For Base:
400 grams white currants
50 grams frozen raspberry
50 grams frozen blueberries
30 grams coconut oil
1/2 teaspoon cinnamon

For Crumbles:
100 grams wholegrain meal
100 grams rolled oats
100 grams coconut oil
100 grams date sugar
dash of salt


  1. Preheat oven at 200 °C degrees
  2. Melt coconut oil in a pot.
  3. Add date sugar and cinnamon and cook for 2-3 minutes on low heat steadily stirring.
  4. Set aside and add white currants & berries.
  5. Put everything into an ovenproof baking dish.
  6. In another large bowl, knead the coconut oil, flour, oatmeal and date sugar with your hands
  7. Spread the crumbles over the fruit layer.
  8. Bake in the oven for about 20 minutes until the topping is golden brown.
  9. Enjoy it with some nice cream


White currants: Instead of fresh berry you can use for this recipe also frozen currant.
Date sugar: It consists of dried dates and is high in nutrients and fiber. 
Oats: For a crunchier crumble topping replace one part of oats with roasted almond flakes

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

How to freeze currants

If you are like me then you have probably more currants in your garden then you actually need. Freezing allows you having them at hand e.g. for a few additional berry crumble cakes:)

tray with white currants
  1. Berries can easily be frozen when freshly harvested.
  2. To remove the stems strip the berries with a fork towards the end of the stem.
  3. Wash the currants thoroughly under running water.
  4. Then dry the currants well so that they don’t clump together in the freezer.
  5. If you need single berries: Freeze currants in one layer, for example on a plate or sheet, so that each berry can freeze individually and no lumps form. (this step is not necessary for this berry crumble recipe because you cook the fruits altogether in a pot)
  6. Once all currants are frozen, transfer into a glass container or freezer bag.

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