Blackberry Chocolate Crumble
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This blackberry chocolate crumble is the perfect blend of tangy blackberries, rich dark chocolate, and a crispy crumble topping! It's delicious but also totally grain-free and refined sugar-free. It tastes so indulgent that you'd never know it's a healthy dessert recipe!
For other fruity dessert recipes, make this plum cobbler or apple crisp!
Why you need to make this blackberry chocolate crumble
Sweet summer blackberries + dark chocolate flavor + the best crumble that just so happens to be both grain-free and refined sugar-free = the most delicious blackberry chocolate crumble dessert! The rich melted chocolate, warm from its bake in the oven, melds into the chewy crumble topping, and the blackberries add fresh bursts of sweetness!
I love it when something so decadent is also healthy for you: if you accidentally eat the entire crumble to yourself you can pat yourself on the back for eating tons of fruit and healthy almonds and pecans.
Let's chat about this healthy crumble topping:
I know crumble topping isĀ supposedĀ to have oats in it, but this one doesn't, and I'll be making no apologies for it! While I really like oats in crumble toppings, I wanted to find a paleo-friendly version that tastes just as good, if not better! I love taking it out of the oven and seeing the golden brown, delicious chocolate crumb topping. It took a bit of experimenting to discover a similar texture. This is what I learned about the ingredients:
- Flaked coconut: This works best for the texture. Remember, we're trying to mimic oats.
- Coconut sugar: It's similar to brown sugar, but helps with the crispiness!
- Pecans: Chop them coarsely and they'll give just the right amount of crunch.
- Almond flour: This works great in place of regular flour in this recipe!
You can even use this crumble topping in your own recipe. I've used it on lots of different fruit crumbles and it's always delicious!
Frequently asked questions
If you don't find the answer you're looking for here, you can ask it in the comments below, and we'll get back to you as soon as possible!
I don't have coconut sugar, can I use a substitute?
Brown sugar works just as well in this recipe!
What can I serve with this blackberry chocolate crumble?
If you have some ice cream on hand, you'd be crazy not to scoop some on topāit's a no-brainer! You could opt for your favorite store-bought ice cream or get fancy and make your own. This vanilla coconut ice cream or coconut cherry ice cream tastes amazing with this recipe. Add a drizzle of caramel sauce, maple syrup, or a dollop of yogurt.
Can I add other fruits to this blackberry chocolate crumble?
Absolutely! This fruity crumble is super customizable. If you have other fruit on hand, like pears, peaches, apples, or nectarines, throw them in the bowl!
Can I use frozen blackberries for this crumble?
You can! Just thaw them out completely before you use them. Keep in mind that they release moisture after they've been frozen, so make sure to drain them well before using them in this recipe.
How do I store leftover blackberry chocolate crumble?
Store any leftovers in the fridge for 3-4 days in an airtight container. You can reheat leftovers in an oven-safe dish in the oven, or in the microwave for a hot crust, or bring it out of the fridge to enjoy once it's come to room temperature.
Blackberry Chocolate Crumble Recipe
Ingredients
- 1 lb fresh blackberries (about 3 cups)
- 1 tablespoon tapioca starch (can sub cornstarch)
- 1 tablespoon coconut sugar
The Crumble Topping
- Ā½ cup almond flour
- Ā½ cup flaked coconut (see notes)
- Ā½ cup pecans (coarsely chopped)
- Ā¼ cup coconut sugar
- Ā¼ cup dark chocolate chips
- 3 tablespoons melted coconut oil
- Ā¼ teaspoon sea salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Place the blackberries in a pie pan and sprinkle the tapioca starch and coconut sugar over top. Toss them gently to coat.1 lb fresh blackberries, 1 tablespoon tapioca starch, 1 tablespoon coconut sugar
- In a medium-sized bowl, mix all of the crumble topping ingredients. Sprinkle the topping evenly over the blackberries.Ā½ cup almond flour, Ā½ cup flaked coconut, Ā½ cup pecans, Ā¼ cup coconut sugar, Ā¼ cup dark chocolate chips, 3 tablespoons melted coconut oil, Ā¼ teaspoon sea salt
- Bake in your oven for 40 minutes, checking on the crumble after 30 minutes. If the crumble is starting to brown, cover the pie pan loosely in aluminum foil. Let the crumble cool for at least 15 minutes before serving.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our dessert recipes!
I picked a whole bunch of blackberries then went looking for a recipe to use some of them and found yours. The chocolate is such a great idea and we loved the topping even without oats in it. We were skeptical before we tried it! Will make it again when I pick some more berries.
Isn’t blackberry season the best? So happy to hear you like the recipe!
This looks absolutely delicious! Blackberries and chocolate–I don’t normally have them together, but I remember that these two foods are incredible when paired!
They’re such a good combo aren’t they?!!