Chocolate Blackberry Crumble

This Chocolate Blackberry Crumble is so good you'll NEVER know it's a healthy dessert recipe. The grain-free topping resembles your favorite traditional crumble topping but it's made without oats. It's crazy delicious.

Chocolate Blackberry Crumble! Sweet summer blackberries + dark chocolate + the best crumble that just so happens to be both grain-free and refined sugar-free.

Seriously though, no one you share this Chocolate Blackberry Crumble with will ever ever ever know it's healthy.

When I said to my handsome man, “Can you believe this is paleo and vegan?” he belly laughed and rolled his eyes. When I didn't join him in laughing at the ‘joke' his eyes got all confused and he said to me, “You're not serious, are you?”

Healthy desserts that taste like regular desserts are THE BEST!!

See those beauties up there? Those are wild blueberries that I picked after a run the other day. I have scratches all over my arms and legs to prove it. They are seriously the sweetest blackberries I have ever eaten. They should win an award for coaxing me out in this heat for four runs in a week. I'll shed a tear if even a single juicy berry goes to waste.

Reasons you'll love this blackberry crumble recipe:

• Plump juicy blackberries.
• Sweet and chocolaty love fest.
• The best ever crumble that's filled with chewy coconut and crunchy pecans.
• Ridiculously easy to make.
• Super customizable. Got some peaches/apples/nectaries/any other berries on hand? Throw them in the bowl!
• 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 that crumble topping is supposed to have oats in it. But this one doesn't and I'm not making any apologies.

Here's the thing, I really like oats in my blackberry crumble topping. So to get a similar texture to oats took a bit of experimenting. Here's what I found out:

1. Flaked coconut works best. It's a texture thing. Remember, we're trying to mimic oats.
2. Coconut sugar. It's similar to brown sugar and adds a bit of crisp to the crisp. ← that was meant to be cheesy.
3. Pecans. Chop them coarsely and they'll give just the right amount of crunch.
4. Almond flour works great in place of regular flour in this recipe!

You could eat this blackberry crumble with delicious melted chocolate straight out of the oven and all on its own. But if you have some ice cream on hand, you'd be crazy not to scoop some on top.

You could opt for your fav store-bought dairy-free ice cream or get fancy and make your own. This vanilla coconut ice cream or coconut cherry ice cream would both be amazing with this recipe!

That bite right there is calling your name. Go ahead, you deserve it!

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Healthy Dessert Recipes:

• Vanilla Cashew Butter Cups
• Healthier Blueberry Jam Bars
• Coconut Lemon Energy Balls
• 3 Ingredient Chocolate Banana Ice Cream
• Flourless Molten Chocolate Lava Cakes
• Healthier Apple Crisp with Coconut and Pecans

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4.98 stars (36 ratings)

Chocolate Blackberry Crumble Recipe

Prep: 10 minutes mins

Cook: 40 minutes mins

Total: 50 minutes mins

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This Chocolate Blackberry Crumble is so good you'll NEVER know it's a healthy dessert recipe. The grain-free topping resembles your favorite traditional crumble topping but it's made without oats. It's crazy delicious.

4 servings

Ingredients

• ▢ 1 lb. fresh blackberries (about 3 cups)
• ▢ 1 tablespoon tapioca starch (can sub cornstarch if not paleo)
• ▢ 1 tablespoon coconut sugar

The Crumble Topping

• ▢ ½ cup almond flour
• ▢ ½ cup flaked coconut (see notes)
• ▢ ½ cup pecans (coarsely chopped)
• ▢ ¼ cup coconut sugar
• ▢ ¼ cup dark chocolate chips (paleo or vegan, as needed)
• ▢ 3 tablespoons melted coconut oil
• ▢ ¼ teaspoon sea salt

Instructions 

• Preheat your oven to 350 degrees.
• 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.
  ½ cup almond flour, ½ cup flaked coconut, ½ cup pecans, ¼ cup coconut sugar, ¼ cup dark chocolate chips, 3 tablespoons melted coconut oil, ¼ 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

While you could substitute desiccated coconut, the texture of the crumble won't mimic oats as much as it does with flaked coconut.

Brown sugar can be substituted for the coconut sugar.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 484kcal (24%), Carbohydrates: 38g (13%), Protein: 7g (14%), Fat: 37g (57%), Saturated Fat: 20g (125%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 1mg, Sodium: 188mg (8%), Potassium: 364mg (10%), Fiber: 11g (46%), Sugar: 20g (22%), Vitamin A: 251IU (5%), Vitamin C: 24mg (29%), Calcium: 108mg (11%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.