Blackberry Chocolate Crumble Recipe
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.
Ingredients
- 1 lb fresh blackberries, about 3 cups
- 1 tablespoon tapioca starch, can sub cornstarch
- 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
- 3 tablespoons melted coconut oil
- ¼ 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.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.
Serving: 1 serving = ¼ of the recipe, Calories: 484kcal, Carbohydrates: 38g, Protein: 7g, Fat: 37g, Saturated Fat: 20g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 1mg, Sodium: 188mg, Potassium: 364mg, Fiber: 11g, Sugar: 20g, Vitamin A: 251IU, Vitamin C: 24mg, Calcium: 108mg, Iron: 2mg