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.
1lb.fresh blackberries, about 3 cups
1tablespoontapioca starch, can sub cornstarch if not paleo
The Crumble Topping
½cupflaked coconut, see notes
½cuppecans, coarsely chopped
¼cupdark chocolate chips, paleo or vegan, as needed
3tablespoonsmelted coconut oil
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.
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.
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.