Blackberry Chocolate Crumble Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
484 kcal
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Course
Dessert
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Cuisine
North American
Blackberry Chocolate Crumble Recipe
Description
The Blackberry Chocolate Crumble Recipe uses about three cups of fresh blackberries tossed with tapioca starch and coconut sugar to create a thickened fruit base. The crumble topping brings together almond flour, flaked coconut, chopped pecans, coconut sugar, dark chocolate chips, melted coconut oil, and a hint of sea salt. Baking at 350°F for 40 minutes develops a golden brown, textured topping over the tender, bubbling blackberries beneath.
The combination of nutty almond flour and coconut flakes offers a different texture than traditional oat crumbles, while the dark chocolate chips add bursts of gentle sweetness. This dessert is best served after cooling for at least 15 minutes to allow the filling to set. It can be enjoyed on its own or paired with cream or ice cream.
Notes suggest using flaked coconut rather than desiccated coconut to maintain the topping's characteristic texture. Coconut sugar can be substituted with brown sugar if needed, which will slightly modify the flavor but not the structure of the crumble.
Ingredients
- 1 lb blackberry about 3 cups, fresh
- 1 tablespoon tapioca starch can sub cornstarch
- 1 tablespoon coconut sugar
The Crumble Topping
- ½ cup almond flour
- ½ cup coconut see notes, flaked
- ½ cup pecans coarsely chopped
- ¼ cup coconut sugar
- ¼ cup dark chocolate chips
- 3 tablespoons coconut oil melted
- ¼ teaspoon salt 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.
- In a medium-sized bowl, mix all of the crumble topping ingredients. Sprinkle the topping evenly over the blackberries.
- 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
- Use flaked coconut for topping to better mimic traditional oat crumble texture.
- Coconut sugar may be replaced with brown sugar without affecting the overall structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 484kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 1mg | 0% |
| Sodium | 188mg | 8% |
| Potassium | 364mg | 8% |
| Fiber | 11g | 44% |
| Sugar | 20g | 40% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 24mg | 27% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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