Healthy Blackberry Crumble
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
12 servings
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Calories
213 kcal
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Course
Dessert
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Cuisine
American, International
Healthy Blackberry Crumble
Description
The crumble begins by mixing fresh blackberries with coconut sugar to add sweetness, lemon juice to balance acidity, vanilla for flavor depth, and starch (arrowroot or tapioca) to thicken berry juices during baking. This mixture is placed in a greased baking dish to form the base.
The topping is prepared separately by combining rolled oats, almond flour, chopped walnuts, cinnamon, and salt. Maple syrup, melted coconut oil, and vanilla are incorporated by hand until the topping binds and can be spread evenly over the berries. Baking at 350°F for 40 to 50 minutes crisps the oat mixture and cooks the berries until bubbly and softened.
The final dessert offers a contrast of juicy, sweet-tart berries beneath a spiced, crunchy topping. It’s recommended to let it cool for 10 to 15 minutes before serving. Variations allow doubling the recipe for larger dishes or substituting butter for coconut oil. Leftovers should be stored in the refrigerator and reheated gently to avoid burning the fruit.
Ingredients
The Filling:
- 7 - 8 cups blackberries 4 - 5 pints, fresh
- 2 tablespoon coconut sugar
- 2 tablespoon lemon juice fresh
- 1 tablespoon arrowroot starch or tapioca starch
The Crumble Topping:
- 1 cup rolled oats gluten-free certified
- ⅔ cup almond flour spooned and leveled
- ⅔ cup walnuts chopped
- ½ teaspoon salt
- ¼ - ½ teaspoon ground cinnamon based on your preference
- ½ cup pure maple syrup
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract pure
Instructions
- Preheat oven to 350°F and lightly grease an 8x8-inch baking dish, 9-inch pie dish or skillet with nonstick cooking spray. Set aside.
- In a large mixing bowl, toss the blackberries coconut sugar, lemon juice, vanilla, and tapioca starch. Spoon blackberries into the greased dish.
- In a separate bowl, mix together rolled oats, almond flour, walnuts, cinnamon, and salt until well combined. Pour maple syrup and melted coconut oil and vanilla on top and mix using your hands.
- Spread the cobbler oat mixture evenly on top of the blackberries.
- Bake for 40 - 50 minutes, until the top, is golden crisp and the blackberries are bubbly. I baked mine for about 45 minutes.
- Let cool for 10 - 15 minutes before enjoying!
Notes
- Coconut oil can be replaced with melted butter if preferred.
- Double the recipe to bake in a 9x13-inch dish, keeping the same bake time.
- You may prepare the crumble ahead without baking; keep covered in the refrigerator and bake when ready to serve.
- Enjoy fresh within a few hours; store leftovers refrigerated up to 3 days.
- Reheat gently in the microwave in short intervals to avoid burning the berries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 104mg | 4% |
| Potassium | 222mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 19mg | 21% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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