A healthier take on a classic dessert, this blackberry crumble with chocolate is gluten-free, vegan and easy to make for a perfect family dessert. Can be made paleo too. Thank you to Oregon Berries for sponsoring this post. As always all opinions expressed here are my own.
Blackberries have to be one of my all time favorite berries. It all goes back to those childhood summers I spent at my grandmother’s country house outside of Moscow, where she had an enormous vegetable and fruit garden, with huge blackberry bushes. I was always there in August when the blackberries were plump, juicy and ready to be picked and eaten right off the plant, and this was exactly how I frequently started my mornings.
In the US I find the blackberry to be a highly underrated berry. My in laws the other day proclaimed that they had never purchased blackberries before. So it’s time the humble blackberry jumps into the spotlight.
The blackberries used in this blackberry crumble hail from Oregon. Did you know that Oregon is the #1 US growing region for frozen blackberries? These berries are grown on multi generational family farms through environmentally sustainable practices, in the ideal climate for producing premium fruit that is packed with great taste and nutrition. Oregon has the ideal soil, air, water and climate for blackberries. They are frozen within 24 hours of being picked to lock in that summer taste and vital nutrition which means they are available all year round. Just one cup of blackberries has 30 mg Vitamin C (about 40% of RDA) and 8 grams of fiber (30% of RDA), as well as being high in Vitamin K and antioxidants.
This chocolate blackberry crumble is the perfect way to use up delicious frozen blackberries. This recipe requires minimal prep, using only one bowl and a baking dish or cast iron pan. The prep time is minimal and baking time is only 35-40 minutes. Next time you need a delicious dessert on the table in no time to impress both friends and family alike be sure to make this chocolate blackberry crumble. The tartness of the berries pairs perfectly with the nutty crunchy chocolately crumble for a light and fruity easy dessert.
- Blackberries – while you can use other berries in a crumble I am currently loving this crumble with only blackberries; they are tart with just a hint of sweetness and create a wonderfully balanced not overly sweet dessert.
- Maple Syrup –
- Cornstarch – used to coat the berries and thicken their juices once they bake. You can use arrowroot starch instead to make this recipe paleo.
- Lemon Juice & Zest – for tossing the blackberries, the lemon zest adds a perfect hint of fresh and sharp lemon flavor to this dish.
- Almond Flour – main ingredient in the crumble, healthier than using regular flour and adds a nice nutty element to the dish.
- Oats – For a paleo blackberry crumble omit this and add more almond flour or shredded coconut instead.
- Pecans – adds just the right level of crunch to this blackberry crumble.
- Coconut Sugar – a healthier option than regular white or brown sugar.
- Sea Salt – just a tiny hint of salt makes all the difference in elevating the flavor of dessert recipes.
- Vegan Butter or Coconut Oil – for mixing the crumble ingredients. You want this to be firm not liquid. Can use regular butter if not following a non dairy/vegan diet. Use coconut oil for paleo version.
- Chocolate Chips – great way to add a hint of chocolate flavor to the crumble. Use paleo chocolate for paleo version of this recipe.
How to Make Blackberry Crumble with Chocolate:
Preheat oven to 350 degrees F. If using frozen berries add berries to baking dish or cast iron pan and place in the oven for a few minutes, until they have defrosted but are still cool to the touch.
To the berries in the baking dish add cornstarch, lemon juice, lemon zest, and 1 1/2 tablespoons maple syrup. Mix.
In a separate bowl combine the remaining ingredients. Mix.
Top the berries with the crumble ingredients.
Bake for 35-40 minutes.
Serve with a scoop of ice cream of whipped coconut cream.
Variations on this blackberry crumble:
- Add other berries to the mix
- Use shredded coconut in place of oats
- Use walnuts in place of pecans
If you have any questions about this blackberry crumble recipe do no hesitate to reach out in the comments below!
A healthier take on a classic dessert, this blackberry crumble with chocolate is gluten-free, vegan and easy to make for a perfect family dessert. Can be made paleo too.
- 4 cups frozen Oregon blackberries
- 1.5 tbsp maple syrup
- 2 tbsp cornstarch (use arrowroot starch for paleo)
- 1 tbsp lemon juice & zest
- 1/2 cup almond flour
- 1/3 cup oats (use shredded coconut for paleo version)
- 1/2 cup pecans chopped
- 1/4 cup coconut sugar
- 1/4 tsp sea salt optional
- 3 tbsp vegan butter (use coconut oil for paleo or regular butter if no dietary restrictions)
- 1 tbsp maple syrup
- 1/4 cup chocolate chips (make sure these are paleo for paleo version)
Preheat oven to 400 degrees F. If using frozen berries add berries to baking dish or cast iron pan and add to oven for 5-10 minutes, until berries are no longer frozen but still cold to the touch.
In a baking dish or cast iron pan add cornstarch, lemon juice, lemon zest, and 1.5 tbsp maple syrup. Mix.
In a separate bowl combine crumble ingredients. Mix. Top berries with crumble evenly.
Bake for 35-40 minutes.
Optional: Serve topped with ice cream or whipped coconut cream.
For a paleo version of this recipe use arrowroot starch instead of cornstarch, shredded coconut instead of oats, and coconut oil instead of vegan butter.
If you have no eating restrictions you can use regular butter in place of vegan butter and brown sugar in place of coconut sugar.