Blackberry Crumble with Chocolate {Gluten-Free, Vegan}

“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."

- Avocado Pesto

For the berries: – 4 cups frozen Oregon blackberries – 1.5 tbsp maple syrup – 2 tbsp cornstarch (use arrowroot starch for paleo) – 1 tbsp lemon juice & zest

INGREDIENTS

For the crumble: – 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)

INGREDIENTS

Blackberry Crumble with Chocolate {Gluten-Free, Vegan} Recipe

Yield

4 Servings

Type

Paleo

Time

35 Minutes

Instructions

1. 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.

Instructions

2. In a baking dish or cast iron pan add cornstarch, lemon juice, lemon zest, and 1.5 tbsp maple syrup. Mix.

Instructions

3. In a separate bowl combine crumble ingredients. Mix. Top berries with crumble evenly.

Instructions

4.Bake for 35-40 minutes.

Instructions

5. Optional: Serve topped with ice cream or whipped coconut cream.

Enjoy!

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