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.
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.