This blackberry chocolate crumble is the perfect blend of tangy blackberries, rich dark chocolate, and a crispy crumble topping! It’s delicious but also totally grain-free and refined sugar-free.

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Why you need to make this blackberry chocolate crumble

Sweet summer blackberries + dark chocolate flavor + the best crumble that just so happens to be both grain-free and refined sugar-free = the most delicious blackberry chocolate crumble dessert! The rich melted chocolate, warm from its bake in the oven, melds into the chewy crumble topping, and the blackberries add fresh bursts of sweetness!

I love it when something so decadent is also good for you: if you accidentally eat the entire crumble to yourself, you can pat yourself on the back for eating tons of fruit, almonds, and pecans.

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Let’s chat about this crumble topping:

I know crumble topping is supposed to have oats in it, but this one doesn’t, and I’ll be making no apologies for it! While I really like oats in crumble toppings, I wanted to find a paleo-friendly version that tastes just as good, if not better! I love taking it out of the oven and seeing the golden brown, delicious chocolate crumb topping. It took a bit of experimenting to discover a similar texture. This is what I learned about the ingredients:

  • Flaked coconut: This works best for the texture. Remember, we’re trying to mimic oats.
  • Coconut sugar: It’s similar to brown sugar, but helps with the crispiness!
  • Pecans : Chop them coarsely, and they’ll give just the right amount of crunch.
  • Almond flour: This works great in place of regular flour in this recipe!

You can even use this crumble topping in your own recipe. I’ve used it on lots of different fruit crumbles, and it’s always delicious!

More chocolate recipes

Dark Chocolate Rhubarb Brownies

Chocolate Nut Granola

3-Ingredient Chocolate Banana Ice Cream

Vanilla Cashew Butter Cups

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Blackberry Chocolate Crumble Recipe

Ingredients

  • 1 lb fresh blackberries , about 3 cups
  • 1 tablespoon tapioca starch , can sub cornstarch
  • 1 tablespoon coconut sugar

The Crumble Topping

  • ½ cup almond flour
  • ½ cup flaked coconut , see notes
  • ½ cup pecans , coarsely chopped
  • ¼ cup coconut sugar
  • ¼ cup dark chocolate chips
  • 3 tablespoons melted coconut oil
  • ¼ teaspoon 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. 1 lb fresh blackberries, 1 tablespoon tapioca starch, 1 tablespoon coconut sugar
  • In a medium-sized bowl, mix all of the crumble topping ingredients. Sprinkle the topping evenly over the blackberries. ½ cup almond flour, ½ cup flaked coconut, ½ cup pecans, ¼ cup coconut sugar, ¼ cup dark chocolate chips, 3 tablespoons melted coconut oil, ¼ teaspoon sea salt
  • 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

https://www.theendlessmeal.com/chocolate-blackberry-crumble/