Blackberry Crumble with Chocolate

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. A blackberry crumble is a great way to use up delicious frozen blackberries. The tartness of the Oregon berries pairs perfectly with the nutty crunchy chocolatey crumble for a light and fruity dessert.

Recipe by Vicky from

oregon berries avocado pesto blackberry crumble with chocolate


For the Berries

4 Cups frozen Oregon blackberries
1 ½ Tablespoon maple syrup
2 Tablespoons cornstarch
1 Tablespoon lemon juice & zest

For the Crumble

½ Cup almond flour
⅓ Cup oats
½ Cup pecans chopped
¼ Cup coconut sugar
¼ teaspoon sea salt (optional)
3 Tablespoons vegan butter
1 Tablespoons maple syrup
¼ Cup chocolate chips


Step 1
Preheat oven to 400°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.

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

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

Step 4
Bake for 35-40 minutes.

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