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 C frozen Oregon blackberries
1 ½ T maple syrup
2 T cornstarch
1 T lemon juice & zest

For the Crumble

½ C almond flour
⅓ C oats
½ C pecans chopped
¼ C coconut sugar
¼ t sea salt (optional)
3 T vegan butter
1 T maple syrup
¼ C 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.