Black Forest Fruit Crumble
One cold winter evening after dinner we both felt like a warm decadent dessert, so I went into the kitchen to see what I could find.
Looking through the ingredients we had on hand this is what I found: frozen berries, nuts, seeds, thread coconut and dark chocolate. All signs pointed towards a fruit crumble which isn’t usually a dessert associated with the word decadent…unless you add chocolate!
The result was this beautiful Black Forest Fruit Crumble.
The crumble topping is made from nuts and seeds as opposed to the usual oats and flour. There’s no butter or refined sugar in this recipe either, instead the butter is replaced by the natural fats present in the nuts, seeds and thread coconut, and coconut sugar is used as the sweetener.
The pièce de résistance however, is the dark chocolate pieces scattered through the crumble topping. The chocolate magically transforms it from a humble crumble into something quite decadent.
Of course, if you prefer to keep your desserts on the healthier side, leave the chocolate out and you’ll still have a delicious warming dessert.
One of the best things about this crumble is it’s very easy to prepare. No softening butter, rubbing between fingers or even mixing. Simply throw all the crumble ingredients into a food processor and blend. Pour the crumble topping over the frozen berries and it’s ready to bake.
This warming winter dessert is completely gluten, grain and dairy free, that is if you choose a chocolate without milk solids, paleo and vegan.
Best of all, with all its the nuts and seeds this fruit crumble has a healthy amount of protein, good fats and fibre, so it will leave you feeling satisfied without a massive sugar rush or heavy full feeling.
If you make this Black Forest Fruit Crumble, let me know!
Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook. For more crumble recipes like this, check out this Pear & Feijoa Crumble.
Enjoy.
Black Forest Fruit Crumble
Serves: 4
Prep time: 15 minutes Bake time: 30 minutes
1/2 cup almonds
1/2 cup cashews
1/2 cup thread coconut
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup coconut sugar
125g 70% dark chocolate (I use Whittakers Dark Ghana 72%)
600g frozen berries (I used boysenberries, blueberries and raspberries)
Preheat your oven to 160ºC.
Place all the ingredients except the berries in a food processor and blend for a minute or two until the nuts and chocolate have broken down into small pieces.
Spread the frozen berries over the bottom of your pie dish and top with the crumble covering the fruit evenly.
Place the crumble in the centre of your preheated oven and bake for approximately 30 minutes.
The crumble is ready when the fruit is steaming hot and bubbling up the sides. The chocolate should be just melted and the nuts will turn a light brown colour.
Remove the crumble from the oven and allow to cool a little before serving with a dollop of yoghurt or your favourite nice cream.
