• Mary Draper

Chocolate Hazelnut Berry Crumble


There's something about the combination of chocolate, hazelnuts and strawberries - especially this time of year, when our house is full of strawberries & cherries for Valentine's baking. It makes it a little more special and decadent than our go to (but still so yummy!) apple crisp.


This easy to prep treat can be enjoyed as a yummy breakfast, an afternoon snack with your tea or coffee, or even as a dessert with a scoop of your favourite ice cream or a dollop of coconut whipped cream on top. Don't have enough strawberries or cherries in your house? No problem, mix it up and sub in some blueberries or raspberries!!


The sweetener in the filling is totally optional - judge the sweetness of your fruit, and leave out if its already sweet enough on its own.



Filling ingredients:

  • 3 cups of strawberries, trimmed and halved

  • 3 cups of cherries, pitted and halved

  • 2 tbsp tapioca flour (optional but this thickens the filling)

  • 2 tbsp of your favourite sweetener (optional - we didn't need to add any since our berries were super ripe and sweet already)


Crumble ingredients:

  • 1 cup almond flour

  • 3/4 cup hazelnuts, roughly chopped

  • 1/2 cup pecans, roughly chopped (or sub any other nuts or seeds you have on hand - sunflower seeds and hemp seeds would be nice here too and would up the protein)

  • 1/4 cup of your favourite sweetener. (We used honey here, but maple syrup, or coconut sugar would be great here too)

  • 6 tbsp coconut oil, solid (You could also sub butter if you can do dairy, or red palm fruit oil, or a vegan butter substitute)

  • 2 tbsp cocao powder

  • 1/4 tsp cinnamon

  • 1/4 tsp sea salt


Instructions:


  1. Preheat your oven to 350F.

  2. Combine the filling ingredients in a medium bowl and toss until the fruit is evenly coated with tapioca and sweetener. Pour into an 8x8 baking dish (or 4 ramekins for single servings!).

  3. Combine the topping ingredients, using a pastry cutter or wooden spoon. Mix until the coconut oil is broken up and the topping starts to stick together. Spread evenly over the fruit filling.

  4. Bake for 25-35 minutes until the topping is golden and the filling is bubbling. Since this crumble uses softer fruit, its more about watching your topping brown, then making sure your filling is cooked.

  5. Remove from the oven and let cool for 5 minutes. Serve & enjoy while still warm!! Add a scoop of your favourite ice cream, or coconut whipped cream.