Black Forest Crumble
I love a good classic crumble but I wanted to spice things up a little bit and make a chocolate crumble because... why not? The dark chocolate pairs really well with the juicy, and tad sour, cherry and blueberry mixture. This crumble is free of refined sugars and oils but still tastes decadent. Not to mention that it is incredibly easy and quick to make (which is a must in my kitchen)
Recipe (serves 8-10) Prep time: 45 minutes
1/4 cup walnuts
1 cup oatmeal
3 tablespoons wholewheat flour
3 tablespoons cacao powder
3 tablespoons tahini
1/4 cup date syrup
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
2.5 cups (400 grams) frozen cherries
2/3 cup (125 grams) frozen blueberries
2 tablespoons date syrup
1 tablespoon corn starch (mixed with some water)
Dark chocolate to serve
Preheat the oven to 175 degrees Celsius (350 Fahrenheit).
In a bowl, combine the oatmeal, walnuts, whole wheat flour, cacao powder, cinnamon and salt. Set aside.
In another bowl, combine the tahini, date syrup and vanilla extract. Add this mixture to the other bowl and combine until you have your crumble.
Heat a saucepan and add the frozen cherries and blueberries and a bit of water. Reduce to low heat and cook for 5 minutes.
Add the date syrup and corn starch slurry and cook until it's thick.
Add this cherry-blueberry mixture to a dish and top with the chocolate crumble. Bake in the oven for about 25-30 minutes.
Let it cool down for 5 minutes and serve warm with the dark chocolate and some ice cream or yogurt.
Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!