This tropical and fruity blackberry and pineapple crumble is the perfect summertime recipe. Bubbling fruits topped with a beautiful golden and crunchy nut low carb crumble.
While pineapple isn't usually considered for traditional crumbles, the sweetness of the fruit paired with the sharpness of the blackberries makes for a truly wonderful dish and in all honestly, it's probably one of my favourite summertime desserts.
How to make a low carb crumble
Making a low carb crumble is a lot easier than you may think. This recipe calls for no flour and instead, you'll be using ground almonds, organic butter, a little coconut sugar, cinnamon and desiccated coconut.
Thanks to the cinnamon, coconut and coconut sugar, the crumble will be naturally sweetened and once baked, the bubbling juices from the fruit will pair beautifully when scooped up with the crumble.
As for the base, you'll simply sautee fresh pineapple chunks in a pan on medium heat with a small amount of butter. Once softened, you'll add the fresh blackberries along with a small amount of stevia and you'll stir for a few more minutes.
Once the fruit and crumble has been prepared, you'll pop both ingredients into a baking tray (fruit layer first followed by the crumble) and bake in the oven for roughly 35-40 minutes.
The crumble itself is light and crunchy and thanks to the organic butter rubbed between ground almonds and coconut sugar, it makes for a delicious and slightly caramel flavoured topping. Of course, any crumble wouldn't be complete with a touch of cinnamon.
This recipe works as a brilliant summertime dessert. Either serve it up to your friends and family or make it as a weekend treat and pair it with a dollop of fresh organic cream. Enjoy!
Healthy Blackberry & Pineapple Crumble
This low carb crumble consists of a healthy, sugar-free fruit base of blackberry and pineapple and is topped with a golden and crunchy crumble.
- 220g pineapple chunks, fresh or frozen
- 225g blackberries, fresh or frozen
- 1 tbsp chia seeds
- 2 tbsp stevia
- 2 tbsp coconut sugar
- Juice of half a lemon
- Pinch of sea salt
- 1 tsp ground cinnamon
- 110g ground almonds
- 30g desiccated coconut (or flakes)
- 60g organic butter
Begin by preheating your oven to 175c (fan) or 195c (conventional).
In a small saucepan, heat 10g of your butter until melted and add the pineapple along with the chia seeds, stevia and a pinch of salt. Simmer on medium heat until softened.
Add the blackberries and lemon for a further 2-3 minutes and then pour your fruit mixture into a suitably sized baking tray.
To make your crumble, add the ground almonds, coconut flakes, cinnamon and coconut sugar to a bowl and mix. Add the rest of the butter and gently rub throughout the base. Once your crumble is combined (it's ok to have a few lumps as this adds to the texture), pour the crumble over the fruit and evenly spread it out. I like to leave the sides untouched a little to let the juices from the fruit overflow.
Pop your tray in the middle of the oven and bake until golden - roughly 35-40 minutes. Once the crumble is golden and your fruit is bubbling, remove from the oven and serve.