Summer Berry Cocoa Crumble

Recipe by Alana Buckley

Berry Filling
6 oz fresh raspberries
6 oz fresh strawberries, quartered
3 T sugar
1 lemon, zested

Cocoa Crumble Topping
1/3 cup butter, cubed and kept cold
1/4 cup all-purpose flour
4 tsp rolled oats
1/3 cup brown sugar
4 tsp TCHO Natural Cocoa Powder
Pinch of salt
2 T + 2 tsp TCHO Roasted Cacao Nibs
1/4 cup TCHO Bittersweet 66% Dark Chocolate, chopped
1/3 cup brown sugar

2 T + 2 tsp raw pistachios, chopped
vanilla ice cream

Berry Filling

  1. Preheat oven to 375F.
  2. In a large bowl, toss raspberries and strawberries with sugar and lemon zest.
  3. Spoon berry mixture into  four, 8oz ramekins. Set aside.

Cocoa Crumble Topping

  1. In a large bowl, combine dry ingredients (flour, rolled oats, brown sugar, cocoa powder and salt).
  2. Cut-in cold butter into flour mixture with hands or use a pastry blender.  Note: mix should be crumbly, not a uniform dough.
  3. Fold in cacao nibs and chocolate into crumble.
  4. Top each berry-filled ramekin with a quarter of the chocolate crumble.  Press lightly if needed to pack crumble into ramekin.
  5. Place ramekins on a baking sheet and bake for 30-35 minutes or until filling is bubbling and crumble has browned lightly.

To serve, top warm crumble with a scoop of vanilla ice cream and a sprinkle of chopped pistachios.  Enjoy!