Chocolate Berry Crumble

Directions

1. Preheat the oven to 180°C.
2. Defrost the frozen strawberries for a few hours, or if short on time, place in a bowl of warm water for 10 minutes, then drain well.
3. Pop the strawberries into a saucepan on a low heat, and add in the brown sugar. Stir well, and simmer for 15 minutes. Keep the heat nice and low so it doesn’t start bubbling too much.
4. To make the topping, blitz the almonds and half of the oats in the food processor. Pour into a mixing bowl along with the rest of the oats and the flour, cinnamon, cocoa powder and 100g of the chopped chocolate, and toss together.
5. Rub the butter (or solid coconut oil) into the mixture to form a crumb. Then pour in the honey or maple syrup, mixing until it becomes slightly sticky.
6. Pour the strawberries into the bottom of a 20cm pie dish, and gently spread the crumble mix on top. Sprinkle the remaining 100g chopped dark chocolate and a handful of flaked almonds over the top.
7. Bake in the oven for 25-30 minutes, until the crumble is lightly golden brown and crispy, and the chocolate is melted.
8. Best served hot with chocolate ice cream!