Christmas Black Forest Chocolate Crumble

I know that there are a couple of certainties in our household – that anything chocolate gets the thumbs up, and that comfort puddings are always in demand at this time of year.  So, as preparations for the festivities get under way, it’s been my job to have some surprises up my sleeve to serve up when the orders come through to the kitchen ! And here’s one of them.

This is for people who are short of time in the kitchen (aren’t we all this time of year ?), but are still looking for a delicious treat.  One that will go down well with everybody – vegans, vegetarians, non-vegans, gluten-free folk – you name it. The idea came to me in a second. I started off with the nuts, thought about a gluten-free dessert, and then chocolate combined with fruits of the forest sprung to mind. The rest is history. I prepared a fast nut cream to pour over this delight – and it was all made in a jiffy.  Oh, and the taste, too good to be true, really quite festive in it’s own way – and to think that it took only minutes to assemble for such a result, bringing so much satisfaction to the table with so little trouble, was a result in my book !

TIP : Use whichever sweetener you prefer, & always taste a filling for sweetness first before sealing it.


2½ cups frozen fruits of the forest berries

2 to 3 heaped Tbsp molasses, or more if you prefer


1 cup mixed pecan nuts and walnuts

½ cup oat bran

¾ cup cornflour (cornstarch)

¾ cup tapioca flour

3 to 4 heaped Tbsp molasses sugar

a pinch of clove powder

2 Tbsp unsweetened cocoa powder

2 tsp stevia (optional)

½ cup vegan margarine, or more if you prefer a moist crumble


  1. Preheat your oven to 375ºF (190ºC).
  2. Grease a Pyrex dish, or similar, place your frozen fruits in it, and distribute the sugar (or other sweetener of your choice) over the fruit.
  3. Next, place all the ingredients in a food processor, except for the vegan margarine, and process until small crumbs have formed.  Then add the margarine, a little at a time, and continue to process until the mixture forms very large crumbles – this should only take seconds. If you land up over-processing, it and it turns out a bit too doughy, then add a little more flour.
  4. Now, ensuring your hands are clean, take chunks of it out and place on top of the fruits. Break the chunks down with your fingertips – and distribute it as evenly as you can over the surface.
  5. Place in your preheated oven for 25 minutes, or until crunchy on the top – taste first if you wish.
  6. Serve hot, place your cream in a jug, and pour generously around the edges of your bowl.  Sit back and enjoy ! YUMM !


1½ cups of cashews, soaked for a few hours and drained. Place in a liquidizer with 1 cup of water, and a teaspoon of sweetener of your choice. Process until totally smooth, refrigerate, and serve. Can be made a day ahead.

All recipes and content © Miriam Sorrell 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike


  1. This looks great for xmas day. Of course will have to road test it first…. I’ll let you know how it goes. 🙂

  2. Sally Hi there, yes, a road test will be fine – remember to adjust the sweetness according to your own taste buds, and then there’s the cashew cream to pour on top. Be sure that the consistency is the same to single cream. Enjoy and let me know how it all goes.

  3. Looks yummy. Will have to try. I love making vegan dishes and my meat eater friends and family go wow that is sooooo good. thank you

  4. Hi there Monica and thanks for your comment. I will look forward to your feedback on my blog once you have made, served and tasted this dessert. Best wishes your way Monica. And kudos to you for making my recipes and serving them up for all to enjoy !

  5. Dear Miriam,
    This looks heavenly. You are the Master. Such amazing kind foods. So creative and so licious! I am sharing. Thank you for all your hard work. You are creating peace, one meal at a time. These meals will create peace. Peace begins on your plate.

  6. Hi there Eddie and many thanks for dropping by here with your wonderful comment. Thanks for putting a huge smile on my face with your kind words. Very best wishes your way and many thanks for sharing my recipes too !

  7. Hi Miriam,

    Is that powdered sugar sprinkled on top?

    Looks yummy. I will have to give it a try.

  8. Lory Hi there and thanks for dropping by here. Yes, it’s powdered sugar, something I don’t often use, but as it’s festive, a dust won’t hurt much and it’s so joyous to look at ! If you make it, do drop back here with your feedback won’t you ! Best wishes your way in the meantime !

  9. Hi! what fruits are in the forest fruits? I think raspberries, blackberries…? and would fresh work also?

  10. Cindy Hi there. The forest fruits that we purchase have raspberries, blueberries, strawberries, blackberries, cranberries in the mixture. I think it varies depending on the brand – but most of these mixed berries will do the job. Hope you make and enjoy it, if so, let me know how it goes and best wishes your way in the meantime !

  11. What else besides molasses can be used and what else besides powdered sugar up top please? I cannot eat these.
    Thank you.

  12. Hi there SAndi and welcome here. The powdered sugar is mainly there for decoration, so don’t worry about that. You may use another dried sweetener such as stevia. I cannot recommend agave or maple syrup as I don’t know how it will respond to the toppings ingredients, given that I have not tried this with a ‘wet sweetener’. Stevia should do the trick though ! Best wishes your way.

  13. Miriam. Thank you for all your posts. I am vegan but not a very good cook and I’m trying to remedy that. I was vegetarian for years and there was never an issue when, say, going to someone’s house for a party. Now, with cheese/egg no longer being acceptable to me, I must take more responsibility. So, with your great recipes in hand, I will venture forth. Thanks again.

  14. Craig Hi there and welcome here. Many thanks indeed for dropping by here with your comment. I totally agree with you with regards to the cheese and egg scenario with regards to be a guest with a non-vegan or vegetarian host. Feel free to share my site with friends that may be hosts in the future. Meantime, may I suggest that you join my new monthly newsletter – it’s not out yet as the response to my setting one up has been overwhelming – so it will be due out some weeks from now. I will include some exclusive recipes and am here to help whenever the need arises Craig. Meantime, I very much look forward to your future feedback and comments on my blog. Oh, sorry, forgot to say, yes, if you wish to join the newsletter all you have to do is say ‘yes’ and I will add you to our list. Best Wishes your way in the meantime.

  15. What can I use instead of oat bran? We are gluten free but have friends who still cannot have oats…

  16. Stephanie Hi and thanks for dropping by here. I think you need to add a little more brown rice flour instead of the oats, but add a handful of crushed nuts (such as pecans to give it extra body) 3 tablespoons of crushed nuts will do the job. Let me know how it goes as and when. Best wishes your way in the meantime.

  17. This sounds really good, am gonna give it a try. I am new to the Vegan way so I really have no recipes. Do you have any for just 1 person meals? and where can you buy the Vegan ingridients? Thank you.

  18. Tammy Hi there and welcome here. Kudos to you for choosing a vegan diet. I don’t have recipes for 1 BUT if you make any of the recipes half the ingredients and you are likely to come out with 2 portions = 2 days of eating and less time cooking, so that’s a win-win. Where to purchase most of the ingredients, either from your health food store, online and some supermarkets also sell many of the ingredients. Google will also help. Meantime, let me know if you want more information you can join our new monthly newsletter due out some weeks from now – there will be info for you there too ! Best and good luck !

  19. This I will make for dessert tomorrow!
    I mae the Christmas sausage roast today for tomorrows Christmas table. Yummy!

  20. Anita Hi there and welcome here. Anita, I am glad you are making this and look forward to your feedback on this and the roast you have chosen, it’s good to have feedback on the posts themselves for all to see and share. I wish you and your loved ones Happy Holidays & Best Wishes ! 🙂

  21. Hi Miriam ! Thank you very much for all those great recipes. I`m going to try some of them and this Crumble.
    I`m from Germany and Black Forest means cherries here, so what do you mean by berries, cherries or berries?
    Wishing you a very Happy New Year and I can’t wait for your book – the Feta will be the first recipe to try
    best wishes for you and your family

  22. Cornelia Hi and welcome here. With the Forest fruits it really does vary – frozen cherries, grapes, blueberries, blackberries, blackcurrants, etc are often used as fruits of the forest – the frozen fruit I have used includes raspberries (which are divine in this) so take a pick of the berries (and cherries if you wish) you would like to use, purchase them frozen and include raspberries (I buy all these frozen). Cornelia you may like to know that my book is available for pre-ordering on Amazon (both .com and here is the link (304 pages, 150 recipes and pictures too) – Best Wishes your way in the meantime. (Let me know if you wish to be added to our new upcoming newsletter too so that I can add you if so) Cheers and let me have your feedback on this recipe. 🙂

  23. Thank you very much Miriam, I will try soon. The Baba Ganoush was great. Please send me your upcoming newsletter. I`m sure your book will be very successful

  24. Thanks so much for your feedback Cornelia and Have a Happy New Year 2013. 🙂

  25. Hi Miriam

    This recipe looks delicious and I am VERY interested in trying it; however, I noticed on several of your recipes, including this one, you do not put the temperature of the oven.

    What is your general rule of thumb for the temperature of the oven?


  26. Hi there Stacy and thanks for dropping by here with your comment. Generally speaking the oven temperature is just below 200 degrees centigrade. In my upcoming book all is mentioned as are the measurements in both metric and imperial. Let me know how this goes. 🙂

  27. We had this last night, and it was absolutely delicious. Succulent berries, and a lovely light crumble. Miriam, you’re the master in the kitchen – certainly our inspiration in the Cummins household ! Thanks as ever.

  28. Hi there Brett, so glad you and your family enjoyed this ! Best your way !

  29. This dish looks delicious. I love vegan dishes and always look forward to trying them. But now my oven is under repair and should wait for it to try out this recipe. Cannot wait to try this out.

  30. Hi Chloe and welcome here. Hope you enjoy it ! Cheers.


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