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Blackberry crumble cake
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 307
  • Fat about 18g
  • Carbohydrates about 28g
  • Protein about 7g
This is needed
This is needed for 12 pieces
  • 160 g spelt flour
  • 100 g walnut kernels, coarsely chopped
  • 100 g almond, coarsely chopped
  • 100 g fine whole-grain rolled oats
  • 0.25 tsp salt
  • 80 g coconut oil
  • 5 tbsp elderflower syrup
  • 2 tbsp Maizena cornflour
  • 500 g blackberries
  • 4 tbsp elderflower syrup
  • One square springform pan (approx. 24 cm), lined with baking paper
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And that's how it's done
And that's how it's done
In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix in the coconut oil and syrup, rub together to form a coarse, crumbly mixture.
To shape
Spread ¾ of the crumble over the base of the tin, press down with the base of a glass.
Mix the blackberries, cornflour and syrup, spread on top of the crumble base. Sprinkle with the remainder of the crumble.
To bake
Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool.

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