Cakes & Pastry
Blackberry Crumble Cake
Amazon delivery can be slower in Europe, so here are direct links instead — one site per ingredient, to give you more options:
Shopping from your region · change
The shop links follow the country you choose. Nothing is sent to anyone else.
Looking for a fast and delicious way to use your garden harvest? Today we’re making our absolute favorite Blackberry Crumble. This recipe is quick, simple, and 100% gluten-free. We show you how to get the perfect rustic crumble texture. If you are looking for a fast and easy dessert, this recipe is a summer essential.
243 · 0
Prep Time
10
Make Time
50
Servings
Type
Easy
Your pace
Ingredients
Cup amounts for weights are approximate (marked ≈) — they depend on the ingredient. Ingredients without a known cup size stay as written.
- Cake Bottom
-
Check the labelmust be certified gluten-free
-
Check the labelmust be certified gluten-free
-
- plant-based oil — tastes allmost identical
- Cake Filling
-
Check the labelmust be certified gluten-free
- Cake Topping
- Optional Serving
-
Check the labelmust be certified gluten-free
Steps
Cake Cream Filling:
1
Whisk egg yolks and sugar
Whisk the egg yolks and the sugar with a hand mixer for 1-3 minutes until it becomes a light and fluffy mass
2
Add egg yolk and sugar
Add the egg yolk sugar and vanilla-sugar to a bowl
3
Bring milk to the boil
Bring the milk to the boil in a saucepan
4
Add egg yolk-sugar mixture
Add the egg yolk-sugar mixture to the boiling milk and cook until the cream thickens
5
Let cake-cream cool
Let the cake-cream cool completely
Cake Base
6
Mix flour & jaggery
Mix flour with jaggery in a bowl
7
Chop butter cubes
Chop the butter into cubes and add to the bowl
8
Knead the dough
Knead the dough briefly until it "crumbles" with your hands (i always use foodsafe nitril-gloves)
9
Add milk
Add milk to the dough
Build the cake
10
Get a spring-form
Get a medium sized cake spring-form and add a sheet of baking-paper into the form
11
Make crumble bottom
Add 150 g of the crumble dough to the bottom and spread it out
12
Cake-cream to crumble base
Add the cake-cream to the crumble bottom
13
Blackberries to crumble cream
Add the blackberries on top of the crumble cake-cream
14
Cover with almond flour
Cover with the 20 g of almond flour
15
Cover with remaining dough
And than, cover the cake with the remaining crumble dough
16
Bake for 45 min.
Bake for 45 minutes at 180°C/350°F in your Airfryer or convection oven
17
Garnish Cake
Garnish with fresh blackberries and powdered sugar
18
Serve crême fraïche
Mix crëme fräiche, vanilla and cardamom to make a sweetened and seasoned crême fraïche side-serving for the crumble cake. Tastes delicious! The sweetness of the cake with the flavour of this blend gives the crumble cake that little extra luxury taste.
19
Ready!
Enjoy!
Limonene freestarch-freeBlackberry CrumbleEasy Blackberry RecipeGarden to TableGluten Free DessertQuick BakingHealthy Crumble RecipeFresh Blackberry Cakesummer recipesHomemade CrumbleglutenfreeLinalol free
Related Recipes
Comments (0)
Be the first to comment.
