Blackberry crumble cake

Blackberry crumble cake

Total: 1 hr 10 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 307 kcal
, Fat: 18 g
, Carbohydrate: 28 g
, Protein: 7 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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160 g spelt flour
100 g walnut kernels, coarsely chopped
100 g almonds, coarsely chopped
100 g fine whole-grain rolled oats
¼ tsp salt
80 g coconut oil
5 tbsp elderflower syrup


500 g blackberries
2 tbsp Maizena cornflour
4 tbsp elderflower syrup
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One square springform pan (approx. 24 cm), lined with baking paper

How it's done

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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.

Good to know
Serve with: Plain Greek yoghurt.
Tip: Instead of fresh blackberries, you can use frozen blackberries.

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