for 12 pieces

Crumble

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

Blackberries

500 g	blackberries
2 tbsp	Maizena cornflour
4 tbsp	elderflower syrup

How it's done

Crumble

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.

Blackberries

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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