Ingredients
The filling
cane sugar
40g
1.40oz
2.68tbsp
butter
50g
1.75oz
3.35tbsp
blackberries
400g
14oz
1.60cup
26.80tbsp
cinnamon
0.5tsp
The pastry
cane sugar
90g
3.15oz
0.36cup
6tbsp
whole wheat flour
100g
3.50oz
0.40cup
6.70tbsp
cereals
70g
2.45oz
0.28cup
4.69tbsp
salt
3g
0.11oz
0.20tbsp
cinnamon
1tsp
flaked almonds
ice cream
Method
The filling
- Melt the butter over low heat, add brown sugar, and stir constantly until the sugar is completely dissolved.
- Then add blackberries, spices, mix well, and let it simmer for another 2-3 minutes. There's no need to thaw the blackberries.
- Turn off the heat and let the caramel mixture cool.
- Transfer it to ramekins.
The pastry
- Grate the chilled butter using a coarse grater.
- Add sugar and quickly mix with your hands to prevent the butter from melting.
- Add flour, oat flakes, cinnamon, and mix quickly again until it resembles crumbs.
- Spread the entire crumble mixture over the filling.
- Sprinkle almond flakes on top.
- Bake at a temperature of 180°C (356°F) for 15-20 minutes until golden brown.
It's best to serve the crumble hot, preferably with a scoop of vanilla ice cream. It's even more delicious that way!
Enjoy your meal!
