Servings: persons
Blackberry crumble with nuts and salted caramel
Blackberries and late summer go hand in hand! A delicious crumble dough, baked crispy in the oven. You don't have to knead and roll it out, which also means that the cake can be whipped up in no time.
Ingredients
Blackberry Filling
- 500 gram Blackberry fresh or frozen
- 70 gram Cane Sugar
- 1 pcs. Vanilla Pod
- 12.5 gram Vanilla Sugar or homemade vanilla extract
- 40 gram Caramel Sauce salted caramel sauce
Crumble Topping
- 125 gram Wheat Flour
- 75 gram Cane Sugar
- 150 gram Butter cold
- 50 gram Almonds
- 50 gram Cashews
- 50 gram White chocolate
- 100 gram Oatmeal
Crème Fraîche Sauce:
- 250 gram Sour Cream
- 12.5 gram Vanilla Sugar
- 0.5 pcs. Lemon grated zest
Instructions
Blackberry filling:
- Rinse and dry the blackberries and toss them with cane sugar and vanilla.
- If using frozen blackberries, simply pour them directly into the dish.
- Pour the berry/sugar mixture into an ovenproof dish (about 20x30 cm).
- Dot the berries with small spoonfuls of salted caramel.
Crumble dough
- Mix flour and sugar in a bowl.
- Add cold butter in small pieces and use your fingers to work the flour into the butter.
- Add chopped almonds, cashews, and white chocolate and stir together.
- Finally, add the oats and mix everything well.
- Spread the dough over the berries.
- Bake the cake in the middle of the oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 35 minutes.
- The surface should be beautifully golden and crispy. Remove the cake from the oven and let it cool.
Crème fraîche sauce:
- Mix crème fraîche, vanilla sugar, and grated lemon zest in a small bowl.
Serving:
- Serve the crème fraîche sauce as an accompaniment to the cake. The cake can be served either warm or cold, according to taste.
Notes
Tip: you can replace blackberries with blueberries.