BLACKBERRY CRUMBLE CAKE
Steps:
- Preheat the oven to 180°c (160°c fan).
- Begin by making the cake. If the butter is too hard then soften it a little in the microwave for 10 seconds. Add the sugar and beat with a wooden spoon or whisk until it goes light and fluffy.
- Add the eggs, one at a time, beating after each one. Then add the flour in three batches, beating it into the wet mixture each time. Add the almond extract too.
- Line a square 20cm tin with baking parchment and grease the sides. Pour/spoon the cake mixture into the tin.
- Put the blackberries on top of the cake mixture.
- Using your fingertips, rub together the butter and flour for the topping until it is like breadcrumbs. Then stir in the sugar and put it on top of the cake.
- Bake in the oven at for about 40 minutes.
- Serve warm or cold, alone or with cream or ice cream.
Nutrition Facts : Calories 371 kcal, Carbohydrate 46 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 86 mg, Sodium 168 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving
BLACKBERRY CRUMBLE
I don't use the word "best" to describe just any recipe. But this blackberry crumble might just be my favorite summer dessert! It has the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Top with a scoop of vanilla ice cream for the ultimate summer dessert!
Provided by Kim
Categories Dessert
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C) and spray a 2-quart baking dish with nonstick cooking spary or grease with butter.
- To make the crumble, whisk flour, salt, baking powder, cinnamon and sugars together in a large mixing bowl.
- Using a cheese grater, grate in the frozen butter. (you could cut the butter in with a pastry cutter, if you prefer) Gently toss the butter into the flour mixture until coated.
- Using a fork, stir in vanilla and egg yolks until egg is mostly absorbed. Add vinegar and give the mixture another stir. Use your hands to finish incorporating all of the ingredients. Mixture should clump, but remain mostly dry. If your mixture is not clumping, add another teaspoon of apple cider vinegar. Set crumble aside.
- To make the fruit filling, combine blackberries, lemon zest, lemon juice, sugar, and cornstarch in a separate medium mixing bowl.
- Transfer about 1/2 of the crumble mixture into the bottom of baking dish. Press mixture down using a flat measuring cup or damp hands. Pour the berry mixture over the crust. Add the remaining crumble mixture on top. Some small clumps are best!
- Bake for 40 to 45 minutes and until top is golden brown and blackberry juice is bubbling. Allow the crumble to cool for about 20-30 minutes. Serve with a scoop of vanilla ice cream and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 416 kcal, Carbohydrate 58 g, Protein 5 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 95 mg, Sodium 81 mg, Fiber 4 g, Sugar 30 g
BLACKBERRY CRUMBLE
This is a blackberry crumble recipe that I have not made in two years. It's very filling, but is really good.
Provided by rafaelajeffery
Categories Desserts Crisps and Crumbles Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place blackberries in a large pie dish and sprinkle with sugar.
- Combine flour, brown sugar, butter, and cinnamon in the bowl of a food processor; process until combined. Spread the mixture over the berries and sugar. Sprinkle with walnuts.
- Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 37.7 g, Cholesterol 22.9 mg, Fat 16.5 g, Fiber 5.2 g, Protein 4.5 g, SaturatedFat 6.2 g, Sodium 6.4 mg, Sugar 20.2 g
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