Berry crumble with spelt

Name: Berry crumble with spelt
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 15 g fresh ginger tuber; 180 g Spelt wholemeal flour; 80 g crushed almonds; 100 g Butter; 100 g Cane sugar; 1 egg (size M); 200 g Raspberries; 200 g Blackberries; 1 TABLESPOON Sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

15 g fresh ginger tuber
180 g Spelt wholemeal flour
80 g crushed almonds
100 g Butter
100 g Cane sugar
1 egg (size M)
200 g Raspberries
200 g Blackberries
1 TABLESPOON Sugar
7-10 Tbsp Aluminium foil

Directions

1
Peel the ginger, grate finely. Mix flour, almonds, butter, cane sugar and ginger with your fingertips. Add the egg and work into a crumble mixture. Chill for about 30 minutes
2
In the meantime, pick the berries, wash and drain the blackberries. Carefully mix the berries in a bowl with sugar and place in an ovenproof dish (19 x 24 cm). Cover with crumbles. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-30 minutes. If necessary, cover with aluminium foil after approx. 20 minutes. Remove Crumble from the oven and let it cool down lukewarm for about 45 minutes. Delicious with vanilla sauce
3
Waiting time 25 minutes