Ingredients

Crumble:

• 40 g spelt flour
• 20 g raw cane sugar
• 2 tbsp margarine (Alsan)
• 1/4 tsp cinnamon
• 1/4 tsp seasalt

Dough:

• 200 g fresh berries (currant, blueberries…)
• 100 g spelt flour
• 1/4 tsp sea salt
• 1/4 tsp cream of tartar
• 1/40 tsp baking soda
• 1/2 tsp lemon peel, freshly grounded
• 1/2 tsp fresh lemon juice
• 40 ml extra virgin olive oil
• 65 ml almond milk (for a vegan cake) or buttermilk
• 40 ml maple syrup
• 1 vanilla bean

Decoration:

• dried flowers (optionally)

It’s still winter and I’m longing for spring more and more every day. That big bowl of currant in my fridge waited for too long in the darkness and seemed to be perfect to ease my winter mood yesterday. Don’t you think it’s time to bake a summerish berry-cake already? I mean, just because? I think so and I hope you like the idea of warm crumbles as much as I do – especially because that crumble pie is vegan!

Mix the ingredients for the crumble with your hands until everything is well combined. Form the crumble with your hands, put it into the fridge.

Preheat the oven (190° C top and bottom heat) and grease a baking tin with removable ring (diameter ca. 17 cm).

Mix flour, cream of tartar, baking soda, salt and grated lemon peel. In a small bowl mix almond milk, lemon juice, maple syrup, olive oil and the pulp of a vanilla pod. Now slowly mix the dry ingredients with the liquid ones in the small bowl. You can also do that with a kitchen machine. Fill the dough in the cake pan and smoothen the surface. Spread the fruits on the dough, put the crumble on top. Bake around 40-45 minutes, until the crumbles look crusty. Decorate the cake as you like, I used dried flowers here. Enjoy!