Stachelbeer-Crumble

Ingredients

• 750 g green huckleberries
• 1 Organic lemon
• 200 ml water
• 60 g coconut palm sugar
• 1 cinnamon stick
• 150 g spelt whole‑grain flour
• 75 g butter
• 2 tbsp honey
• mint

Instructions

1. 1.

   Rinse and clean the huckleberries. Rinse the lemon hot, pat dry and grate the zest. Boil water with coconut palm sugar, lemon zest and cinnamon stick. Add the huckleberries and bring to a boil once more. Remove from heat.

2. 2.

   Knead flour, butter and honey into crumbs. Place the huckleberries in greased ramekins with some of the liquid if needed. Sprinkle the crumbs over them. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 20 minutes. Garnish with mint and, if desired, dust with powdered sugar before serving.