Stachelbeerkuchen mit Streuseln

Ingredients

• 600 g blackberries
• 350 g spelt whole‑grain flour
• 100 g spelt flour (Type 630)
• 1 packet baking powder
• 225 g coconut palm sugar
• 250 g softened butter
• 50 g ground almonds
• 4 eggs
• 4 tbsp milk (3.5 % fat)
• 3 Tbsp apricot jam

Instructions

1. 1.

   Rinse, wash and drain the blackberries well. Line a baking sheet with parchment paper. Mix spelt flour, 150 g spelt whole‑grain flour and baking powder. Add 125 g coconut palm sugar, 150 g butter, almonds, eggs and milk; beat briefly on low then high for 2 minutes until smooth using hand mixer strokes.

2. 2.

   Transfer dough to the prepared pan and spread evenly. Arrange blackberries over the dough. Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) on the middle rack for about 30 minutes.

3. 3.

   Meanwhile, combine remaining flour, remaining sugar and butter; work into crumbs with fingers. Sprinkle over the partially baked cake and bake another 20 minutes.

4. 4.

   Heat apricot jam while stirring, then strain through a sieve. Remove finished blackberry crumble from oven and spread with jam. Cool on a wire rack. Slice and serve.