Now that the summer is gone, I am left with dreaming about summer cakes and picking blackberries in the hot summer days. During one of these hot summer days I came up with this crumble cake that was so flavorful and fresh.
Blackberry crumble cake
Servings: 6
Preparation time: 15 min
Cooking time: 30 min
Temperature time airfryer: 165 C
Ingredients
- 200 g of flour
- 100 g of sugar (can be less)
- 80 g of cold butter
- blackberries
- 1 heaping tablespoon of cornstarch
Directions
- Pick your blackberries fresh.
- I used for this recipe rye flour, but if you want to avoid the rough look, you can use normal all purpose flour.
- Add the sugar and grate in the cold butter.
- Mix it to combine.
- Take 2/3 of the dough and press it on the bottom of your tray.
- Mix in the washed blackberries a tablespoon of cornstarch.
- Add the blackberries in the tray.
- Crumble above it the remaining 1/3 of the dough.
- Bake in the airfryer at 165 C for 30 min.
- Let it cool fully before you cut it, ideally overnight in the fridge.
