The berry crumble cake is a delicious, fast, and clever dessert, perfect for everyday snacks or breakfasts, or as a dessert at a dinner with friends and family. Perfect as an alternative to the pistachio and ricotta crumble, in which I used berries. It is now the time of year when supermarkets are filled with these delicious fruits that are so good for your health. I particularly love raspberries, but for this dessert, I also used blueberries leftover from the brioche cheesecake.
A very simple dessert to prepare, in which, unlike other crumbles, I also added egg yolks to the dough. It will be a kind of crumbly shortcrust pastry filled with blueberries and raspberries that will bake in the oven. No jam needed and no frying the fruit in a pan! A delicious and clever recipe, where the berries will bake in the oven together with the pastry and a little powdered sugar. The result will be a delightful contrast between the sweetness and crunchiness of the pastry and the softness and slightly tart note of the fruit that will melt in your mouth.
I imagine you are wondering if, with this method, there is a risk that the pastry will not bake perfectly. For this reason, I recommend using convection baking in the oven. Furthermore, at the base of the pastry, I added some crumbled amaretti, which will help keep the base dry during baking. Alternatively, you can use plain cookies instead of amaretti. Curious to find out how to make it? Then let’s go to the kitchen together, because the berry crumble cake will be ready in a click!
If you are interested in other shortcrust pastry recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 600.45 (Kcal)
- Carbohydrates 78.60 (g) of which sugars 34.19 (g)
- Proteins 8.09 (g)
- Fat 29.70 (g) of which saturated 18.05 (g)of which unsaturated 11.22 (g)
- Fibers 3.44 (g)
- Sodium 43.43 (mg)
Indicative values for a portion of 154 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 7 tbsp butter
- 3/4 cup powdered sugar
- 2 tbsp egg yolks
- 1 packet vanillin
- 3/4 cup blueberries
- 3/4 cup raspberries
- 1 oz amaretti
- powdered sugar (as needed for filling and final decoration)
- butter (as needed for the pan)
- all-purpose flour (as needed for the pan)
Tools
- Baking Pan 8 x 8 inch square
- Bowl
- Spoon
Steps
First, prepare the pastry. For this recipe, it won’t be a classic pastry, but rather crumbly. Work the softened butter with the powdered sugar for a few minutes until you obtain a cream. Then add the egg yolks and mix again until they are well blended.
Then add the flour and vanillin and mix first with a spoon until the flour has absorbed the liquids. Then proceed to knead with your hands until you get a dough that is not very compact and crumbles easily with your hands. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
In the meantime, butter and flour an 8 x 8 inch square pan and wash and dry the blueberries and raspberries very well with a paper towel. Take the dough and crumble it roughly with your fingers into the bowl.
Put half the dough into the pan and press it down well with your hands. Spread the crumbled amaretti on the bottom and then the berries. Dust the surface generously with powdered sugar and cover with the remaining pastry crumbs.
Bake the crumble cake in a preheated oven at 340°F with fan function for 30 minutes, or until the surface is golden. Once the baking time is over, remove the cake from the oven and let it cool completely before removing it from the mold. Dust with powdered sugar and cut into squares before serving.
Storage and Tips for Berry Crumble Cake
The berry crumble cake can be stored in a cool, dry place for 3 or 4 days covered by a glass dome.
FAQ: Questions and Answers for Berry Crumble Cake
What can I use instead of amaretti?
You can use plain cookies as an alternative.
