Berry Crumble Bake
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1⁄2 cup butter
- 1⁄2 cup shredded coconut
- 1 1⁄2 cups spelt flour
- 1⁄2 cup brown sugar
- 2 cups blueberries
directions
- Mix everything but the berries together.
- Put 2/3 of the batter into your bakingtray, slightly pulling upp at the edges.
- Pour blueberries into the tray and decorate with the rest of the batter (you can flatten it out and make lines to put in crosses over the berries, i like cutting out flowers or hearts or just crumble it over).
- Bake at 200°C for 20 minutes or until golden.
- Enjoy not completely cooled off with vanila icecream or whipped cream (or both).
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Reviews
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Ok, this cake has the potential to be a very, very delicious cake. The flavors work really well together, and I used apples in it. The only thing was it was a little dry. I'm not sure if it was meant to be that way or not, but I think if it had some milk or some eggs or something to help hold the ingredients together rather than the batter being rather crumbled would make the cake even better. I did however really like the coconut and brown sugar together!
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This would be good with the ice cream or cream. Alone it is fine but nothing special. I found the crust a bit tough. Here is what I did, I preheated my oven to a little over 350F instead of 400F which is approximately what the recipe calls for because I was afraid it would burn the bake and most baking is done at 350F. Instead of spelt flour I used 1/2 a cup of Recipe #256259 using half brown and half white rice flour and 2 tsp guar gum by mistake. I meant to use just 1 tsp. I replaced the butter with canola oil as we are dairy free. I know it would be better with butter. I used sweeted shredded coconut and wild blue berries. I wanted to make designs on top with the "batter" but it wasn't going to work so I just sprinkled it on top. The result was kind of crumbly. I doubt I will make this again. Made for Ramadan Tag.
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DH really liked this, though thought it had too many 'crumbles'. I made this with fresh strawberries and it smelled SOOO good when it came out of the oven. I think either I didn't have enough fruit or too much batter - I made this as written, but maybe is was my conversion to US measure...Thanks for the recipe Iceland. We really enjoyed it. Made for FALL 2008 PAC.
Tweaks
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This would be good with the ice cream or cream. Alone it is fine but nothing special. I found the crust a bit tough. Here is what I did, I preheated my oven to a little over 350F instead of 400F which is approximately what the recipe calls for because I was afraid it would burn the bake and most baking is done at 350F. Instead of spelt flour I used 1/2 a cup of Recipe #256259 using half brown and half white rice flour and 2 tsp guar gum by mistake. I meant to use just 1 tsp. I replaced the butter with canola oil as we are dairy free. I know it would be better with butter. I used sweeted shredded coconut and wild blue berries. I wanted to make designs on top with the "batter" but it wasn't going to work so I just sprinkled it on top. The result was kind of crumbly. I doubt I will make this again. Made for Ramadan Tag.
RECIPE SUBMITTED BY
Originaly from Austria i moved to Iceland in 2002 after a life long longing for this country i felt at home at once and now it is the place where i belong. I am living with my wonderful husband in a nice, bright flat in the subburb of our capital, Reykjavik. I love to cook and eat healthy and i mainly use whole grain. I do not use any ready made mixes and i try to keep the food i cook close to the ingrediants i used.
I am an elementary school teacher but i work in a kindergarden now and i actually prefer that field.
Besides cooking and though especially baking, i like photography, knitting, swimming, long walks, all kind of sports, animals and nature among much more.
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