Berry crumble with almond and spelt topping

Here’s a delicious dessert you can eat for breakfast too! Jammy berries topped with a spiced crunchy spelt crumble. It’s best served warm, out of the oven with a dollop of greek yogurt, sweetened whipped cream, a scoop of vanilla ice cream, or cold vanilla custard.
I like to freeze seasonal fresh berries, grapes, stone fruit and bananas for all sorts of desserts and morning smoothies and also a double batch of the crumble topping, which makes this summery classic dessert a breeze to put together. It can be adapted in lots of different ways, simply swap up the fruits, add citrus zest, oats, desiccated coconut or any nuts and spices you like.
I have used the crumble topping on this banana, tahini and spelt crumble cake, but it’s also wonderful sprinkled on an ice cream sundae, panna cotta, cheesecake or you can simply eat it by the spoonful. :-)
If you want to use only the crumble for other desserts, take it straight out the freezer and spread it onto a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (180°C) for about 15 minutes or until golden.

Bakers notes:

• While making the crumble topping, it’s important to drizzle in the olive oil, one teaspoon at a time, to the dry ingredients, so that pebble crumbs will form. If you add the oil all at once, you will end up with a wet dough.

• You can keep the crumble topping in a resealable bag in the freezer for up to 3 months.

• Cut small strawberries in half and big ones in quarters.

• You can use any fruits you like, simply adjust the sweetness accordingly.

• I’v used small ramekins but if you want to serve it family style, bake it in an ovenproof baking dish.

Berry crumble with almond and spelt topping

Serves 4

Ingredients

For the crumble topping:
1 1/2 cups white spelt or gluten-free all-purpose flour
3/4 cup demerara sugar
Generous pinch of cinnamon
1/8 tsp ground ginger
Pinch of salt
6 tbsp extra virgin olive oil
1/4 blanched, sliced or slivered almonds 

For the fruit filling:
700 gr. frozen strawberries hulled and cut in half *see note
1 cup frozen raspberries 
1/4 cup demerara sugar
1 tbsp cornflour

To serve:
Greek yogurt or vanilla ice cream
Confectioners' sugar, optional

Directions
Preheat oven to 375°F/190°C. Butter 4 ounce/1/2 cup ramekins or a 9 x 13”/23 x 33cm baking dish. Set aside

For the crumble: *see note
In a medium bowl mix the flour, sugar, cinnamon, ground ginger and salt with a fork, gradually drizzle in the olive oil, one teaspoon at a time, while mixing in a circular motion with a fork until pebble crumbs form. Toss in the almonds and keep in the fridge or freezer until ready to use.

Into a large bowl, add the strawberries, raspberries, sugar and cornflour. Toss together and spoon into 4 small, ovenproof dishes. Sprinkle the crumble over the fruit and bake for about 40 minutes, or until bubbling and the topping is golden brown.
Allow to cool for 10 minutes. Serve warm with yogurt, vanilla ice cream or vanilla custard and sprinkle with confectioners' sugar if you like.

Happy summer! xx

Banana, tahini and spelt crumble cake {gluten-free option}

I tweaked this healthy-ish banana tahini spelt cake I posted on the blog a couple of years ago,  with the addition of spelt-olive oil crumble topping and a hint of cinnamon. It’s super moist, not too sweet and easy to make. This combination makes it the perfect snack cake or breakfast and will surely become your favorite too.
I double the crumble topping and keep a batch in the freezer, because it’s wonderful not only for this cake, but on ice cream and cheesecakes too. Spread it on a baking sheet lined with parchment paper and bake at 350°F (180°C) for about 15 minutes or until golden.

Banana, tahini and spelt crumble cake {gluten-free option}

Makes one 8 1/2-by-4 1/2-inch loaf cake or 6 cup bundt cake or 8 inch cake pan
 
Baker's notes: 

• While making the crumble topping, it’s important to drizzle in the olive oil, gradually, to the dry ingredients so pebbles will form. If you add the oil all at once, you will get a wet dough.

• Baking times may vary between 40 to 50 minutes depending on the shape and material of the pan you are using.

Ingredients

Unsalted soft butter for greasing the pan
1 1/4 cups white spelt or gluten-free all-purpose flour plus 1 tablespoon for dusting the pan
2 tsp baking powder
Pinch of salt
1 cup mashed very ripe bananas (about 3 small or 2 medium bananas)
2 large eggs
1/4 cup raw tahini
½ cup light brown sugar, packed or demerara sugar (I used demerara here)
125 ml (1/2 cup) extra virgin olive oil

For the crumble topping:
1/2 cup white spelt or gluten-free all-purpose flour
1/4 cup demerara sugar
Pinch of cinnamon
Pinch of salt
2 tbsp extra virgin olive oil

Method

Preheat oven to 350°F (180°C) with a rack in the lower third. Grease pan with butter using a pastry brush. Dust pan with flour and tap out any excess flour.

For the crumble:
In a small bowl mix the flour, sugar, cinnamon and salt with a fork, gradually drizzle in the olive oil, a little bit at a time, while mixing in a circular motion with a fork until pebble crumbs form. Set aside.

For the cake:
In a medium bowl, sift together dry ingredients and set aside.

In a large bowl, whisk together the rest of the wet ingredients. 

Combine both and whisk just until you get a smooth batter. (Over mixing will result in a chewy, dense texture).

Pour into prepared pan, sprinkle crumble topping on top and bake until a toothpick inserted in center comes out clean, 40-50 minutes *see notes.

Cool cake 10 minutes in pan; then turn out of pan onto a cooling rack and cool completely.

Covered tightly in plastic wrap or in an airtight container, cake will keep fresh at room temperature for up to 4 days. xx