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Quick crumble cake with raspberries and blackberries



  • Hortex blackberries 1 opakowanie
  • Hortex raspberries 1 opakowanie
  • Wheat flour 250 g
  • Butter 200 g
  • Sugar 200 g
  • Eggs 4
  • Vanilla or cream pudding mix with sugar 1 package
  • Vanilla paste (or sugar with real vanilla) 1 tablespoon
  • Baking powder 2 teaspoons
  • Salt a pinch of
  • Wheat flour 150 g
  • Butter 70 g
  • Sugar 70 g


Step 1

Spread the raspberries and blackberries onto separate plates and set aside to defrost

Step 2

Mix the room temperature butter and eggs until fluffy. Add the flour, sugar, salt, baking powder, vanilla pudding powder, and vanilla paste, and mix everything thoroughly. Set aside the mixture. 

Meanwhile, prepare the crumble. Mix the flour, sugar, and butter into small chunks and knead into a dough. 

Step 3

Next, pour the mixture onto a baking sheet lined with parchment paper, spread the raspberries and blackberries on top, and sprinkle the crumble on top of the fruit. Place in a preheated oven and bake for 40-45 minutes until the crumble is golden brown. 


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