Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
Blackberries and apples pair beautifully under the crumbly PureSpelt flour and flake topping. Top it off with a scoop of ice cream or some fluffy, whipped cream.
Preparation time: approx. 25 minutes
Baking or cooking time: approx. 35 minutes
serves 4-6
100 g PureSpelt whole wheat flour
50 g PureSpelt flakes
100 g cane sugar
100 g butter, cold, in pieces
500 g blackberries
3 apples, peeled and grated or finely chopped
1 tbsp lemon juice
1 tbsp sugar
1 package vanilla sugar or 1 tsp vanilla paste or extract
a little icing sugar to garnish
Grease the form. To make the crumble stir together the flour, flakes and sugar. Add the cold butter and use your fingers to rub it into the dry ingredients until you get fine crumbs.
Mix together the blackberries, apples, lemon juice, sugar, and vanilla, then spread into the prepared form. Spread the crumble over top.
Baking: Bake the crumble in the lower part of an oven preheated to 200 °C (conventional) or 180 °C (convection) for 35–40 minutes. Remove from oven, while slightly warm or cool dust with icing sugar, then serve.
If desired, serve the crumble with vanilla ice cream, crème fraîche or whipped cream.
IG Dinkel, Judith Gmür-Stalder
