Summer Berry Crumble Cake

summer berry crumble cake
Summer Berry Crumble Cake

What’s better than a summer berry crumble? A summer berry crumble cake that’s what! Even better, this cake has no refined sugar and is wheat and dairy free. To make this suitable for coeliacs, use gluten free oats and gluten free baking powder.

summer berry crumble cake

I recently came across this recipe from Donal Skehan for Apple Crumble Cake and I was inspired to use up the punnets of blueberries, blackberries and cherries that I had in the fridge to make a similar if a little healthier version and the summer berry crumble cake was born.

summer berry crumble cake

Instead of using butter and sugar this cake uses apple sauce to give it the moistness and sweetness needed to call it a cake. Apple sauce is a great replacement for some of the fat and sugar in a cake batter without adding an overpowering flavour to the cake. In this case, the berry compote on top of this cake packs all the flavour punch and the crunchy topping adds a nice texture. Perfect with a cuppa!

This would taste great with any summer berries you happen to have, strawberries, raspberries etc. It also works really well if you make it in a muffin tin instead of a big cake tin. Reduce the cooking time to 20-25 minutes.

summer berry crumble cake

Ingredients for Summer Berry Crumble Cake

For the berry compote
2 Cups Mixed Berries – Blueberries, Blackberries, Cherries, Raspberries, Strawberries etc use what you have.
1 Tablespoon Maple Syrup

For the crumble topping
1 Cup of Oats
1 Tablespoon Maple Syrup
1 Tablespoon of Coconut Oil

For the cake base
1 Cup Oats
1/4 Cup Coconut Flour
1 Teaspoon Baking Powder
4 Eggs
2 Tablespoons Maple Syrup
1 Teaspoon Vanilla Extract
1 Cup Apple Sauce

Method

For the berry compote
Place the berries and maple syrup into a small saucepan over a medium heat. Bring to the boil and while softening crush the berries with a fork or a potato masher. Leave the mix to simmer for 10 mins or so until reduced and set aside to cool.

For the crumble topping
Warm the coconut oil and maple syrup until the oil is liquid. In a small bowl mix this together with the oats until they are well coated.

For the cake base
1. Preheat oven to 160C. Oil a 7in round baking tin. Line the base of the tin with baking paper to make it easier to remove the cake when done.
2. Beat the eggs until light in colour. Add the apple sauce, vanilla extract and maple syrup and whisk together until well combined.
3. Add the dry ingredients and fold them in. Once they’re fully incorporated, pour the batter into the prepared tin.
4. Top the batter with the compote and then the crumble.
5. bake in the oven for 40-45 minutes. The oat topping will be lightly golden and the cake should feel springy to the touch. Leave to cool in the tin for 10 minutes before removing and transferring to a wire rack.

summer berry crumble cake


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  1. dina

    25 June

    it looks delicious!

    • Rosie

      25 June

      Thanks Dina, tastes pretty nice too 😉

  2. Yum! I’m impressed with how little sugar is in there. I can’t wait to try it 🙂

    • Rosie

      25 June

      Thanks Meme! Do let me know if you try it.

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