Blackberry pie with crumb – a simple summer recipe without eggs

If you're wondering what to bake with blackberries , this recipe is a safe bet. Blackberry crumb cake is simple and anyone can make it.
Juicy, tart fruit, a soft, pleasantly sweet dough, and a crunchy crumb make it the best fruit cake with crumb , which will just leave a trail of dust on the table.

Why blackberry pie with crumb topping?

Our garden bush broke all records this year. It has been giving us a beautiful harvest for more than ten years, but we have never experienced such a flood of blackberries . I collect 200-300 g every day and it was clear that it was time to bake a blackberry pie with crumb .

This version has it all – a delicate yeast aroma, a soft dough, a juicy layer of fruit, and a crunchy crumb topping. And because it's an eggless blackberry pie , you can make it even when you don't have any eggs at home.

I bake it in a 28 × 17 × 6 cm mold – the perfect size for a sweet treat after dinner, a quick breakfast, or an afternoon snack with coffee.

Recipe for a simple summer blackberry pie with eggless crumb

Ingredients

Dough:

200 g plain wheat flour
100 g active wheat yeast (100% hydration)
100 g water or whole milk
50 g cane sugar
40 g melted butter
5 g baking powder
2 g salt

Filling:

400 g fresh blackberries
40 to 60 g cane sugar
10 g cornstarch

Crumb:

60 g semi-coarse wheat flour
40 g cane sugar
40 g cold butter

Procedure

1) In a bowl, combine the flour, active yeast, water or milk and sugar. Add the melted butter, baking powder and salt. Mix until you have a soft, slightly sticky dough. Let rest for at least 30 minutes to allow the flavours to meld.

2) Grease the mold with butter. Spread the dough over the bottom and create a rim.

3) Mix the blackberries with sugar and starch, spread over the dough.

4) Make the crumbs by quickly rubbing the flour, sugar and cold butter between your fingers. Sprinkle over the cake.

5) Bake at 180°C for about 40–45 minutes until the crumb is golden brown.

6) Let cool for at least 20 minutes, then slice.

Tips for the perfect blackberry fruit cake

– The yeast does not have to be as strong as for bread, but it should be active.
– Taste the blackberries and adjust the amount of sugar according to sweetness.
– Don't skip the starch – it will help firm up the filling when slicing.
– Prepare the crumbs quickly and with well-chilled butter so that they are crispy after baking.
– Cut only after it has cooled down so that the cuts remain neat.

Let me know in the comments how the recipe turned out for you.

– Yours, Mari