Blackberry Crumble

For the blackberry crumble, first prepare the dough. For this, spread the almond kernels evenly on a baking tray covered with baking paper.

Roast in the heated oven at 200 degrees on the 2nd rack from the bottom for 6-8 minutes until golden. Cut butter into coarse pieces and knead with the still warm flour, sugar, almond kernels, lime zest and 1 pinch of salt just until the dough is crumbly.

Cover the bottom of a cake springform pan (22 cm ø) with baking paper. Press 300 g of crumb dough into the pan with your hands as a base, creating a thin base and a rim about 3 cm high. Chill for 30 minutes.

In the meantime, for the filling, peel, core and cut the apples into eighths and small pieces. Mix with sugar, breadcrumbs, blackberries, lime juice and 70 g flaked almonds.

Spread the filling evenly on the base, remaining breadcrumbs on top evenly. Bake in the heated oven at 180 °C on the 2nd rack from the bottom for 40-45 minutes until the crumble is golden brown. 15 minutes before the end of the baking time, evenly distribute the remaining almond flakes on the crumble.

Remove the crumble from the heat and cool on a rack in the pan. Carefully loosen crumble from the sides of the cake springform pan with a smooth kitchen knife.

For the lime curd, whisk together the curd, lime zest, juice and sugar until smooth. Whip the whipped cream until semi-stiff and gently fold in.

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