Cookie crumble with raspberries and strawberries! A delicious crumble with crispy cookie dough with oatmeal, sweet and sour berries, and a few scoops of vanilla ice cream – that’s a great combination. I have made the cake with raspberries and strawberries, but you can use just the berries you want maybe blackberries or red currants. Or with rhubarb that I have used in this recipe for crumble with rhubarb and strawberries. Enjoy!
Ingredients
Cookie crumble with raspberries and strawberries (4-6 people):
Cookie dough:
140 g butter, soft
50 g brown brown
100 g of sugar
1 egg
170 g wheat flour
50 g oatmeal
1 teaspoon baking powder
Other than that:
300 g of raspberries, frozen
100 g of strawberries, frozen
50 g of potato starch
100 g of caster sugar
Approach
Cookie dough:
Turn the oven on 185 C hot air.
Put all the ingredients in a bowl and mix it with your fingers for a uniform mass.
Mix raspberries and strawberries with potato starch and cane sugar. Then pour it into an ovenproof dish, a pie dish or a cast iron tray. Crumble the cookie dough beyond and behind the crumb for approx. 35 minutes until crisp and golden on top. Serve crumble warm with eg. vanilla ice cream. Bon appetite!
