Sunday bake: Croatian blackberry crumble

This Croatian blackberry crumble is beautifully light.

Croatian Blackberry Crumble

Prep Time 15 minutes
Cooking Time 50 minutes

Serves 8



For the pastry
150g plain flour
¹?? tsp baking powder
170g cold butter, diced
110g caster sugar
2 egg yolks

For the blackberry filling
2 egg whites
110g caster sugar
500g blackberries
seeds from ½ vanilla pod
1 tsp lemon zest
1 tbsp icing sugar

Preheat the oven to 180°C/gas mark 4.

To make the pastry, mix the flour, baking powder, butter, sugar and egg yolks in a food processor until a dough ball forms. Turn out of the processor and set aside one-third of the dough to make the topping.

Grease a 20cm pie dish and firmly press the dough into the base and side of the dish to form a crust.

For the blackberry filling, whisk the egg whites and sugar into soft peaks. Fold
in the berries, vanilla seeds and lemon zest and pour into the pie dish.


Crumble the reserved pastry dough over the top of the blackberry filling.

Bake the crumble in the oven for about 50 minutes, or until golden.

Allow to cool a little, then dust with icing sugar. This is beautiful with vanilla bean gelato or cream.


Extracted from Venetian Republic by Nino Zoccali (Murdoch Books, approx €28). Photography by Alan Benson.




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