Name: Blackcurrant and Buckwheat Popcorn Crumble
Cook time: 25 min
Total time: 40 min
Yield: 4 srv
Ingredients: Currant — 400 g; Buckwheat flour — 30 g; Wheat flour — 30 g; Buckwheat popcorn — 30 g; Butter — 50 g; Sugar — 60 g; Corn starch — 15 g; Salt; Mint

Blackcurrant and Buckwheat Popcorn Crumble

A crunchy and aromatic dessert featuring the berry tang of blackcurrants and an unusual buckwheat crumb topping.

40 min Cooking 25 min Easy 4 srv Oven Vegetarian Dessert

Ingredients

Currant 400 g Buckwheat flour 30 g Wheat flour 30 g Buckwheat popcorn 30 g Butter 50 g Sugar 60 g Corn starch 15 g Salt Mint optional

Nutrition

Per serving: ≈ 178.0 kcal, P 2.8 g, F 9.6 g, C 21.0 g
Total (for 4 srv): ≈ 710.0 kcal, P 11.2 g, F 38.5 g, C 84.1 g
counted 7 of 9 ingredients — the rest are in pieces/ml or missing nutrition data
Adjusted for cooking: baking and boiling drive off water

Prep

Buckwheat Popcorn
Chill the butter until it is nearly frozen.

Cooking

Preheat the oven to 180°C.
Mix the blackcurrants with half of the sugar and cornstarch, then transfer into a baking dish.
In a bowl, combine the buckwheat flour, the remaining sugar, a pinch of salt, and diced cold butter.
Quickly rub the ingredients together with your fingers until a moist sandy crumb forms.
Evenly distribute the crumb over the berry layer in the baking dish.
Bake in the preheated oven for 25-30 minutes until golden brown and the berry juices are bubbling.
To serve, garnish with buckwheat popcorn and mint to taste.

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