Name: Blackcurrant and Buckwheat Popcorn Crumble
Cook time: 25 min
Total time: 40 min
Yield: 4 srv
Ingredients: Currant — 14.1 oz; Buckwheat flour — 1.1 oz; Wheat flour — 1.1 oz; Buckwheat popcorn — 1.1 oz; Butter — 1.8 oz; Sugar — 2.1 oz; Corn starch — 0.5 oz; 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 14.1 oz Buckwheat flour 1.1 oz Wheat flour 1.1 oz Buckwheat popcorn 1.1 oz Butter 1.8 oz Sugar 2.1 oz Corn starch 0.5 oz 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 356°F.
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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