If you have too many blackberries and are wondering how to use them, it's the perfect time to make this pie with quark and crumble. It's a perfect Sunday (or any day) dessert. The smooth quark filling complements the sour and juicy blackberry and crunchy crumble topping. 👌🏻
Shop ingredients
Nutrition (1 serving)
- 486 kcal
- 54 g carbohydrates
- 27 g fats
- 14 g protein
Per 8 portions
- 300 g plain flour
- 200 g butter
- 150 g cane sugar
- 1 pinch salt
- 1 tsp baking powder
- 500 g curd cheese
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 300 g of blackberry
Instructions
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In a bowl, mix flour, 100g of sugar, baking powder and a pinch of salt. Add 150g of solid butter, chopped into pieces, and quickly knead it using your hands or a kitchen blender, until it forms a crumble.
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In a separate bowl, mix the quark, 50g of sugar, egg, vanilla extract and lemon zest. Mix well until you have a smooth mixture.
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Set one third of the crumble mixture aside - this will be the top crumble.
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Spread the rest of the dough on a greased and floured tray. Press it down softly to create a base.
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Pour the quark mixture over and spread well.
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Spread the blackberries evenly over the quark mixture.
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Sprinkle the top crumble over the blackberries.
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Bake it in an oven preheated to 180 °C for 45‑50 minutes, or until the top crumble layer turns golden.
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Leave the pie to cool off. Slice it and serve. Enjoy!
