First prepare the crumble: quickly knead all the ingredients with your fingers, then cover with plastic wrap and let it rest in the fridge for at least 30 minutes.
In another bowl, beat the eggs with the sugar until the mixture is light and fluffy, then add softened yogurt and butter and work until a creamy consistency is obtained.
Finally add the sifted flour and baking powder and then the almond flour.
If the dough is too hard, add a couple of tablespoons of milk, but consider that it should be a little thick, not too fluid.
Pour the mixture into the buttered and floured mold, level the surface and spread the berries on it, pressing lightly.
At this point spread the crumble over the berries to cover them completely.
Cook for about 40 minutes at 180 ° C in a preheated ventilated oven.
Once cooked, at least let it cool before removing it from the mold and cut into squares.
The berries and crumble cake is ready to be served!
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