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"A balanced diet is a cookie in each hand"
Barbara Johnson

Forest Berries crumble cookies


1,5 cup flour 3/4 cup light brown sugar 3 tablespoons granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 12 tablespoons unsalted, melted and cooled butter 218g Callas Forest Berries à la Violette Confiture


1. Pre-heat the oven to 350°. 2. Lightly spray an 8-inch pie pan, with removable bottom, with nonstick cooking spray. 3. Mix the flour, brown sugar, granulated sugar, cinnamon and salt together in a bowl. 4. Afterwards, add the butter and stir with a fork until it’s just crumbly. 5. Spread about half of the mixture into the pie pan. 6. Afterwards, spread about 5 tablespoons of Callas Forest Berries à la Violette over the cake pan and add the remaining dough mixture on top. 7. Finish the tart pan with another 6 tablespoons of Callas Forest Berries à la Violette. 8. Bake in the oven for 30 minutes until the jam is bubbling and the crumb is light brown. 9. After 10 minutes, cut the cookies into 8 pieces before they become hard. Keep them in the pie plan until completely cooled.

Used confiture