• Prepare the pan, Line the bottom of the springform pan with baking paper and lightly grease the sides.

Base

• In a bowl, mix flour, sugar, baking powder, and salt. Add vegan butter and plant milk. Knead briefly until a smooth dough forms. Press into the pan, creating a 2 cm (about 1 inch) edge around the sides.
  200 g all-purpose flour, 80 g raw cane sugar, 1 tsp baking powder, 1 pinch of salt, 80 g vegan butter, 50-70 ml plant milk

Filling

• Mix blackberries with sugar, vanilla, lemon juice, and cornstarch. Spread evenly over the dough base.
  400 g blackberries, 50 g raw cane sugar, 1 tbsp cornstarch, 1 tsp lemon juice, 1 packet vanilla sugar

Crumble topping

• In another bowl, mix flour, sugar, and cinnamon (if using). Add cold vegan butter cubes and rub together with your fingers until crumbles form. Scatter over the berries.
  120 g all-purpose flour, 70 g sugar, 80 g cold vegan butter, 1 tsp cinnamon

Bake

• Bake at 180 °C (350 °F, top/bottom heat) for about 40–45 minutes until golden and crisp.
• Let cool so the filling sets. Serve with vegan whipped cream and fresh blackberries for extra indulgence