Crumble is one of those grateful desserts that won’t take you much time to prepare and is not demanding on ingredients. But the result is always worth it. I really enjoy its diversity when it comes to using fruit. This may vary depending on the season, so you will consume what the garden or farmers’ markets are currently offering. If you have any surplus from the garden, you can freeze them and then reach for them in the winter.
INGREDIENTS
Serving: 4-6
Preparation time: 15 minutes
Baking time: 20-25 minutes
On the crumb:
100 g almonds
100 g oatmeal
3-4 tablespoons cane sugar
1 teaspoon ground cinnamon
pinch of salt
100 g cold butter + to clear the mold
Filling:
700 g fruit (nectarines, apricots, raspberries, strawberries, blueberries, gooseberries)
1 tablespoon cane sugar
1 tablespoon lemon juice
METHOD
- Preheat the oven to 180 ° C and wipe the baking dish with butter.
- Pitted the fruit and cut the larger pieces into smaller ones. Small fruits like raspberries, blueberries and gooseberries can remain whole.
- Put the fruit in a greased form, drizzle with lemon juice and cover with a tablespoon of sugar.
- Put almonds, oatmeal, sugar, cinnamon, salt in a bench blender and mix. All raw materials should be interconnected. Then add the diced butter and work out the crumb with your hands.
- Sprinkle the fruit with crumbs and place in a preheated oven. Bake until golden for 20-25 minutes.
Tip: Serve the crumble while it is still warm, ideally with a scoop of ice cream.
I highly recommend serving the crumble even warm with a scoop of your favorite ice cream. This dessert won our hearts and became such a constant. In addition, it is a great recipe when you are at the cottage and you do not have weight there. You simply cut the fruit at your disposal, sprinkle it with crumbs and bake it. I definitely recommend trying it!
