Strawberry and blueberry crumble
For the strawberry season, I suggest the very popular CRUMBLE.
This dessert is of British origin: a layer of fruit in the bottom of the dish, covered with a layer of crumbled dough. This recipe dates back to the Second World War, made with few ingredients because of the rationing of raw materials.
The realization is simple, fast and economical, with an ultra-greedy result.
Ingredients
- 300 gr of strawberries, hulled and cut
- 300 gr of blueberries
- Juice of 1/2 lemon
- 1 tablespoon maple syrup
- 1 tablespoon natural vanilla essence
For the crumble:
- 110g of white rice flour (or your usual flour)
- 110 gr of almond powder
- 50 gr of brown sugar or brown sugar (or of your choice)
- 175 gr of cold butter
- 1 pinch of cinnamon
Preparation
Preheat oven to 350 ° F (180 ° C).
- In your baking dish, mix strawberries, blueberries, vanilla, maple syrup and lemon juice. Book.
- In the bowl of your robot, put the rice flour, almond powder, sugar and butter, and work with the fingertips this mixture until a mixture with sandblasted appearance. You can also prepare shortbread with a robot.
- Sprinkle this mixture (crumble) on the fruits. Cook for between 50 minutes and 1 hour.
- Serve according to your taste, warm or cold.
