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Caption: Anytime Berry Crumble
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Caption: This crumble recipe is actually a 3 in 1 as it calls for the cinnamon sugar recipe, the crumble mixture and the berry mixture itself.
Three fabulous suggestions from Emilie Raffa "The Clever Cookbook" book - that I truly ADORE to bits - that brilliantly come together in one single recipe or, that you can use with/in your favourite recipes or combinations.
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Caption: Recipe
Caption: ingredients for the cinnamon sugar butter:
227g unsalted butter, softened
50g sugar
2 tbsp ground cinnamon
1 tsp fine sea salt
method:
Put all the ingredients in the bowl of your food processor and process until blended.
Scrape the mixture into a bowl.
for the crumble mixture (makes 715g):
227g cinnamon sugar butter (above), softened
250g flour
220g light brown sugar
80g rolled oats
(I also added 40g of flaked almonds for extra crunch)
method:
Put all the ingredients in a bowl and mix with your hands until crumbs start to form.
Squeeze together for big crumbles or keep them small and sandy.
As you'll not need all this quantity for the crumble recipe I'm leaving you today, yo can store the remaining mixture into a zip-top bag and freeze for up to 3 months (no need to defrost before using).
for the berry mixture:
unsalted butter, for greasing the pan
454g frozen mixed berries
25g sugar
1 tbsp cornflour
325g crumble recipe (above)
vanilla ice cream or crème fraîche, to serve
method:
Preheat the oven to 175ºC.
Lightly grease a 23 x 33cm baking dish with butter.
Put the berries in a large bowl and sprinkle with the sugar and cornflour. Mix together to combine.
Tip the mixture into the prepared dish and casually sprinkle the crumbs over the top.
Bake for 30 to 40 minutes or until perfectly golden and the fruit is hot and bubbly.
Serve warm, topped with a scoop of vanilla ice cream or crème fraîche.
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Caption: For more information and details, follow:
http://lemonandvanilla.blogspot.com
instagram.com/lialemonandvanilla
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