Wednesday 11 July 2018

Berry Streusel (Crumble)

A variation on a recipe from the New York Times

What you need

Berries

  • a pack of raspberries, blueberries (or boisen berries) strawberries (I would also try apples mixed in)
  • dried fruit 1/2 cup
  • 2-3 tablespoon of sugar
  • juice from 1 lemon
  • 1 teaspoon cinnamon

Crumble (Streusel)

  • 208g all purpose flour
  • 140g white granulated sugar - or 1/2 brown 1/2 white granulated sugar
  • 40g ground almonds 
  • 110-120g soft or melted butter
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground coriander (alternatively 1/8 teaspoon ground allspice)
  • you may also add 1/8 teaspoon ground ginger

Equipment

  • mixing bowl
  • baking form/square

How you do it

First the berries
  • wash and clean the berries. Strawberries should be cut in half or quarters for larger ones. Add to bowl
  • add the dry fruit mix, sugar and cinnamon
  • add the lemon juice
  • gently mix so that fruits get well covered with the added sugar/juice/fruits and cinnamon
  • cover and leave in fridge for a few hours
Then the crumble
  • put all the ingredients in a mixing bowl.
  • if an electric food mixer, set on low speed and mix for a few minutes. The crumble should just about stick together
  • cover the bowl and put in fridge for at least 2-3 hours
Then the baking
  • preheat the oven to ca 180C (or 170C if fan driven)
  • take the fruit mix and put in a baking/oven safe form
  • take the crumble dough out of the fridge and sprinkle the crumbles over the fruit mix
  • put in oven and let it bake for 55min
Goes well with
  • vanilla ice cream
  • swedish cream
  • egg nog 

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