Crumble...crumble...my little winter star...One cannot imagine a wind-howling winter evening by the fire and a cup of tea without at least a crumble....per winter month. Here I am proposing my secret bloody crumble recipe, taking merely 10 minutes to prepare and the rest...is oven magic and a symphony of sweet, sour, crispy, juicy.
What you need:
450g red berries, frozen (or canned or fresh). I used a mixture of: strawberries, blackberries, blackcurrants, redcurrants, raspberries, blueberries.
225g brown sugar
100g muesli (with oat, dried fruits and seeds)
a pinch of salt
Preheat the oven at 220C.
In a bowl, mix 125g brown sugar with the flour, salt and sliced butter, with your fingers, until achieving a breadcrumb texture (see above photo).
Add the muesli and mix it in.
Layer the fruits in a deep ovenproof dish (around 5 cm deep), to cover 2/3 of the dish. Make a dense layer, for the crumble dough to not reach the bottom. This particular crumble will produce more liquid and during cooking, the juice will come to the surface of the crumble. I don't mind this, on the contrary, I like its juiciness, but if you want to prevent that, use just half of the berry quantity.
Sprinkle the fruits with the rest of the sugar, evenly.
Flatten the crumble dough over the berries. You can use a fork to carve the surface slightly, for a crispier result.
Bake in the oven at 220C for about 50 minutes, until crispy golden.
Serve with ricotta.
Enjoy your winter evenings, wherever you are!
Cover photo: Thao Uyen
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!