Preparation | Cooking | Start to finish |
---|---|---|
41 min. | 30 min. | 1 hour 11 min. |
1 | Preheat your oven at 210°C ou 410°F. Butter your dish with a knob of butter. | ![]() |
2 | You can use any fruits in season: apples, pears, plums, red fruits, apricots, raspberries, pineapple, etc. If you use large fruit for your crumble (apples, pears, plums,...): peel, remove the core or stone, and cut into small pieces. Put a good layer of fruit into the dish. | ![]() |
3 | In a bowl, mix with 75 g flour, 75 g ground almonds and 100 g caster sugar a fork. | ![]() |
4 | Then add 100 g butter cut into small pieces. | ![]() |
5 | Rub in lightly with your fingtips. You should get a mix something like breadcrumbs, and no problems if there are still a few lumps of butter. | ![]() |
6 | Cover the layer of fruit with the crumle topping, you should not leave any fruit showing otherwise it will burn during cooking. | ![]() |
7 | Put in the oven for about 30 minutes, until top is nicely browned. If necessary finish under the grill. | ![]() |
8 | Serve warm, preferably with a large dollop of creme chantilly. | ![]() |