I had this idea from making crumbles for my muffins. The concept is not very different from making apple crumbles, but perhaps simpler and Fancier with a capital F. This can be eaten on its own (esp. when it’s still a bit warm), but make sure increase the ingredients.
One hot day, I decided to scoop in some vanilla ice cream, sprinkled with toasted almonds.
TUTTI BERRY CRUMBLE
(Adapted from Cuisine Actuelle)
Serve 2 as ice cream toppings
4 tbsp of frozen mixed berries
2 tbsp honey
37 gr butter, room temperature
37 gr brown sugar
55 gr all purpose flour
2 tbsp oats
- Preheat the oven to 200 C.
- Over medium-small fire, heat up the honey. Once the honey has fully turned into liquid, put in the frozen berries. Stir until the berries aren’t frozen anymore. Turn so that none of the fruits are burnt (or turn brown, worse black). Cook 2-3 mins more before turning off the fire.
- In a small bowl, using only your fingers mix the flour, butter and brown sugar. Make sure no big crumbles.
- In a pyrex bowl, scoop in the berries to form the base, the sprinkle in the crumbles, but don’t press down, we want it to be a bit airy, but not dense. Bake on middle rack for 20 mins or until the top turn golden. Let it cool down a bit before eating.