This time the recipe is taken from Crumbles, by Martine Lizambard. Just like the other cook books on Culturethèque, this ebook is free and accessible to all registered and logged-in users (also, free registration can be found on Culturethèque but is only reserved to UK residents).
The book lists more than 25 recipes from cold to warm crumbles and sweetened to salty ones.
I have chosen the Cold Raspberry crumble that you can view on page 14.
For 4 people
800g of raspberry (I have also chosen to add some strawsberries as I didn't have enough raspberries)
2 tablespoons of powdered sugar (or more, depending on your taste)
For the crumbs
100g of flour
100g of powdered sugar
100g of powdered butter
Unfortunately, this method will not allow you to bake the most delicate of fruits as they will not be able to stand the heat.
If you prefer warm crumbles, put it in the oven for a few minutes, just to warm the whole thing. This will allow you to choose alternative ingredients.
Preheat the oven at 180°C (gas mark 6). Next, cover a plate with greaseproof paper.
To prepare the crumble dough: mix the flour and sugar together in a bowl.
Then add the butter, cut it into small chunks and incorporate it by kneading the ingredients with your fingertips. When the dough has the consistency of large pieces of sand, spread it on the plate and bake it for 15 to 20 minutes until it becomes well golden.
Now you will need the raspberries. Crush one quarter of the fruits using a fork and mix with the powdered sugar.
Spread the stewed fruits in the bottom of beautiful glasses.
Spread the remainder of the raspberry on the stewed fruits.
Sprinkle the surface with warm crumbs.
Hope you enjoy the recipe!
Enjoy your crumble!
PS: even if I have chosen a sweetened crumble, I have also noticed a very tasty salty crumble: the potimarron and hazelnut crumble on p34: I hope I will be able to try it very soon.
And you, which one of the crumbles would you like to cook?
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