Creating a delicious experience can be a piece of cake.

AT HOME FOR FAMILY AND FRIENDS

Crumble is an easy and tasty standard that takes little time to prepare and can be made with a whole range of different fruits. All trhoughout spring, rhubarb is one of my favourite ones, making for a great contrast in taste and texture. Best served warm, almost straight out of the oven, so that it melts the vanilla ice cream on top of it.

FOR THE BATTER

200 g flour (half whole grain)
100 g ground almonds
200 g butter
1 pinch of salt
vanilla

FOR THE FRUITS

500 g rhubarb
3 - 4 apples
rum, armagnac, vermouth or lemon juice
sugar (only when using rhubarb)

VARIATIONS

use abricots, raspberries or blueberries instead
add rum raisins, almond slivers or grated frozen marzipan
roll the top layer for a closed cover instead of crumbles
the Danish version is often served with crème fraîche on top

1 Peel the rhubarb and apples and cut them into small pieces. Mix them with the liquor or lemon juice and add some sugar to counter the sour taste of the rhubarb. Let the fruits soak and preheat the oven to 200° with the fan on.

2 Mix all ingredients in a bowl. Knead them by hand until there are no more pieces of butter left, but so that the texture is still crumbly and not one homogeneous dough. In this case, add more flour as a countermeasure.

3 Grease the form with butter, some sugar and almond flour. Put half of the crumbles in it and flatten them to form the ground layer. Add the fruits (pour off the juice first but keep it for drinks or other cakes), then the rest of the crumbles.

4 Bake the crumble for about 35 min, until the fruits sticking out have also browned slightly. Once out of the oven, let it cool down a bit and serve it while still slightly warm.

﻿Creating a delicious experience can be a piece of cake.

AT HOME FOR FAMILY AND FRIENDS

FOR THE BATTER

FOR THE FRUITS

VARIATIONS

Velbekomme!

Creating a delicious experience can be a piece of cake.