Recipe: Strawberry and apple crumble
- 300 grams strawberries
- 1 apple, peeled and diced
- 1 lemon, zest and juice
- 1 vanilla bean, seeded
- 2 tbsp sugar
- 1 tbsp cornstarch
Buckwheat and almond crumble
- 4 oz butter, cold and cut into small pieces
- 1/2 cup sugar
- 3/4 cup buckwheat
- 1 cup almond flour
- 1/4 tsp salt
1 For the fruit mixture: Toss all ingredients together and place in bowls.
2 For the crumble: Mix the sugar, buckwheat, almond flour and salt in a bowl. Add the cold, diced butter and work it into the flour until a crumb forms and small pieces of butter remain.
3 Top the fruit with the crumble (it makes more than what you will need). Bake at 350F for about 30 minutes or until fruit starts to bubble over. If the crumble turns dark before the fruit is bubbling, cover with aluminum foil. The rest of the unused crumble may be frozen until next time.
For more delicious recipes like this, visit Canelle et Vanille.