Berry crumble with oats, almonds and pistachios: a very easy recipe, good and definitely spring, perfect when you feel like sweet but want to be careful about calories. Indeed, I suggest you prepare this red fruit crumble for Easter: a fresh alternative, light and delicious to traditional sweets such as PASTIERA NAPOLETANA or the BAKED CASSATA. Crumble is nothing more than a fruit pan. In my case berries, but you can also use apples, Pears, Plums, covered with large crumbs. Crumble is a dessert of the Anglo-Saxon tradition and is usually served warm with ice cream. The warm-cold contrast makes it really special. In this case, se usate la farina di riso il crumble ai frutti di bosco è anche un dessert buonissimo senza glutine
My tips for a perfect fruit crumble
You can make a simple shortcrust pastry or indulge in customizing your crumbs, the crumble precisely, as Favorites: in this case I used wholemeal flour, almond flour, oatflakes and pistachios. The second ingredient of the crumble is butter, which has the function of binder. Unlike shortcrust pastry, to make the crumble you don't have to compact the ingredients, but rub them with your fingertips together so that they compact into large crumbs. Just like crumbling: you can see the process in the VIDEO RECIPE of CRUMBLED RICOTTA AND CHOCOLATE.
As for the fruit, keep in mind that the watery fruits, like strawberries, in cooking they release a lot of liquid. To avoid this problem, i'll reveal you a trick: when mixing fruit with sugar, the aromas, lemon or orange juice, the liquor, add a satin spoonful of maizena or potato starch and mix carefully. During cooking, starch will act as a thickener and you will get a kind of velvety cream instead of a liquid. I assure you that the berry crumble will win you over.
Is, since we're going to get into the right time for strawberries, i remind you to take a look at all my CAKES WITH STRAWBERRIES, from the simple TART WITH CREAM AND STRAWBERRIES to the one with the STRAWBERRY FROST, passing through the CAKE WITH CREAM AND STRAWBERRIES or the soft one BANANAS AND STRAWBERRIES. The choice is yours. Have a good day.
60 grams of double zero flour or rice
50 grams of oatflakes
60 grams almond flour
30 grams of pistachio in grain
40 grams of sugar
100 grams of cold butter
500 grams of strawberries
125 grams of raspberries
125 grams of blueberries
20 grams of butter for the cake maker
lemon zest, to taste
a spoonful of grappa
the juice of an orange or half a lemon
30 grams of caster sugar
15 grams of cornstarch
powdered sugar for garnish on sweet, to taste
cream or vanilla ice cream, to taste
Preparing berry crumble is quick and easy: put in a bowl the double zero flour, almond flour, the pistachio grain, brown sugar, oat flakes, a hearty pinch of salt and the. cold butter in small pieces. Knead with your fingertips until you get a large crumb dough as you can see in the photo, rubbing butter against the dry ingredients that will agglomerate with each other, as is the case with the Crumbled.
Mettere l'impasto in frigorifero. Preparing fruit: wash and cut the strawberries into pieces, wash blueberries and raspberries. If you want you can also add a few pieces of apple. Season with orange or lemon juice, grappa, lemon zest, sugar and maizena. Mix well to mix all the ingredients.
Put on the bottom of the pyrophile 20 grams of butter in small pieces. Pour the fruit into the baking can and level it. Then cover with crumble, scattering it over the fruit and without pressing it. Refrigerate while preheating the oven to 180 degrees static.
Bake in an already hot oven and place the pyrophile in the lower part of the oven and bake for 30 minutes or until the crumble is golden. Remove from oven and allow to cool. Sprinkle the berry crumble with icing sugar and serve warm accompanied by vanilla ice cream, cream or cream. Bon appétit!
Crumble traditionally serves lukewarm accompanied by cold ice cream, but it's great also served cold, especially in summer and especially if composed of spring and summer fruits such as strawberries, peaches, cherries, apricots.