The Harvest, leaves that change color, the scent of grapes and must: I love the’autumn, with its flavors and its beauty and this crumble all’strawberry grapes is a way to pay tribute to this wonderful season for me. Crumbled is a traditional dessert from southern Italy, extremely versatile and really easy to do.
It is a dough with a little’ lard (know already that you'll ask me if you can replace it with butter: the answer for me is no, but do as you like and how you like it) and unhydrated, that remains for the ’‘crumbs’, that is, it doesn't compact, and drops it into the cake tin in a first layer, stuffed and covered with a second layer of crumbs. Modestly, always using the recipe of my aunt Maria Luisa of Benevento, Are now an expert on crumbles with the most disparate fillings: cream, chocolate, blueberries and of course grapes in harvest time. Here on my YouTube channel you can watch the VIDEO RICETTA of ricotta crumble to figure out how to make the dough.
The grapes to use
For the all’grape crumble I wanted to use the’strawberry grapes, sweet and with a particular taste, but you can also use any kind of wine grapes. I tell you wine grapes because it tastes, as in the’strawberry grapes, are more concentrated and the result will be far better than the’table grapes. As for seeds, impossible to take them off, you have to leave them, but in the’strawberry and wine grapes are few and small. All’Inside I also put a thin layer of d’ jam;grapes (you can use the jam you prefer, strawberries, Plums, figs). The crumbled all’grapes is a simple and good dessert, perfect for breakfast. But I invite you to take a look at all my CRUMBLED CAKES RECIPES to find something less rustic as well simple and to my RELATED #8217 LINKS as long as we are in the season. Have a good day.
SBRICIOLATA TO THE FRAGOLA UVAPrint This
- 350 grams of flour 00
- 100 grams of granulated sugar or extrafine cane
- 1 egg yolk
- 60 milliliters of brandy
- a sachet of baking powder
- 90 grams of lard
- a large pinch of salt
- a pinch of cinnamon
- 200 grams of grape jam
- 450 grams of strawberry grapes or wine grapes
- icing sugar, just enough to decorate the sweet
For the crumbled dough: put the flour sifted with baking powder on the work surface, sugar, salt and egg yolk. Knead for one minute, then add the lard. Work the dough with your fingertips, until it absorbs lard, then join the brandy and continue kneading, always using the fingertips and rubbing the dough to form crumbs. Remember that the dough for the crumble should never be compact, such as the dough for the shortcrust pastry. Look at mine VIDEO RICETTA of ricotta crumble to figure out how to work the dough to perfection.
Grease and flour a cake mold with hinge, pour half of the dough into the bottom of the cake tin, without pressing: just let the crumbs cover the bottom of the cake tin. Pour the grape jam over the crumbs and cover with the strawberry grapes. Distribute the rest of the dough evenly over the grape crumble and along the edge, so that it completely covers the fruit.
Preheat oven to 200 degrees static. Bake the grape crumble at 200 degrees for 10 minutes, then turn the oven down to 180 degrees and continue cooking for another 39 minutes or until the crumble is evenly browned. Allow the crumble to cool, then remove it from the cake tin and sprinkle with icing sugar before enjoying it. Bon appétit.