Apple and blackberry crumble

9 0

50 g marzipan raw mass
100 g butter or margarine
1 Egg (size M)
50 g + 3 Tablespoons of sugar
225 g flour
200 g Blackberries
4–5 medium-sized apples (approx. 200 g each)
1 Sprig of rosemary
250 ml cream
1–2 EL orange juice
fat
cling film

45 minutes

light

1.: Wash the rosemary, shake dry and pluck the needles off. Heat the cream, rosemary needles and orange juice, allow to cool and let stand in the refrigerator for about 2 hours
2.: Grate the marzipan in a bowl. Add the fat, egg, 50 g sugar and flour and knead first with the dough hook of the hand mixer, then with your hands to make crumbles. Chill the streusel
3.: Wash and sort the blackberries. Peel and quarter apples and core. Cut the quarters into pieces. Caramelize 3 tbsp sugar,Add apple pieces. Cover and simmer for 10–15 minutes and allow to cool a little
4.: Put the compote and blackberries in 6–8 small ovenproof dishes, then sprinkle with the crumble. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes
5.: Pour the cream through a fine sieve , then beat until stiff. Take the crumble out of the oven and let it cool down. Serve the crumble lukewarm with the rosemary cream
6.: For 8 people:
7.: Waiting time approx. 2 1 / 4 hours

1 person approx .:

430 kcal
1800 kJ
6 g protein
24 g fat
47 g carbohydrates

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