Apple and blackberry crumble

For 6 people
  • 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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