Made With Whole Grains
Currant Crumble
(2 votes)
(2 votes)
Health Score:
37 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
386
calories
Calories
Healthy, because
Even smarter
Nutritional values
Currants, wheat flour, and oat flakes provide this crumble with a high fiber content, which keeps you full for a long time and supports healthy digestion.
Frozen berries also taste great in this crummble, and cut down on the prep time.
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 361 mg | (9 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the crumble
- 10 ½ ozs Pastry flour
- 4 ozs sugar
- 9 ozs butter
- 1 egg yolk
- For the filling
- 18 ozs red Currants
- 1 packet Bourbon vanilla powder
- 2 Tbsps Raspberry jam
Preparation steps
1.
For the crumble, mix the flour and sugar. Chop the butter into small pieces and add to the flour. Pour in the egg yolk and knead until crumbly. Spread about 2/3 of the crumble in a pie dish (approximately 10 inches). Flatten the crumble into a crust.
2.
For the filling, rinse the currants. Mix the currants, vanilla sugar and jam. Spread the currant mixture on the crust and sprinkle with the remaining crumble.
3.
Bake for about 40 minutes at 400°F. Remove from the oven, let cool, and serve lukewarm.
