Currant Crumble
Healthy, because
Even smarter
Nutritional values
Whole grains provide this crumble intestine-healthy fiber, while the almonds add high-quality fatty acids and cell-protecting vitamin E, and the berries contain plenty of flavonoids, natural plant dyes which protect our cells from harmful free radicals.
You can also use blackberries or blueberries in this crumble, both of which are also rich in healthy natural plant dyes.
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 567 mg | (14 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 53 g |
Preparation steps
Cut the butter into pieces and add to the flour, almonds, sugar and salt in a bowl. Mix with your fingers to form crumbs and then chill for 30 minutes in the refrigerator.
Preheat the oven to 350°F on the convection setting. Grease 4 large, or 2 larger and 4 smaller, ramekins with butter and dust with sugar.
Rinse the currants, pluck off the stems and pat dry. Fill the ramekins with the mixed currants and spread with the crumb topping. Bake in the oven for about 20 minutes until golden brown. Remove from the oven, cool for a few minutes and serve warm.
