Peach and Red Currant Crumble

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Peach and Red Currant Crumble
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
935
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories935 kcal(45 %)
Protein14.6 g(15 %)
Fat55.3 g(48 %)
Carbohydrates93 g(62 %)
Author of this recipe:

Ingredients

for
4
Ingredients
250 grams
750 grams
Butter (for the mold)
For the crumble
100 grams
ground almonds
100 grams
2 packets
1 pinch
1 generous pinch
ground Cinnamon
150 grams
apple cinnamon Granola
120 grams

Preparation steps

1.

Rinse the currants, drain and with a fork, strip the berries from the stems. Blanch the peaches in a pot of boiling water for 10 seconds, rinse with cold water and remove the skin. Halve the peaches and remove the pits.

2.

Place the fruit in a 23 cm (approximately 9-inch) pie plate. For the crumble: In the bowl of an electric mixer fitted with the dough hook, mix together the almonds, cane sugar, vanilla sugar, salt, cinnamon and granola. Melt the butter over low heat, let cool slightly, and gradually add to the bowl, mixing until coarse, there should be lumps.

3.

Preheat the oven to 175°C (approximately 350°F).

Scatter the crumble over the fruit. Bake on the lowest rack of the oven until the crumble is crisp and the fruit is juicy and bubbling,  30-35 minutes