Peach and Red Currant Crumble

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Peach and Red Currant Crumble
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Health Score:
57 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
911
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie911 cal.(43 %)
Protein13 g(13 %)
Fat44 g(38 %)
Carbohydrates112 g(75 %)
Sugar added29 g(116 %)
Roughage12.9 g(43 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E10.4 mg(87 %)
Vitamin K17.2 μg(29 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.2 mg(14 %)
Folate45 μg(15 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.9 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C19 mg(20 %)
Potassium1,188 mg(30 %)
Calcium100 mg(10 %)
Magnesium136 mg(45 %)
Iron4.1 mg(27 %)
Iodine9 μg(5 %)
Zinc2.2 mg(28 %)
Saturated fatty acids19.8 g
Uric acid154 mg
Cholesterol75 mg
Complete sugar92 g

Ingredients

for
4
Ingredients
250 grams red Currants
750 grams Peaches
butter (for the mold)
For the crumble
100 grams ground almonds
100 grams cane sugar
2 packets Vanilla sugar
1 pinch Iodized salt
1 generous pinch ground cinnamon
150 grams apple cinnamon Granola
120 grams butter
How healthy are the main ingredients?
PeachCurrantalmondcinnamon

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