Plum and blackberry crumble
Blackberries contain a lot of provitamin A, which the body converts to vitamin A. This is involved in the visual process and benefits the skin and mucous membranes. Pecans are rich in calcium and potassium and have a beneficial effect on bone strength and kidney function.
Also called "crumble", this fruit crumble casserole also works wonderfully with other types of fruit - just adjust the selection to your taste and the season!
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 322 mg | (8 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 14 ozs Blackberry
- 4 Plum
- 1 Vanilla bean
- 3 ½ ozs butter (+ 1 tsp for greasing)
- 2 ½ ozs whole cane sugar
- 1 Tbsp cornstarch
- 3 ozs Pecan
- 6 ozs whole wheat flour
- 3 ozs ground almonds
- 1 pinch salt
Preparation steps
Wash blackberries, sort and drain on kitchen paper. Wash, halve and pit the plums and cut into wedges. Cut vanilla bean in half lengthwise and scrape out the pulp with a knife.
Grease the baking dish with 1 tsp butter. Mix blackberries, plums, vanilla pulp, 1 tbsp. whole cane sugar and cornstarch and pour into the baking dish.
Coarsely chop pecans. Combine remaining butter and remaining whole cane sugar, flour, almonds and 1 pinch of salt and work into crumbles. Incorporate pecans and spread over fruit.
Bake in a preheated oven at 180 °C / 350 ˚F for about 35 minutes. Serve the casserole warm.