- Pasta con il pesto
- Panino con hummus e avocado
- Savarin
- Castagnole
- Zuppa di carote
- Torta di mele con crumble ai mirtilli
- Cookie doppio cioccolato e pistacchio
- Budino all’amaretto
- Ciambellone con cioccolato bianco e mirtilli
- Bruschette avocado e salmone
- Pakora
- Frollini senza uova
- Vellutata di cavolfiore
- Stinco di maiale al forno
- Strudel di mele
- Moscardini in umido con patate
- Piadina di Halloween
- Ciambellone di ricotta
- Rustici con ricotta e prosciutto
- Killer’s cupcake
Raspberry and blueberry Crumble
Raspberries and blueberries crumble
Good desserts are always such a tempting thing, but excellent desserts are so irresistible that we find ourselves eating them before their photo-shooting for the blog has finished: raspberry and blueberry crumble is definitively one of them!
An entire crumble eaten at once by the two of us strongly suggests you that this dessert is worth trying! ; )
Raspberry and blueberry crumble is an easy to prepare pudding. Try it on a hot summer day sided by a scoop of vanilla ice cream!
Ingredients for the filling
(26x17x 5 cm baking sheet)
250 g raspberries
250 g blueberries
1 orange
1 full tablespoon corn starch
50 g brown sugar
Ingredients for the crumble
100 g oat flakes
80 g brown sugar
35 g plain white flour
70 g butter softened
1 teaspoon ground cinnamon
Accurately wash both raspberries and blueberries. Evenly spread the fruit into the base of the baking sheet and sprinkle the top with 50 g brown sugar.
Squeeze the orange with a hand or electric juicer. Strain the orange juice through a sieve into a small bowl pressing pulp with a spoon then mix by adding the cornstarch a little at a time to prevent grummy lumps formation. Pour the mixture over the fruit.
Combine the flour, oat flakes, sugar and cinnamon in a large bowl and mix well. Cube softened butter and add it to the mixture. If you do not have time to let the butter soften at room temperature you can warm it up for few seconds in the microwave (be carefull! the microwave can make the butter too warm or hot and melt it).
Sprinkle the crumble mixture evenly over the top. Bake in a preheated oven at 180 °C for 25 minutes or until the crumble top turns golden brown and the raspberry and blueberry mixture is bubbling. If you prefer a more crunchy top place the pudding under a medium heat grill for a few seconds.
Let it cool for 15 minutes and serve with a scoop of vanilla ice cream or with whipped cream. Leftovers can be stored in the fridge and do not necessarily need to be warmed up later on as cold crumble too is really delicious!
More english recipes from Quandopasta? Click here!
