Crumble is something like an upside-down cake when the crumb of the dough is baked on top of the filling, not the bottom in the form of a cake. The traditional recipe for sweet and fatty for me, so I made some modifications, and it was the option of oatmeal and a minimum of oil and sweetener, but with high fruit. This is a super simple, quick and delicious Breakfast or dessert.
The ease of the recipe is that all ingredients can be put on the eyes, and will still be delicious. Sometimes cakes just from what is in the fridge, and it turns out a culinary masterpiece. Below I will talk about the technology and its perfect proportions of ingredients.
The dish consists of 2 layers: fruit/berry/vegetable & oat layer.
I recommend to bake it in ceramic or glass form in order to bring to the table, but not necessarily.
The bottom layer.
In this case, the filling is what was in the fridge. You can use any fruit/vegetables (carrot, pumpkin), fruits that like. Most importantly they wash very well, go through and clean that in the process of eating you or the inedible parts of the fruit.
I have 500g of black currant and a handful of blueberries, juice and zest of half an orange, 2 tbsp Jerusalem artichoke syrup.
Optionally, the filling can add some spice. Apples, pears, plums, pumpkin, carrots blends perfectly with the cinnamon. Berries (cherries, raspberries, blackberries, blueberries) are perfectly combined with vanilla. In the filling you can also add nutmeg, ground ginger, dried fruits, and nuts.
Frozen berries can not be defrosted. The extra juice will still evaporated in the cooking process.
If the filling is sweet enough, I recommend to sprinkle it with lemon juice, lime, orange. So the taste will be more complex and interesting. Currants, to my mind, very cool combined with orange juice, I used it.
Sweetener add 1st.l., stir and taste until the flavor will not be balanced for you.
The top layer (crumble).
I have about 200g whole grain blend of flakes “4 cereals”, 50g. buckwheat flour, handful of almonds, 3 tbsp butter, softened ghee (you can substitute vegetable with a neutral taste), 0,5 tsp ground vanilla zest and juice of half an orange, 2 tbsp syrup topinambur, a pinch of salt.
Important. First clean off with citrus zest, then squeeze the juice out of it. If you do the opposite – it will be very difficult)
Sometimes I add to oatmeal or 1 egg 100-150ml milk (coconut is very tasty), when I want a more uniform and dense layer crumble.
The cereals and the flour can use any. You can do without flour do. It is possible to grind the flakes smaller and add nuts/seeds/almond petals, lubie spices (cinnamon, vanilla, etc.). Everything is optional.
Mix in a bowl all the dry ingredients, add liquid and mix to a consistency where all the weight is evenly moistened. Direct wet mass is, it is not necessary, since it will impregnate the juice from fruits and berries in the cooking process.
Slightly smear the form with butter, put the filling, spread the crumble on top and bake at 180C on the middle shelf until Golden brown. I have it took about 25 minutes, but all ovens are different – be careful. At the end of baking you can activate the grill so the crust was more crunchy.
Important. I often make crumble in the evening for Breakfast. In this case I baked it for 20 minutes, and in the morning I bring to readiness the remaining 5-10 minutes.
Serve with Greek yogurt or vanilla ice cream.
In Greek yogurt (1 jar 125g), you can add a quarter of a vanilla pod or half a teaspoon of ground vanilla, a few drops of lemon juice and 1H.l. syrup (maple/artichoke). It turns out incredibly delicious!
Cold this crumble I also really like eating as a snack)