Peach-blueberry portioned crumble
4 servings
30 minutes
Peach-blueberry portioned crumble is a refined European treat that combines the tenderness of peaches with the tartness of blueberries. Its roots trace back to traditional English desserts where crumbly dough perfectly complements juicy fruit filling. In this recipe, the freshness of tarragon adds an unexpected note, while oatmeal cookies create a crunchy texture. The light acidity of lemon juice balances the sweetness, turning each bite into a harmony of flavors. It is perfect as a warm cozy dessert after a family dinner or as a refined addition to a cup of fragrant tea. Baked in portions, it allows enjoyment in individual forms while preserving the rich aroma and softness of fruits under a golden crust. The finished crumble surprises with its simplicity in preparation and richness of flavor, leaving a pleasant aftertaste and a desire to recreate this culinary masterpiece.
1
Preheat the oven to 180 degrees.
2
Cut the peaches into cubes about 1 cm. Add a handful of frozen blueberries and tear the tarragon leaves, mix with the peaches.
- Peaches: 2 pieces
- Frozen Blueberries: 50 g
- Tarragon: 4 stems
3
Add 2 tablespoons of sugar and mix with the peach mixture.
- Sugar: 50 g
4
For the crumble test, blend 4 pieces of oatmeal cookies, 50 grams of room temperature butter, the juice of half a lemon, and 50 grams of sugar.
- Oatmeal cookies: 4 pieces
- Butter: 50 g
- Lemon juice: 1 tablespoon
- Brown sugar: 2 tablespoons
5
Add half a glass of oatmeal to the dough. Mix again.
- Hercules: 4 tablespoons
6
Place the peach filling in portioned baking forms and spread the dough on top with a spatula, leaving gaps for the peach mixture to breathe.
7
Bake in convection mode for 15 minutes and in top grill mode for 5 minutes.