Crumble with lingonberries
6 servings
50 minutes
Crumble with lingonberries is an elegant treat of European cuisine, infused with the aromas of cinnamon and nutmeg. Its roots trace back to England, where crumble emerged as a simple yet refined pastry replacing traditional pies. Tender caramelized pieces of dough combine with the sweet-sour lingonberries, creating a wonderful balance of flavors. The crunchy nutty crust adds depth and textural variety to the dessert. Crumble can be served warm with a scoop of vanilla ice cream or cold as a sophisticated dessert for tea. Perfect for cozy evenings, it brings a fragrant warm atmosphere and a sense of comfort to the home. The simplicity of preparation makes it accessible for any occasion, whether it's a family dinner or a special celebration.
1
Mix flour with cinnamon, nutmeg, sugar, and sift into a bowl.
- Wheat flour: 200 g
- Cinnamon: 1 teaspoon
- Nutmeg: 1 teaspoon
- Sugar: 100 g
2
Melt the butter in a small saucepan and pour it into the flour mixture.
- Butter: 150 g
3
Whisk with a fork. The lumps should be small.
4
Mix crushed walnuts with the obtained dough.
- Crushed walnuts: 80 g
5
Grease the baking pan with oil. Pour half of the dough into it, then sprinkle it with lingonberries (or any other berries: cranberries, cherries, black currants, etc.).
- Butter: 150 g
- Cowberry: 350 g
6
Then place the second half of the dough on top.
7
Bake the crumble in the oven for 30 minutes at 200 degrees until the pie acquires a noble golden color. Serve the crumble warm or cold, optionally with a scoop of vanilla ice cream.