Almond crumble with raspberries, nectarines and red currants
4 servings
35 minutes
Almond crumble with raspberries, nectarines, and red currants is the embodiment of a cozy British dessert. Its origins trace back to traditional English crumbles. In this version, fragrant almonds enhance the sweetness of raspberries and the tart freshness of currants, while nectarines add juiciness and a hint of exotic flavor. The finished crumble is best served warm with a scoop of vanilla ice cream or a dollop of thick cream.
1
For the crumble, thoroughly mix ground almonds, flour, sugar, butter, and salt.
- Ground almonds: 125 g
- Wheat flour: 100 g
- Sugar: 100 g
- Butter: 100 g
- Salt: pinch
2
For the crumble filling, mix peeled and diced nectarines with raspberries and currants. (You can use either fresh or frozen berries). Add nutmeg, a little sugar (10 g), and flour (10 g). Gently mix.
- Nectarines: 2 pieces
- Raspberry: 50 g
- Redcurrant: 50 g
- Ground nutmeg: 0.3 teaspoon
- Sugar: 100 g
- Wheat flour: 100 g
3
Place the fruit mixture in four baking pots, sprinkle with almond mixture on top, and send to an oven preheated to 175 degrees for about 25-30 minutes. (To speed up the process, you can cover the pots with foil.)
