It's been a busy weekend so I wanted something quick, easy and homey. Nothing fancy, picky or complicated. I was thinking about blueberries and white chocolate this weekend and decided on a freestyle crumble. No definite layers with the fruit on the bottom but mixed spoonfuls of blueberries, white chocolate chunks and buttery topping.
Crumble
250 grams frozen blueberries
5 tablespoons fine white sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon almond extract
200 grams white chocolate
200 grams patent flour
100 grams fine white sugar
1/2 teaspoon cinnamon
200 grams creamed butter
icing sugar
Preheat oven to 200 degrees Celsius. Mixed the thawed berries with the sugar, cornstarch and extracts. Set aside. Roughly chop 180 grams of the white chocolate into small chunks. Pulse the flour, sugar and cinnamon with a pinch of salt. Add the butter in chunks while pulsing till crumbs form. Grease a pie dish and start spooning in the crumb mixture. Loosely top with chocolate. Spoon in berries and repeat. Sprinkle with cinnamon and bake for 25 minutes or until bubbly and golden. Allow to cool on a wire rack. Melt the remaining chocolate with milk till pourable and drizzle over the top. Dust with icing sugar. Best served slightly warmed with an extra drizzle of chocolate.
No comments:
Post a Comment
Leave a comment..