Crumble with berries and hazelnuts – a detailed recipe cooking. 
Photo of the dish: Кана ОкадаTime: 1 hour. 30 min. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. blackberry
- 4 tbsp. blueberries
- 110 gr. butter, softened, plus more for lubrication mold
- 1/2 tbsp. maple syrup
- 1/3 Art. instant tapioca powder
- 1 and 1/4 Art. premium flour
- 1/2 tbsp. Sahara
- 1/3 Art. brown sugar
- 1/2 tsp ground nutmeg
- A pinch of salt
- 2/3 Art. hazelnuts
- 1 tsp vanilla extract
Recipes with similar ingredients: blackberries, blueberries, hazelnuts, brown sugar, maple syrup, vanilla extract, nutmeg walnut, premium flour, struzel, tapioca
Recipe preparation:
- Preheat the oven to 180 ° C. Oil a square shape for baking approx. 23 cm. Mix blackberries and blueberries in large bowl with maple syrup and tapioca. Shift to prepared baking dish.
- Combine flour, granulated sugar, brown sugar, nutmeg and salt in a food processor and mix until smooth.
- Add hazelnuts, butter and vanilla; bother until until the nuts are chopped. Pour on top of the berries, remember sprinkle with fingers to make small lumps. Bake crumble until the filling begins to boil, and the top becomes golden brown, about 1 hour. Let the dessert cool slightly before Serving. Blueberry Pie Recipe.
