Crumble with strawberries and apples – a detailed recipe cooking. 
Photo of the dish: Шеф-поварKevin Dandon Time: 40 min. Difficulty: medium Servings: 4 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:
- 225 gr. peeled and sliced strawberries plus strawberry slices for decoration
- 225 gr. peeled and core and sliced apples (such as Granny Smith)
- 1/2 tbsp. halves of walnuts
- 3/4 Art. granulated sugar
- 1 tsp ground cinnamon
- 4 ready-made baskets (10 cm in diameter) from shortcrust pastry (see recipe below)
- 1 tbsp. plus 2 tbsp. l premium wheat flour
- 5 tbsp. l (75 gr.) Butter
- 1/2 tbsp. oatmeal
- 9 tbsp. l brown sugar
- Icing sugar for decoration
- Serving option: with vanilla ice cream
Sand baskets:
- 9 tbsp. l butter at room temperature
- 1 and 1/3 sifted powdered sugar
- 2 beaten egg yolks
- A little cream
- 2 tbsp. sifted wheat flour
Recipes with similar ingredients: apples, strawberries, walnuts, shortbread dough, premium flour, eggs, cream, flakes of oatmeal, icing sugar, brown sugar, vanilla ice cream, cinnamon
Recipe preparation:
- Preheat the oven to 180 ° C. In a saucepan, not medium heat, mix strawberries, apples, granulated sugar, walnuts and cinnamon. Cook stir occasionally until soft. Distribute strawberry-apple mix on sand baskets. Pour flour into a bowl and mash with butter until fine crumbs are formed. Add oatmeal flakes. Gently mix brown sugar. Sprinkle fruit top with a thick layer of crumbs obtained. Place the crumbles on baking sheet and bake until light brown until they are warm up, and the filling does not start to boil, about 20 minutes. Decorate sliced strawberries. And finish on a few more minutes.
- Put dessert on plates, put on top of each crumble a ball of ice cream and sprinkle with powdered sugar. baskets: In a mixer, beat the butter with sugar, then Insert the eggs slowly, mixing well. Add cream. Pour in immediately all flour and mix until a smooth dough is formed. Divide the dough in half and wrap in cling film. Put in refrigerator for an hour.
- Preheat oven to 180 ° C. On lightly sprinkled flour surface roll half of the dough into a large square approximately 0.3 cm thick. (Freeze the other half of the dough and use in another time.) Cut the dough into 4 pieces and put in 4 molds for tarts (10 cm in diameter). Cover each cookie sheet with parchment paper and fill with dry beans. Bake for 15 minutes, remove parchment and beans and bake another 15 minutes. Let cool on a wire rack. Exit: 4-8 sand baskets (10 cm in diameter)
