Crumble with berries and hazelnuts
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Crumble with berries and hazelnuts - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups blackberries
- 4 cups blueberries
- 110 g softened butter, plus more for greasing the pan
- 1/2 tbsp. maple syrup
- 1/3 cup instant tapioca powder
- 1 and 1/4 cups premium flour
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1/2 tsp ground nutmeg
- A pinch of salt
- 2/3 cup hazelnuts
- 1 teaspoon vanilla extract
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Recipes with similar ingredients: blackberry, blueberry, hazelnuts, brown sugar, maple syrup, vanilla extract, nutmeg, premium flour, streusel, tapioca
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Grease a 23cm square baking pan.
Combine the blackberries and blueberries in a large bowl with the maple syrup and tapioca. Transfer to the prepared baking dish. - Combine flour, granulated sugar, brown sugar, nutmeg, and salt in a food processor and process until smooth.
- Add the hazelnuts, butter, and vanilla; stir until the nuts are finely chopped. Sprinkle over the berries, pressing the mixture with your fingers to create small clumps.
Bake the crumble until the filling is bubbling and the top is golden brown, about 1 hour. Let the dessert cool slightly before serving.
Recipe blueberry pie.
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