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Apple-blackberry streusel

Apple blackberry streusel

Streusel pommes et mûres

Preparation : 15 min Resting : -
Cooking : 1 hr Equipment : rectangular mold (23 cm long, 5 cm deep)
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Serves 8 :
225 g butter, roughly chopped
125 g ground walnuts
125 g caster sugar
+75 g for the fruit
270 g plain flour
2 tsp baking powder
3 Granny Smith apples (450 g),
peeled and sliced
200 g blackberries
1Preheat the oven to 180°C (gas mark 6). Put the chopped butter into the metal bowl, then run the EXPERT programme, 1 minute 30/speed 3/60°C to soften.
2Add the ground walnuts, the 125 g sugar, flour and baking powder and run the PASTRY/CAKE programme until large, sticky crumbs form.
3Put half the crumbs into a buttered and floured cake tin, pressing down firmly. Lay the apple slices and blackberries on top and sprinkle with the remaining 75 g sugar. Sprinkle the remaining crumbs over the fruit.
4Bake in the oven for 1 hour to 1 hour 15 minutes – the streusel should be golden brown and the fruit bubbling. Remove and cool for 10 minutes before turning out. Serve warm or cold.
© 2017 Hachette Livre (Marabout)
© Beatriz da Costa
Chef’s tip

You can use the EXPERT programme to grind the walnuts, 1 minute/speed 13 (without heating). To slice the apples, use the 4 mm slicer and the FOOD PROCESSOR programme.


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