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Deconstructed apple-berry crumble
| Preparation : 15 min | Resting : - |
| Cooking : 20 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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Serves 6
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| ½ | cm fresh root ginger |
| 200 | g raspberries |
| 500 | g apples, such as Pink Lady® or Gala, diced |
| 150 | g blackberries |
| SWEET CRUMBLE TOPPING: | |
| 100 | g plain flour |
| 40 | g flaked almonds |
| 100 | g unsalted butter |
| 50 | g muscovado or brown sugar |
| 1 | Prepare the sweet crumble topping. Put 500ml water into the metal bowl and add the ginger, peeled and finely sliced*. Carefully wash the berries in cold water. |
| 2 | Fit the steamer basket, add the fruit and run the STEAM programme. |
| 3 | When the fruit is cooked, divide it among small dishes or bowls; scatter the baked crumble on top. Serve the apple-berry crumble warm or cold. |
| sweet crumble topping | |
| 1 | Preheat the oven to 180 °C (170 °C fan, gas mark 4). |
| 2 | Put all the ingredients into the metal bowl, adding the butter last. Run the EXPERT programme 10 seconds/speed 13 (without heating). If necessary, scrape the wall of the bowl down and restart the programme for another 10 seconds. |
| 3 | Transfer the sweet crumble topping to a lined* baking tray; bake for 10 minutes until golden brown. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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