Monday, January 30, 2012

Raspberry & Strawberry Crumble ... for your Valentine Day !

Add Red and Pink to your Valentine's Day this year ... with a Zesty Strawberry & Raspberry Crumble !

Oh yes, you better-half deserves a dessert with lot of character for Valentine's Day ... so I decided to add blood orange to my Crumble ... I promise she/he will love the zesty taste of this dessert !

I love everything about Crumble, and the light brown Sugar & Almond topping of this recipe is absolutely crunchy and flavorful ... perfect !!

You're right, I always say "the better the fruits, the better the desserts" and Winter is not the season for best Strawberries or Raspberries BUT for my Valentine, I can bake Strawberry & Raspberry Crumble each day every single year !!!!

Do not forget the "Crumble Must-Have" : a scoop of Ice-Cream on the top of your warm Crumble ... I prefer Vanilla Ice-Cream ... Now it's your turn to cook for your Valentine !!!!!

A bientot & bon Appetit
Emilie your French Chef

La recette de Crumble aux Fraises et Framboises (Strawberry & Raspberry Crumble)

Ingredients for 6 persons

2-1/2 cups of a mix of chopped Strawberries, Raspberries and diced blood Orange
1 tablespoon of blood Orange Juice
1 tablespoon of cornstarch
3/4 cup of granulated Sugar

1/4 of light brown Sugar
1 teaspoon Vanilla Extract
1 cup all-purpose Flour

1 cup Almond Meal (= Almond Flour)
Dash of salt
1 stick of Butter, cut into small pieces and a room temperature (soft)

(whipped Cream Or Vanilla Ice Cream, for serving)
Preheat the oven to 350 degrees.

In a medium bowl, combine Strawberries, Raspberries, Cornstarch, light brown Sugar and Vanilla. Stir and set aside.

In a separate bowl combine Flour, Sugar, Almond Meal/ Flour, dash of Salt, and Butter pieces.

Use a fork and mix until the mixture resembles coarse crumbs.

Pour the fruits in the bottom of a pie pan or into 6 individual ramequins.

Sprinkle topping mixture all over the top. And sprinkle 1 tablespoon of blood Orange juice on the top of the crumble.
Bake for 25 to 30 minutes, or until topping is golden brown.

Cool during 10 minutes at room temperature before serving.
Put a scoop of whipped cream or vanilla ice cream on the top.

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