Originally planned with blueberries, this blackcurrant crumble is absolutely delightful.<\/p>\n
– For 12 servings:<\/p>\n
– 300 g flour
\n – 1 tsp baking powder
\n – 100 g sugar
\n – 125 g butter
\n – 1 egg
\n – 2 pinches of salt
\n – 500 g blackcurrants, de-stemmed
\n – 60 g sugar
\n – 15 g cornstarch
\n – Juice and zest of 1 lime
\n – 2 tbsp almond powder
\n – 2 eggs
\n – 10 cl cream
\n – 50 g raw sugar<\/p>\n
– Total time: 1 hour 5 minutes
\n – Prep time: 20 minutes
\n – Cook time: 45 minutes<\/p>\n
In a mixing bowl, combine the blackcurrants, sugar, cornstarch, lime zest, and lime juice. Set aside.<\/p>\n
Mix the cream, eggs, sugar, almond powder, and vanilla. Set this aside as well.<\/p>\n
Preheat your oven to 375\u00b0F (190\u00b0C). If using a non-silicone baking dish, grease a 20 x 20 cm square pan.
\nIn a large bowl, mix together the sugar, flour, baking powder, and salt. Add the beaten egg and vanilla extract and mix well. Then add the butter, previously cut into pieces, and work the mixture with your fingertips until it resembles a crumbly, crumble-like texture.<\/p>\n
Press two-thirds of the crumble dough into the bottom of the pan using your fingers or the back of a spoon (the layer will be thin, which is normal as it will thicken slightly during baking). Spread the blackcurrant mixture over this base layer. Pour the almond cream mixture over the blackcurrants. Crumble the remaining dough over the top as you would for a crumble topping.
\nBake in the oven for 30-35 minutes, keeping an eye on it to prevent over-browning; if necessary, cover with aluminum foil towards the end of the baking time. Once done, allow the crumble to cool in the pan before unmolding.
\nWhen ready to serve, you may dust with powdered sugar if desired.
\nEnjoy your meal!<\/p>\n\n\n