STAUB’s easy berry crumble recipe uses a mix of fresh or frozen summer berries so you can all add your favourites for a delicious dessert that is perfect for a rainy or windy day.
Berry Crumble
Ingredients:
5 g sugar
2 tbsp honey
150 ml red wine
300 ml cherry juice
1 vanilla pod, halved lengthways
2 cinnamon sticks
4 tsp cornstarch, mixed with a little cold water
800 g mixed summer berries (e.g. raspberries, blackberries, strawberries, blueberries or blackcurrants
2 tbsp softened butter for the dish
Approx. 24 ladyfinger biscuits
Approx. 4 tbsp raspberry brandy (can be omitted for children)
1 tbsp cinnamon
50 g icing sugar
125 g flour 50 g softened butter
1 pinch of salt
Method:
1. Caramelise the sugar with the honey. Deglaze with red wine and cherry juice, add the vanilla pod and cinnamon and allow it to simmer gently for around 5 minutes. Bind all the ingredients by stirring in the cornstarch and allow to cool.
2. In the meantime clean and wash the berries. Depending on their size, possibly halve or quarter the strawberries. Mix the berries with the sauce. Arrange the ladyfinger biscuits side by side in a buttered rectangular gratin dish and drizzle over a little raspberry brandy. Add the berry compote.
3. Pre-heat the oven to 200°C. Knead together the cinnamon, icing sugar, flour, butter and salt to form the crumble mixture. Sprinkle this firmly onto the berry compote. Bake in the oven for 35 minutes until golden brown.
