Ingredients
For the crumble 1 cup of all purpose flour 2 cups rolled oats 1 stick of unsalted butter or about 120g cubed and chilled 1/2 cup granulated sugar 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp salt For the filling 6 oz Dark Chocolate, shaved 1 cup peach slices (canned) 2 cup raspberry fresh or frozen Juice of 1 Orange For Frangipane 1/2 cup ground almond, 1/2 cup granulated sugar 1 egg, large 1 tsp vanilla extract, Ice Cream for serving Equipment Deep baking dish food mixer Grater Knife/cutting board measuring cups/spoons |
Direction
Preheat the oven to 220 Celsius or 430 Fahrenheit To make the crumble, mix the flour and rolled oats in a large bowl. Add the chilled butter and use your fingers to mushed everything together, lift the hands while mushing to allow air into the mixture. Do it for about 3-5 minutes or until all the loose flour has been mixed in. We use chilled butter because it holds onto the flour and oats well without making the crumbles flat and dense while cooking. And by allowing more air into the mixture makes the crumble even more fluffy and light. Once mixed, Add flour, cinnamon, nutmeg and salt, using a fork, lightly mix it in. In a baking dish, place 2 cups of raspberry in, place the peach slices on top, and grate 6oz of chocolate on top. To make a frangipane, add sugar, almond, egg and vanilla extract to a food processor and mix until it form a paste. Pour on top of the fruits. Top with the crumble and bake in a pre-heated oven for 15-25 minutes or until the fruit mixture bubbles and the crumble is golden brown. Serve 8 with custard, heavy cream or vanilla ice cream. |