To kick off the month of July, we’re proclaiming July 1st – July 7th Strawberry Week here at Crave. Check out our delicious Day 1 selection, compliments of Beatrice Peltre’s La Tartine Gourmande.
It’s not difficult to become a crumble lover — the dessert, a crisp nutty topping that encloses warm pieces of fruit stewing in their own juice is simply irresistible. Especially when it’s served with vanilla-flavored custard, just the way Billy, Philip’s Irish grandfather, used to eat it. We feel proud to be prolonging the family tradition.
Serves 6 to 8
You will need: eight 8-oz ramekins or a 10-by-7-inch baking dish
For the fruit:
4 rhubarb stalks (350 g; 12 1/2 oz), peeled and diced
2 large McIntosh or Cortland apples, peeled, cored, and diced
9 oz (255 g) strawberries, hulled and diced
1 teaspoon lemon extract
1/4 cup (50 g; 1 ¾ oz) blond cane sugar
Finely grated zest of 1 organic orange
Unsalted butter, for the ramekins
For the nut crumble:
1/3 cup (40 g; 1 1/2 oz) hazelnut flour
1/3 cup (55 g; 2 oz) sweet rice flour
1/3 cup (50 g; 1 3/4 oz) millet flour or amaranth flour
1/2 packed cup (100 g; 3 ½ oz) light Muscovado sugar
1 1/2 oz (40 g) walnuts, coarsely chopped
1 oz (30 g) shelled unsalted green pistachios, coarsely chopped
1/3 cup (35 g; 1 1/4 oz) rolled oats
6 tablespoons (85 g; 3 oz) unsalted
butter, diced, at room temperature
Plain yogurt or crème anglaise
To prepare the fruit: In a bowl, combine the fruit with the lemon extract, sugar, and orange zest; let rest for 30 minutes. Butter eight 1-cup ramekins; set aside.
To prepare the nut crumble: In a bowl, combine the hazelnut, sweet rice, and amaranth flours, the brown sugar, walnuts, pistachios, and rolled oats. Add the butter and, using your fingertips, work until coarse crumbles form; cover and refrigerate until ready to use.
Preheat the oven to 350ºF (180ºC).
Divide the fruit among the ramekins and top with the crumble. Bake the crumbles for 30 to 35 minutes, until the fruit bubbles and the topping is golden. Remove from the oven, let cool slightly, and serve with plain yogurt or crème anglaise.
Copyright © 2012 by Beatrice Peltre.