We do have a weakness for the simple but good things. And so it’s no surprise that the whole team agrees on our favorite sweets for the upcoming cold and grey days: crumbles – in all shapes and sizes.
The combination of crisp crumbles and fruit is second to none. We drop the cake dough and focus on the bare essentials: crumbles. Simple, fast, and absolutely delicious.
The second best thing about crumbles: almost any fruit works. We like to go along with the seasons and use what nature has to offer right now. While in spring a rhubarb or strawberry crumble is our favorite, now in November we use plums, quinces, pears and, of course, apples.
Cut 100 gr cold butter (or a plant-based alternative) into cubes. Mix 150-200 gr flour, 1 pinch of salt and 100 gr sugar in a container, add butter, and work it into the dry ingredients using your fingers until large, heavy crumbs are formed.
Cut the fruit into bit-sized pieces and pour into a baking dish. Scatter the crumbles evenly over the fruit. Bake for ca. 25-30 minutes in the preheated oven at 200°C.
Super easy, non? This basic recipe can be varied according to your taste and preferences – with cacao, chocolate, oatmeal, berries, basically anything you like. Today, we made a plum crumble with almonds and cinnamon, and a classic apple crumble with walnuts.
A crumble tastes best freshly out of the oven, still warm, maybe with whipped cream or vanilla ice, served in Kaffeeform Cups – with a fine, creamy coffee.