Blueberry Crumble von Food with Style, fertig angerichtet
Crumble

Blåbær crumble

Søde små tartelettes med sprød mørdejsbund, frugtfyld af blåbær og knasende crumble på toppen

Del
Portioner
7 stykker
Bagetid 28 minutter

Ingredienser

  • Til dejen
  • Til blåbærfyldet
  • Til crumblen
  • Til pynt

Fremgangsmåde

  1. 1
    Rør smør og sukker hvidt, og rør æggeblommen i. Tilsæt mel, mandelmel, bagepulver og salt, og ælt det til en smidig dej. Lad den hvile kort på køl.
  2. 2
    Varm blåbærrene op med citronsaft og sukker i en lille gryde. Rør majsstivelsen ud i 1 tsp koldt vand, rør det i, og lad det koge kort op, til det er let tyknet. Tag gryden af varmen, og lad fyldet køle af.
  3. 3
    Smuldr mel, sukker og smør sammen med fingrene, til det er krummet, og vend de hakkede mandler i.
  4. 4
    Rul dejen ud, stik cirkler ud (ca. 8 cm i diameter), og læg dem ned i små tartelettforme - uden at trykke kanterne op.
  5. 5
    Fordel blåbærfyldet på dejcirklerne, og drys crumble over. Bag ved 180 °C (350 °F) over- og undervarme i ca. 28-30 minutter, til toppen er let gyldenbrun.
  6. 6
    Lad dem køle helt af, vip dem forsigtigt ud af formene, og drys med flormelis. Bløde, frugtige og dejligt sprøde på toppen - en enkel lille lækkerbisken, der smager af den rene sommerlykke.

Video

Blueberry Crumble Questions

Yes, but add them to the saucepan still frozen so they don't turn mushy while thawing. Frozen berries release more liquid, so let the mixture bubble a little longer after stirring in the cornstarch until it visibly thickens. A too-runny filling will soak into the dough base and make it soggy.

Ground hazelnuts work as a one-to-one swap for the 30 g of ground almonds in the dough, and chopped hazelnuts or pistachios can replace the 20 g in the crumble. If you need a nut-free version, replace the ground almonds with the same weight of flour and simply leave the chopped nuts out of the crumble. The crumble will be a bit less crunchy, so bake it to a slightly deeper golden colour.

Keep them in a loosely covered container at room temperature rather than in an airtight box, since trapped moisture from the berry filling softens the crumble. They are best on the day of baking and still good the next day. To refresh them, warm them in the oven for a few minutes and dust with powdered sugar only just before serving, because it dissolves on contact with the fruit.

Yes, all three components keep well separately. The dough can be wrapped and chilled instead of just resting briefly, the cooked blueberry filling can be made ahead and cooled completely, and the crumble can be rubbed together and kept cold until you need it. Let the dough sit at room temperature for a few minutes before rolling so it doesn't crack.

The recipe deliberately says not to press the dough up the edges, so the filling sits on a flat base - spoon it on sparingly and keep it in the middle, or it will run over the side and caramelise between dough and mold. Grease the molds and let the tartlets cool completely before unmolding, since warm butter-rich dough is still fragile and tears easily. If the filling was too thin because the cornstarch never came to a boil, it will seep out no matter how carefully you fill them.

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