Blueberry Crumble von Food with Style, fertig angerichtet
Crumble

Crumble ai mirtilli

Piccole crostatine golose con una frolla al burro, un ripieno fruttato ai mirtilli e una croccante copertura di crumble

Condividi
Porzioni
7 pezzi
Cottura 28 minuti

Ingredienti

  • Per la frolla
  • Per il ripieno ai mirtilli
  • Per il crumble
  • Per spolverizzare

Preparazione

  1. 1
    Lavorate a crema il burro con lo zucchero, poi incorporate il tuorlo. Unite la farina, le mandorle in polvere, il lievito e il sale e impastate fino a ottenere una frolla liscia. Fate riposare brevemente in frigorifero.
  2. 2
    Scaldate i mirtilli con il succo di limone e lo zucchero in un pentolino. Sciogliete l'amido di mais in 1 tsp di acqua fredda, unitelo al composto e portate a bollore per qualche istante, finché non si addensa leggermente. Togliete dal fuoco e lasciate raffreddare.
  3. 3
    Sabbiate con la punta delle dita la farina, lo zucchero e il burro fino a ottenere delle briciole, poi unite le mandorle tritate.
  4. 4
    Stendete la frolla, ricavate dei dischi (di circa 8 cm Ø) e adagiateli negli stampini da crostatina, senza far risalire i bordi.
  5. 5
    Distribuite il composto ai mirtilli sui dischi di frolla e cospargete con il crumble. Cuocete a 180 °C (350 °F) in forno statico per circa 28-30 minuti, finché la copertura non risulta appena dorata.
  6. 6
    Lasciate raffreddare completamente, sformate con delicatezza e spolverizzate con zucchero a velo. Morbide, fruttate e piacevolmente croccanti in superficie: una piccola delizia che sa di estate.

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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