Berry crumble

Step 1/11

• 33⅓ g flour
• 8⅓ g oats
• 20⅞ g butter
• 20⅞ g sugar
• ¾ g vanilla sugar

• large bowl

Add flour, oats, butter, some of the sugar, and vanilla sugar to a large bowl.

Step 2/11

• ⅛ orange
• ⅛ lemon

• zester

Zest orange and lemon over bowl.

Step 3/11

Roughly mix crumble topping using your hands.

Step 4/11

• 16⅔ g sugar

• large saucepan

Caramelize remaining sugar in a large saucepan over medium-low heat until sugar is melted and golden, approx. 4 – 7 min.

Step 5/11

• 16⅔ ml red wine

Deglaze with red wine, bring to a simmer, and continue to simmer over medium-low heat.

Step 6/11

• ⅛ vanilla bean
• 66⅔ ml cherry juice
• ⅛ cinnamon stick
• ⅛ star anise
• ⅓ cloves

• tea strainer

Scrape a vanilla bean and add bean and seeds to saucepan. Then, add cherry juice and cinnamon stick. Place star anise and cloves in a tea strainer and submerge in liquid.

Step 7/11

• ⅛ lemon
• ⅛ orange

• zester
• oven

Preheat oven to 180°C (350°F). Zest lemon and orange into saucepan.

Step 8/11

• ¼ tbsp cornstarch
• ½ tbsp water

• juicer
• whisk
• small bowl

Juice half of orange and half of lemon and pour juice into saucepan. Bring to a boil and continue boiling until liquid is reduced by half, approx. 8 – 10 min. Remove spices. In a small bowl, mix cornstarch with water until well combined. Gradually pour into saucepan while whisking continuously. Remove from heat.

Step 9/11

• 83⅓ g mixed berries

Add mixed berries.

Step 10/11

• butter for greasing

• pie form

Lightly grease pie form. Spoon berry mixture into the bottom of a pie form.

Step 11/11

• oven

Evenly distribute crumble topping over berries. Bake in a preheated oven at 180°C (350°F) until topping is golden, approx. 23 – 25 min. Enjoy warm with vanilla sauce, whipped cream or ice cream.

Enjoy your meal!