One of the easiest and most delicious desserts that you can make is a crumble. It’s almost impossible to fail and you can vary the filling depending on your current craving or on which fruit you have available at home. In the summer a gorgeous nectarine and raspberry crumble is exactly what you need and during autumn the perfect crumble contains bilberries accompanied by hazelnuts, which is what I did today. To add some more nut flavour I added toasted oat flour to the crumble, which is called skrädmjöl in Swedish. It’s a brown flour made of toasted oats and since I bought it for the first time not long ago I love to try it out in old recipes as it gives a kind of nutty flavour. Next time I’ll substitute some of the whole wheat flour in sunflower seed cookies with the toasted oat flour, I think it will add a nice touch to the cookies.
- Mini bilberry crumbles with hazelnuts
(makes 4 small crumbles)
60 gram butter
50 ml caster sugar (of which half is vanilla infused)
200 ml flour (125 ml wheat flour and 75 ml toasted oat flour – skrädmjöl)
50 ml hazelnuts, chopped
225 gram bilberries (about 400 ml)
1 tsp sugar
1 tsp potato flour
Pre-heat the oven to 200 degrees C.
Divide the bilberries evenly in four small oven proof ramekins. Divide the sugar and potato flour evenly over the bilberries.
Place the sugar, butter and flour in a bowl. With the tips of your fingers rub the ingredients together until you have a crumbly mixture. Add the hazelnuts. Cover the bilberries with the crumbles and bake for 15 minutes until the topping is nicely browned. Serve with vanilla ice cream or custard.