Blueberry Crumble
I made the crumble with Pate Sablee dough, but you can use your favorite shortcrust pastry! Crumble is a quick English pie made from fruit or berries covered in shortcrust pastry crumbs. Shortbread dough can be prepared in advance and kept in the refrigerator, or better in the freezer, to cool the ardor of making this pie every day! The filling can be absolutely anything, it can be fruits and berries or all together!
Ingredients
Servings 8- flour 250 g
- butter 140 g
- egg 1 pc
- finely ground sugar 100 g
- pinch(s) of salt
- blueberries 1 kg
- brown sugar 200-250 g
- cornstarch 2 tbsp. l.
Cooking
Step 1
Sift the flour into a cold mixing bowl, chop the cold butter into cubes, add butter and sugar to the flour and quickly grind with your hands into crumbs or use a mixer, add salt and mix.
Step 2
Break the egg and quickly knead the dough, it should be cold and the butter should not melt.
Step 3
Gather the dough into a ball, wrap in cling film, flatten it a little and refrigerate for at least an hour, preferably overnight.
Step 4
Mix brown sugar with cornstarch, sprinkle blueberries with dry mixture and mix.
Step 5
First put the filling in the baking dish, crumble the cold dough on top. Bake in a preheated oven at 180C for 40 minutes at a medium level.
Step 6
Serve with fresh blueberries and powdered sugar or ice cream! Bon appetit!