Reverse Crumble with Carob Rusks, Apples and Blueberries

This reverse crumble is a mix between an American pie and a fruit crumble. We used Organic Carob Bites with Molasses for the base, while the filling combines red apples and blueberries. The result is dreamy, pure comfort, and on top of that, the recipe is very easy to make! A recipe by Madame Gâteaux.

What we will need:

For the base:

340 g Organic Carob Bites with Molasses
140 g unsalted butter

For the filling:

70 g white granulated sugar
70 g brown sugar
40 g cornstarch
¼ tsp salt
300 g frozen blueberries
5 red apples
15–20 fresh blueberries
30 g butter

Execution:

For the base:

In a food processor, pulse the rusks until finely ground.
Melt the butter and mix it with the rusks.
Spread the mixture in a tart pan or baking dish and press down with your fingers to form an even layer.
Place in the refrigerator to set while preparing the filling.

For the filling:

In a large bowl, mix together the white and brown sugar, salt, and cornstarch.
In a deep pan, melt the butter.
Add the apples and cook for a few minutes until they soften.
Drain the thawed blueberries and add them to the pan with the apples. Stir well and cook for 1–2 minutes until the blueberries release their juices and the apples turn red.
Drain well in a colander and transfer the fruit to the bowl with the sugar mixture. Mix well until the fruits are coated.
Place the filling over the prepared base.
Scatter the fresh blueberries on top.
Bake in a preheated oven at 170°C (340°F) for 30–40 minutes, until the filling has dried out as much as possible.
Remove from the oven and let cool.
Refrigerate for 2 hours until the base and filling set.

Serving suggestion: Reheat slightly before serving if desired. Enjoy as is, or with a spoonful of crème fraîche or yogurt.