Reverse crumble with carob rusks, red apples and forest fruit

This recipe is a collage of an American-style pie and a classic fruit crumble with a traditional Greek touch. We used our carob rusks Ntourountous – which we currently totally enamoured with to make a base for our sweet concoction, where as for the filling we used red apples and blueberries. The result is DREAMY and totally COMFORT – plus, this recipe is so easy to make … by Madame Gateaux

What we will need:

For the base:

340 g Ntourountous carob bites
140 g butter, unsalted

For the filling:

70 g white caster sugar
70 g brown sugar
40 g cornflour
1/4 tsp salt
300 g blueberries, frozen
5 red apples
30 g butter, unsalted
15-20 fresh blueberries

Execution:

For the base:

In the food processor, beat the rusks to crumbs.
Melt the butter and mix with the rusks.
Transfer the mixture into a pie or tart dish and press with your fingers to create a thin, uniform layer.
Place the dish in the fridge while you prepare the filling.

For the filling:

In a big bowl, mix the white and brown sugar, salt and cornflour.
In a deep pan, melt the butter.
Add the apples and cook for a few minutes, until they soften up a bit.
Strain the frozen blueberries, which need to have thawed completely, and add them to the pan.
Mix well and cook for 2’, until the blueberries release their juice and the apples get a deep red color.
Strain the fruit well and transfer them into the bowl with the sugar.
Mix well and make sure the fruit is covered properly with the sugar mixture.
Transfer to the pie dish.
Scatter the fresh blueberries on top.
Bake in a preheated oven, at 170 degrees, for 30-40’, until the filling is set.
Remove from the oven and leave to cool completely.
Transfer the dish into the fridge for 1-2 hours. This will help the base and the filling set more.
You can serve the crumble at room temperature, or heat it up for a few minutes before serving.