


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