Strawberry, apple and buckwheat crumble: Cannelle et Vanille

Strawberry, Apple and Buckwheat Crumble

I’m not a big baker. I love to cook dinner and brunch for friends. My specialty is filo casserole with gruyere, asparagus and shaved almonds for dinner. For brunch I love to make french toast out of sour dough bread, fresh whipped cream, black berries, pecans and 100% maple syrup.

I definitely lack when it comes to dessert. Usually I just pick up cookies at a bakery or serve ice cream….boring. I just stumbled across the most delicious and simple dessert. I can’t wait to eat it make it! Of course the amazing photos make it look so enticing.

Via Cannelle et Vanille

Here’s the recipe for Strawberry, Apple and Buckwheat Crumble:

300 grams strawberries
1 apple, peeled and diced
1 lemon, zest and juice
1 vanilla bean, seeded
25 grams sugar
10 grams cornstarch

Toss all ingredients together and place in bowls. Top with buckwheat and almond crumble.

100 grams butter, cold and cut into small pieces
100 grams sugar
100 grams buckwheat
100 grams almond flour
1/4 tsp salt

Mix the sugar, buckwheat, almond flour and salt in a bowl. Add the cold diced butter and work it into the flour until a crumb forms and small pieces of butter remain.

Top the fruit with the crumble (it makes more than what you will need). Bake at 350F for about 30 minutes or until fruit starts to bubble over. If the crumble turns dark before the fruit is bubbling, cover with aluminum foil.

The rest of the unused crumble may be frozen until next time.