Mirabelle and Cranberry Crumble

Ingredients

• 100 g All-purpose flour
• 100 g Almond flour
• 45 g White sugar
• 45 g Brown sugar
• 100 g Cold butter (cut into small cubes)
• 2 g Fleur de sel
• 1 Organic yellow lemon (zest and juice)
• 500 g Fresh mirabelles (washed, dried, pitted)
• 100 g Dried cranberries
• 35 g Granulated sugar (for the fruit)
• 1 packet Vanilla sugar

Instructions

1. Prepare the crumble

   In the mixer bowl, add the almond flour, the flour, the white sugar, the brown sugar, the fleur de sel, and the cold butter in pieces. Add the lemon zest. Mix on low speed with the paddle attachment until a sandy texture is achieved.

   Time: PT10M

2. Prepare the fruit

   Wash the mirabelles, dry them, cut them in half and remove the pits. Squeeze the lemon to collect its juice.

   Time: PT15M

3. Marinate the fruit

   In another bowl, combine the mirabelles, the dried cranberries, the granulated sugar, the vanilla sugar, and the lemon juice. Stir gently with a spoon to coat the fruit well without crushing it.

   Time: PT5M

4. Assemble the crumble

   Divide the fruit mixture among the ramekins. Generously sprinkle the shortcrust crumble over each ramekin, ensuring the fruit is fully covered.

   Time: PT5M

5. Baking

   Preheat the oven to 180°C. Place the ramekins in the oven and bake for 25 minutes until the top is golden and the fruit is tender.

   Time: PT25M

   Temperature: 180°C

6. Rest and serve

   Remove the ramekins from the oven, let them cool for 5 minutes, then serve warm, ideally with a scoop of vanilla ice cream.

   Time: PT5M

Nutrition Facts

Calories

464

Protein

5 g

Carbohydrates

60 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of All-purpose flour: whole wheat flour, buckwheat flour
• Instead of Almond flour: almond flour, grated coconut
• Instead of White sugar: cane sugar
• Instead of Brown sugar: brown sugar
• Instead of Cold butter: margarine
• Instead of Fleur de sel: sea salt
• Instead of Organic yellow lemon: lime zest, bottled lemon juice
• Instead of Fresh mirabelles: plums, peaches
• Instead of Dried cranberries: raisins, fresh cranberries
• Instead of Granulated sugar (for the fruit): cane sugar
• Instead of Vanilla sugar: vanilla extract + sugar

Equipment Needed

• Hand mixer (beaters)
• Mixing bowl (soup bowl)
• Oven‑proof ramekins
• Zester or grater (optional)
• Citrus press (optional)
• Silicone spatula
• Baking sheet
• Parchment paper (optional)

Critical Steps — Do Not Skip

• Achieve a sandy texture for the crumble without over‑mixing
• Carefully remove all pits from the mirabelles
• Bake until the top is nicely golden

Chef Tips from the Video

• Use ripe yet firm mirabelles to prevent them from falling apart during baking
• A lemon zest adds an aromatic note that balances the fruit sweetness
• Serve with homemade vanilla ice cream for a decadent contrast.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. The crumble may lose some crispness.

Freezer: The crumble freezes for 1 month. Thaw in the refrigerator then reheat for 5 minutes at 150°C before serving.

Room temperature: At room temperature, the crumble keeps for 1 day, but the texture becomes softer.

Make-Ahead Tips

• The shortcrust crumble can be prepared the day before and stored in the refrigerator in an airtight bag
• The fruit mixture can be assembled ahead of time and refrigerated for 2 hours before baking
• The dessert reheats quickly in the oven at 150°C for 5‑7 minutes