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