Thursday, 13 March 2014

Peach and raspberry pistachio crumble

The perfect ending to a summer outdoor dinner.


2-3 peaches, dipending on the size
200 g raspberries
100 g pistachis
1/2 vanilla bean

for the crumble:

220 g flour
220 g butter, chilled and chopped
50 g pistachios flour
120 g sugar

How to

Prepare the crumble mixing all the ingredients with your fingertips. Try to do this very quickly to prevent the butter from melting. Put it in the fridge.

Prepare the fruit cutting the peaches in chunks. Cook them in a pan with 1/2 glass of water until soft (add some extra sugar to taste if needed). Add raspberries and pistachios.
Put the fruit in 4 little bowls suitable for the oven. Cover with the crumble, reaching the edge of each bowl.
Bake at 180° for 30 minutes.
Let cool.

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