Waiting for summer with a lemon crumble

By Sarah Levannier - June 09, 2014

Now that I'm back in Southern France, I enjoy some hot sunny days. But it's not summer time yet. We still have a couple cold days in between those hot days. So when it's pouring rain, I love to cook some summer dish. I love to enjoy a dish and look up to the upcoming days.

Crumble is an all season essential. You can adapt it to any fruit with any flavour in the crumble dough. For this summer crumble, I used lemon zest in the dough and the early summer fruits which grow in Southern France such as apricot ans strawberries. Apples are an all season fruit so of course, I used some, as well as bananas which give a sweet taste.

And my best friend of the moment, the muscovado sugar, was of course part of this sweet desert that everyone in the family enjoyed.

Summer fruit crumble

Serves 4

- 4 apples
- 6 apricots
- Some red berries
- 2 bananas
- 3 large tablespoons of muscovado sugar
- 60 g butter, cold and cut into small pieces
- 2 tablespoon potato starch
- 30 g Lupin flour
- 50 g Millet flour
- 50 g Oat flour
- 60 g cane sugar
- The zest and juice of a lemon
- 1/4 teaspoon salt

Preheat your oven at 350°F (180°C)

Peel the apples and cut them in dices. Peel the bananas and cut them im slices. Wash and cut the apricots in quarter. Add the berries, lemon juice and the muscovado sugar. Toss the ingredients together in a bowl and let the fruits macerate.

In another bowl, mix the flours, starch and salt.

Grate the zest of the lemon and combine it to the cane sugar. Press this mixture between your fingers, so that the fragrance of the zest becomes stronger. Add the flours and mix the dried ingredients together.

Add the cold diced butter and work it into the flour until a crumb forms.

Transfer the fruits in a 10' pie plate or divide it in ramekins. Top with the crumble and bake until the fruits are bubbling and the crumble is golden brown.

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