Cherry-Blueberry Crumble

As you might have noticed, I have a really strong sweet-tooth every once in a while. More often than not, to be quite honest, and I really dig dessert. But on the usual weekday, I am glad if time allows me to cook a main, let alone a dessert. Meaning: desserts = treats on weekends.

Lately, I´ve taken a drive down memory lane since my stay as an exchange student in Logan, Utah, USA, just proved to be a decade ago. Jeez, time really does fly by. Can´t believe it´s already 10 (!) years ago! It was a great experience, and really made me stronger as a person. I got to know a wonderful family that I still keep in touch with (B., D. and A. - I love you!), and a wonderful dessert - the crumble.


The great thing about crumbles is that they are so versatile. Take whichever fruit you like or have around, prepare Streusel using 1 part flour, 1 part butter, 1 part sugar and spices you like, et voilá - perfect comfort food. I served it with chocolate sauce, but it is best served with a scoop of vanilla ice cream. Drool.

So when I came across this Cherry-Blueberry-Almond Crisp at Canelle et Vanille, I knew it was about time. I didn´t have any almond flour on hand, so I just went for my very easy to remember, old-school recipe I mentioned above. And you know what? It tasted just as good as way back then. Thanks for the inspiration, Aran.

Recipe for Cherry-Blueberry-Crumble


Ingredients for 2

500g cherries, pitted
100g blueberries
75g butter
75g sugar
75g flour
pinch of salt


Preparation

1. Wash and drain cherries and blueberris. Place in a medium casserole.
2. In a bowl, combine cold butter, sugar, flour and pinch of salt.
3. Crumble with your fingers. Cool until oven is hot.
4. Preheat oven to 200°C.
5. Bake crumble for about 25 minutes, until Streusel are golden brown.
6. Let cool for minute or two, and spoon onto plates.
7. Serve hot, best with vanilla ice cream.

Guten Appetit! Enjoy your meal! Bon Appétit!