Experience the perfect blend of cherries, bananas and chocolate with this crumble. It takes no time at all to prepare! Try replacing the cherries and bananas with other fruit – it still tastes amazing!
|For the fruits:|
|600 g||cherries, frozen|
|2 tbsp||lemon juice|
|2 tbsp||sweeteners (e.g., erythritol)|
|1 tbsp||food starch|
|For the crumbles:|
|100 g||Mix C - Mix Pâtisserie|
|140 g||vegetable margarine, cold|
|90 g||millet flakes|
|60 g||sweeteners (e.g., erythritol)|
|2 tbsp||cocoa powder|
|1 pinch/es of||salt|
- Preheat the oven (heating both the top and bottom levels) to 180°C.
For the crumble topping:
- Combine all the dry ingredients.
- Cut the vegetable margarine into pieces and mix with the dry ingredients. Knead well until a crumbly consistency is formed. Add 1-2 tbsps. water if necessary.
- Shape the dough into a ball and press it flat.
- Wrap it in cling film and place it in the fridge for 20-30 minutes to chill.
For the fruit:
- Place the cherries with the lemon juice and sweetener in a pan and bring to boil over a medium heat, stirring continuously.
- Then simmer the mixture over a low heat for approx. 5 minutes.
- Mix the food starch with 2-3 tbsps. water. Add a little of the cooking liquid from the cherries and stir until smooth.
- Then pour all the food starch mixture into the pot with the cherries. Stir until smooth.
- Briefly boil the mixture until it begins to thicken.
- Pour the cherry mixture into a greased oven dish.
- Slice the bananas and sprinkle the slices over the cherries.
- Break off small pieces of the crumble dough and distribute over the fruit until all the dough is gone or until the dish is full.
- Bake the crumble for approx. 25 minutes until the crumble topping is firm and golden.
- The crumble will crisp up once it has thoroughly cooled.