| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 413 | 13g | 8g | 72g |
| sugars | fibre | protein | salt |
| 47g | 5g | 3g | 0.1g |
One particular recipe that speaks deeply to my heart is the White Currant and Raspberry Crumble. Much like New York City, this recipe brings together diverse elements to form a coherent, delightful, and unapologetically vibrant dish. It’s like a beautiful ballet on your palate, with each ingredient playing a crucial part in producing the final masterpiece. This is a fruit crumble as lively and exciting as the city that never sleeps, and the familiar comfort food presence reminds me of the homey diners dotted across the Big Apple.
The Love for the Crumble
What I love most about the White Currant and Raspberry Crumble is its effortless blend of sweet and tart. The white currants, native to sweetheart city (New York), dance a delightful tango with the raspberries, offering a smooth dance of tangy and sweet flavors. And who could forget the crowning glory – the crumble! Simple, humble, but oh so satisfying, its crunch is a sensory treat that rounds out the dish beautifully. With roads similarly divergent and diverse as NYC’s multitude of ethnic cuisines, this dessert takes you on a trip down memory lane, reliving those moments of the hustle and bustle of the city’s diverse spots.
The Healthy Side of Crumble
Did I mention the health benefits of this delectable dessert? Packed with raspberries and white currants, this is a feast of antioxidants, vitamins, and fiber. Raspberries are known for their heart-healthy properties, while currants have been linked to enhanced immune function. The oats-yes, they’re beneficial too-provide a good dose of dietary fiber and can help maintain healthy cholesterol levels. Who knew indulgence could have such nutritious perks?
This crumble bears cozy resemblance to traditional dishes like your Grandma’s Apple Pie or an English summer pudding. It pairs beautifully with a scoop of vanilla ice cream or a dollop of creamy custard. It also fits in perfectly towards the end of a dinner party, sitting splendidly beside savory main courses like the Dijon Roast Chicken or the Caramelized Onion and Fig Pizza.
I hope my journey into the world of the White Currant and Raspberry Crumble has inspired you to replicate it in your kitchen. Here’s to creating warm memories and delightful explosions of flavor, one crumble at a time!
What You’ll Need
- 2 cups fresh white currants
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold
- 1/2 cup rolled oats
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
Method
Step One
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step Two
In a large bowl, mix together the fresh white currants and fresh raspberries. Sprinkle with the granulated sugar, cornstarch, and lemon juice. Stir gently to evenly combine.
Step Three
Transfer the fruit mixture into a 9-inch baking dish, distributing evenly.
Step Four
In a separate bowl, combine the all-purpose flour, cold unsalted butter, rolled oats, light brown sugar, and salt. Using your fingers, rub the mix together until you achieve a crumbly texture.
Step Five
Spread the crumble mixture evenly over the fruit in the baking dish.
Step Six
Bake in the preheated oven for about 30-35 minutes, or until the crumble topping is golden brown, and the fruit is bubbling.
Step Seven
Allow the crumble to cool for a few minutes before serving. It can be enjoyed warm or at room temperature. For an extra touch, serve with a dollop of cream or a scoop of vanilla ice cream. Enjoy your White Currant and Raspberry Crumble!
