Coconut Almond Crumble with Red Berry Compote

Ingredients

• 0.4 TL Vanilla sugar
• 16 g Shredded coconut
• 50 g Fresh blueberries (washed)
• 50 g Fresh raspberries
• 0.4 EL Cornstarch
• 16 g Wheat flour (Type 550)
• 12 g Flaked almonds
• 24 g Sugar
• 0.4 Prise(n) Salt
• 150 g Red berry compote (Rote Grütze)
• 120 g Vanilla ice cream
• 20 g Butter (cold)

Steps

1. 1

   Preheat the oven to 200 °C (top and bottom heat) or 180 °C (fan oven).

2. 2

   Thoroughly wash the blueberries and drain well in a sieve.

3. 3

   Mix the blueberries and raspberries with the cornstarch and red berry compote and place in a baking dish.

4. 4

   For the crumble topping, mix flour, sugar, vanilla sugar, shredded coconut, flaked almonds, and a pinch of salt in a bowl. Add the cold butter in small pieces and work everything with your hands into crumbs.

5. 5

   Spread the crumble topping evenly over the fruit mixture.

6. 6

   Bake the crumble in the preheated oven for approx. 15-20 minutes until the topping is golden brown and crispy.

7. 7

   Remove the warm crumble from the oven and serve with a scoop of vanilla ice cream.

Notes

The quantities in the source text vary between 5 servings and 2 servings; the quantities extracted here refer to the detailed list for 2 servings.

Nutrition per serving

• Dessert
• Vegetarian
• Baking
• Berries
• Summer
• Sweet dish