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Cocoa crumble with fresh fruit, a delicious dessert

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Crumble al cacao con frutta fresca
Recipes for Intolerants, Italian Cuisine
Gluten-free recipes
Lactose-free recipes
Vegetarian recipes
preparazione
Preparation: 01 ore 00 min
cottura
Cooking: 01 ore 00 min
dosi
Ingredients for: 4 people
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5/5 (1 Review)

Cocoa crumble with fresh fruit, a gluten-free and lactose-free delight

I’m going to introduce you to a new twist on the traditional English dessert today: the chocolate crumble with fresh fruit. It’s surprisingly tasty and simple to make.

The ingredients of a traditional crumble include flour, butter, sugar, and fruit. This delicacy is distinct because it appears to be constructed backwards, with the crunchy portion serving as a garnish and the soft portion serving as a basis. The latter is the outcome of combining sugar, butter, and flour to form a crumbly, sandy concoction. Cooking takes place for around 30 minutes at 180 degrees in the oven.

While there are two differences, the version we cook today honours the original spirit. The couverture is first and foremost proud of its contribution to cocoa, which lends flavour and colour to the dish. Second, rice flour rather than 00 flour is used. This gives the crumble a more delicate flavour and makes it gluten-free, so it’s suitable for those with celiac disease as well. Likewise, individuals who are sensitive to lactose may use clarified butter as a precaution.

 

Recipe cocoa crumble

Preparation cocoa crumble

  • In order to make the cocoa crumble with fresh fruit, begin at the bottom. After peeling, chop the fruit into small, uniformly-sized pieces.
  • In a bowl, pour the fruit, sugar, lemon juice, cinnamon, and one or two tablespoons of corn starch or potato starch. Next, thoroughly combine everything.
  • In a separate bowl, pour the rice flour, cocoa powder, sugar, and salt.
  • Add the cold butter cubes to this bowl and mix everything until you obtain a crumble with a sandy and crumbly consistency.
  • Spread the mixture over the fruit on a baking tray and arrange the crumble on top, making sure to cover all the fruit.
  • Bake in a preheated oven for 30–35 minutes at 180 degrees. The top should acquire a slightly golden hue, while the base should sizzle slightly.
  • Then let it cool for a few minutes and serve.

Ingredients cocoa crumble

  • 125 gr. of rice flour
  • 100 gr. of granulated sugar
  • 130 gr. of clarified butter cut into cubes
  • a pinch of salt
  • fruit of your choice (apples
  • pears
  • cherries
  • strawberries
  • or raspberries)
  • sugar (the quantity depends on the sweetness of the fruit)
  • a pinch of cinnamon
  • lemon juice (a little)
  • 1-2 tablespoons of corn starch or potato starch

Which fruit is best for a cocoa crumble?

Cocoa crumble with fresh fruit is a versatile recipe that lends itself to customisation and creativity. Specifically, you have plenty of room to select fruit—in fact, there are a lot of options.

If you want to give the dessert a lively reddish colour, opt for strawberries and raspberries, which convey a pleasantly acidic scent typical of berries. Choose cherries instead if you’re looking for maximum sweetness and a deeper, darker tint. Finally, add pears and apples to your crumble if you want a balance of sweetness and acidity.

In any case, the fruit will be sliced into uniform-sized pieces and adorned with the following ingredients: lemon juice, which acts as a counterbalance, cinnamon, and sugar, which is measured according to the fruit’s promised sweetness.

The contribution of cocoa to a truly special crumble

The true star of our crumble recipe is the cocoa, which sets it apart from traditional crumbles. Without overpowering the other components, the cocoa adds a gorgeous brown hue and strong aromas to the couverture. To create the traditional uneven and sandy-like mixture, combine the cocoa powder, flour, sugar, and a small amount of salt.

Some misconceptions exist about cocoa, such as the idea that it is high in calories and fat. Naturally, there is no lack of fat, but only 200 kcal per 100 grammes are consumed. Considering that 60 grammes of sugar is enough for an entire pan, you understand how limited the calories are on the line.

 

Crumble al cacao con frutta fresca

Additionally, cocoa has a lot of health benefits. It is abundant in vitamins (including vitamin E) and mineral salts. It also has a lot of antioxidants, which slow down ageing and lower the risk of cancer. Like chocolate, cocoa improves mood as well; in fact, some new scientific research suggests that it may even have moderate antidepressant properties.

The many variations of crumble

Crumbles come in a lot of different forms; after all, this is a well-known dessert that you can make with whatever ingredients you have at hand without having to consult the recipe too much. During the Second World War, when ingenuity was required to deal with food shortages, this dessert was created.

Either way, the variations vary in terms of base and coverage. Giving up butter would lighten the covering; we can use honey or perhaps extra virgin olive oil in its place. Chocolate or dried fruit-based substances can also be added to the crumble to enhance it. Because of its range of colours, this produces a chocolate crumble that is quite delicious and even aesthetically pleasing.

The savoury crumble is the most well-known variety. Here, the coating is composed of flour, butter, and mature cheese that has been shredded (typically Parmigiano Reggiano, Grana, or cheddar). Instead, sautéed veggies and, sometimes, diced bacon are used to make the base. There are numerous versions in this instance as well, and each one adds new elements, either plant- or animal-based.

 

Cocoa Crumble FAQs

What is a crumble dessert?

Crumble is a unique dessert that appears to be prepared backwards. The cereal component serves as a topping rather than a basis, while the softer layer—which is usually formed of fruit—acts as a base. Moreover, a very erratic and crumbly flour and butter mixture is used to make the coating.

How is crumble cooked?

The crumble is baked in the oven for 30-35 minutes. The flour and butter covering must acquire stability while retaining its particular grain.

Where to store the crumble?

The crumble should be kept in the refrigerator for a couple of days. This precaution is necessary due to the presence of fruit, which would go bad quickly at room temperature.

What can replace butter in crumble?

The butter in the crumble can be replaced with honey or extra virgin olive oil, which guarantee stability and crumbly texture in equal measure.

Do we have any crumble recipes? Of course, yes!

5/5 (1 Review)
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