We recently view the Poirot episode of Four and Twenty Blackbirds and they talked about a blackberry crumble. It just so happens that we have loads of frozen blackberries I've been wanting to get at, and was inspired!
1 - This was very tasty and also needs a little adjusting. There seems to be no good reason to use cold butter, so I will try with melted. Also, I can see the value of the arrowroot flour, but there may have been too much of it.
2 - I decided to simplify this and just used flour instead of arrowroot or corn starch to thicken the filling. It's a great last-minute dessert and I really like the cruchiness of the topping. I do wonder if I could reduce the sugar, but otherwise this is very good as it is.
3 - The thickening agent continues to be a challenge. I used the arrowroot and it congealed in the corners. Was there too much? Did I not spread it evenly enough? I tried using just flour and I don't think it was as good. And I can't remember if I used cornstarch or not.
4 - I keep making this and it's very good. I'm still stuck on the thickening agent. The arrowroot is fine, this time around I only put in 3 Tbsps. and it was good. It's when it bubbles along the edges that the arrowroot turns into weird jujube texture.
5 - Tried to make in ramekins, and note, it went in with mostly frozen berries and came out reduced by half. Do I thaw the filling first, sort of heat it up without actually cooking, then fill the ramekins?
6 - Tried in ramekins again, 150g per ramekin (I had 6 ramekins, divided the amount by 6), and the filling overwhelmed the streusel. So, less filling?
Crumble Filling
6 cups frozen berries (2lbs/680g) (blueberries, strawberries, raspberries, and/or blackberries)
4 to 5 Tbsps (3Tbsps. arrowroot flour), more if needed (only half if using fresh)
1 Tbsp lemon juice or lime juice
Crumble Topping
1½ (180g) cups flour
¾ cup (156g) brown sugar
⅓ cup (67g) granulated sugar
½ teaspoon ground cinnamon or Poudre Douce
½ teaspoon salt
¾ cup (6oz/169gr) butter, melted
OPTIONAL ½ cup finely chopped nuts (50g) (such as walnuts, pecans, hazelnuts or pine nuts)
- Preheat oven to 375°F. Grease a 9" baking dish and set aside.
- Prepare the Filling
- Combine the berries, flour and lemon juice in a medium bowl and stir to combine. Allow to sit for 15 minutes, stirring occasionally.
- Spread evenly into the bottom of the prepared dish.
- Prepare the Crumble Topping
- Melt the butter.
- Combine the flour, brown sugar, granulated sugar, cinnamon and salt in a medium bowl and stir to combine.
- Add the butter and mix together until completely combined.
- Sprinkle the crumble topping on top of the fruit mixture in the prepared dish and spread evenly.
- Bake for 30 minutes until bubbly and golden.
- Let cool for at least 15 minutes to allow the filling to thicken.
270*6 + 247*2
1/2 tsp per ramikin
66g per ramikin (533/8)
No comments:
Post a Comment