Croustade aux fruits à noyaux
4 portions- Avoine
- Blé
- Lait
- Amandes
- Soya
- Blé
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Sulfites
- Triticale
Summer is here and this easy stone fruit crumble is the perfect way to celebrate! This summer classic is topped with delicate maple whipped cream and finished with toasted almonds for extra crunch.
Ingrédients
4 pièce(s)
Fruit à noyau
3 cs
Sirop d'érable
1 tasse(s)
Flocons d'avoine à cuisson rapide
(Contient: Avoine Peut contenir : Soya, Blé)
4 cs
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
½ tasse(s)
Cassonade
(Peut contenir : Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
2 g
Cannelle, moulue
(Peut contenir : Blé, Lait, Soya, Arachides, Triticale, Sulfites, Noix, Moutarde, Sésame)
113 ml
Crème
(Contient: Lait)
56 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Soya, Sulfites, Oeuf, Gluten, Lait, Moutarde, Arachides, Sésame)
Pas inclus dans votre livraison
8 cs
Beurre*
(Contient: Lait)
½ cc
Sel*
Ustensiles
Instructions
- Halve, pit, then cut nectarine into 1-inch pieces.
- Halve, pit, then cut peach into 1-inch pieces.
- Add nectarines, peaches, 2 tbsp maple syrup and a pinch of salt to a medium bowl, then toss to combine.
- Add oats, flour, brown sugar, cinnamon and 1/4 tsp salt to another medium bowl, then whisk to combine. Add softened butter then, using your fingertips, squeeze and press to mix dry ingredients with butter together until small clumps form.
- Transfer fruit to the bottom of an 8x8-inch baking dish in an even layer.
- Sprinkle crumble mixture over top.
- Bake in the middle of the oven until crumble is golden and fruit is bubbling, 35-40 min.
- Meanwhile, add cream and 1 tbsp maple syrup to a large bowl. Beat using an electric hand mixer or whisk until stiff peaks form, 2-3 min. Place in the refrigerator until ready to use.
- Heat a large non-stick pan over medium heat. When hot, add the almonds to the dry pan. Toast, stirring, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Remove crumble from the oven and set aside to cool slightly, 5 min.
- Divide crumble between bowls, then dollop maple whipped cream over top.
- Sprinkle toasted almonds over top.
