Peach and Raspberry Crumble
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the filling:
- 1 can peach (s), 500 g, drained
- 150 g raspberries, frozen
For the cream:
- 250 g quark, 20%
- 2 tablespoon sugar, brown
- 1 shot amaretto
- 1 packet sauce powder (vanilla flavor)
For the sprinkles:
- 1 packet vanilla sugar
- 150 g wheat flour
- 100 g suar, brown
- 100 g butter
- 25 g pistachios
Print Recipe
Pin Recipe Instructions
- For the filling, mix the fruits and distribute evenly on 8 small molds or in a casserole or quiche dish.
- For the cream, mix the quark, sugar, sauce powder and amaretto with a whisk and distribute evenly over the fruit.
- For the crumble dough, put the flour in a mixing bowl. Add sugar, butter and pistachios and use a mixer (stirring sticks) to make crumbles on the lowest setting. Spread the crumble on the cream.
- Put the molds on the wire rack in the oven. Bake at 200 ° C (top / bottom heat, convection: 180 ° C) for about 25 minutes.
- Let the crumble cool on a wire rack or serve warm. Also works perfectly with other fruits.
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