Lemon crumble with berries
Description
The recipe won't take much time. You can prepare this wonderful dessert with a variety of berries and fruits, choosing them to your taste. It is also worth noting that adding whole‑grain flour to the lemon crumble makes the dessert healthier, although it is not a mandatory step. I hope you will like it.
Instructions
- 1
Step 1
Start the preparation of lemon crumble by gathering the necessary ingredients. In this case, raspberry and blackcurrant are chosen for the filling, but virtually any fresh or frozen berries will work.
- 2
Step 2
Next, you need to prepare the lemon. Remove the zest (using a fine grater), and then remove the white pith.
- 3
Step 3
Turn the peeled lemon pulp into a puree using a blender and combine it with the zest. Add sugar and baking soda to the lemon puree, pour in sunflower oil, and mix well. The mixture should foam and become pale.
- 4
Step 4
Add the sifted whole‑grain flour to the lemon mixture and stir.
- 5
Step 5
Gradually add the white flour to the mixture, sifting it as you go and monitoring the dough consistency.
- 6
Step 6
Keep adding flour until the dough turns into a crumbly mixture.
- 7
Step 7
Spread half of the lemon crumble over the bottom of the baking pan. Top with the berries.
- 8
Step 8
Sprinkle the berries with the second portion of the batter and bake the crumble at 170–180 °C for 35–40 minutes until a golden crust appears.
- 9
Step 9
Let the lemon crumble with berries cool slightly and serve, cutting it into individual portions.