Tapioca and Berries Crumble
A delicious combination between a crispy crumble and the acid-sweet taste of the berries.
I would like to explain the meaning of the word “crumble”, which is really nothing more than something crunchy or crumbling as if it was granola. This delicious preparation is usually combined with something silky and acid, due to the combination of flavours and textures. Here you are this delicious recipe.
Servings: 4 Difficulty: Easy Time:40 Min.
For the Filling
- 1 CUP BLUEBERRIES
- 1 CUP RASPBERRIES
- 1 CUP STRAWBERRIES
- 1 CUP OF PEARS CUT INTO CUBES
- 1 CUP OF APPLES CUT INTO CUBES
- 2 TBSP OF APPLE CONCENTRATE
- A PINCH OF SALT
For the Crumble
- 1 CUP BUCKWHEAT (GRAIN)
- 1 CUP of CORN FLOUR
- ½ CUP TAPIOCA STARCH
- 1/2 CUP OF COCONUT OIL
- 2 TBSP MAPLE SYRUP
- A PINCH OF SALT
Wash the blueberries, the raspberries and strawberries. Cut strawberries in the same size as raspberries and blueberries.
Peel and cut into cubes the apples and the pears, you can add a little lemon juice so they do not rust. Mix all the fruit (as if it were a fruit salad) and add the apple concéntrate and the pinch of salt. Set aside.
- In a bowl, mix all the ingredients for the crumble, all together at the same time, and with clean hands, form small balls. As if it was granola.
- Place in individual bowls the fruit that you had prepared before and on top of it the crust or crumble that you have just prepared.
- Preheat the oven at 180ºC and when it’s ready, bake for 20-25 minutes, until the top part has turned slightly brown.
KITCHEN TIPS: You can use any fruit that you like for the crumble: Peaches, cherries, raspberries…make sure that is properly chopped and mixed. Taste the flavour before you put it in the individual bowls.