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What says summer more than a berry crumble? Nothing, if you ask us! Comes complete with purple stained, sweet smelling finger tips even, if you’re lucky enough to live in a place where you can pick your own berries. For this one, we’ve gone for black and red currants, as well as raspberries, simply because that’s what the garden and the woods provided us with when the crumble craving hit us. Equipped with a bucket, we set out – and came back with a quart/liter or so of mixed berries an hour later. Adding the white chocolate into the crumble dough is 100 % the result of Michael’s brilliant mind. It. Is. So. Good. So good our mother/mother-in-law Birgitta has named it one of the best crumbles ever, and she’s an outspoken expert on the subject (all things sweet, really). I shouldn’t be wasting your time anymore – go make it! And know that any berries or combination of will do just fine – no need to chase after a particular kind.
Makes one 12″ crumble
1 cup oats
1 cup wheat flour
1/4 cup sugar
1 stick + 5 tbsp unsalted butter, cold
pinch of salt (unless you use salted butter, then omit)
4.5 oz. white chocolate, chopped
1 1/2 to 2 lbs of berries
1 tbsp corn or potato starch
Set your oven to 400 F. Stir together oats, flour, sugar and a pinch of salt in a medium size bowl. Cube the cold butter and mix in with your fingers (or a fork). Work quickly, since you don’t want the butter to start melting too much. When it has come together, add the chocolate and work that in as well. In a separate bowl, carefully mix berries and starch. Put the berries in a 12 inch baking dish (we used a ceramic tart pan, and recommend avoiding pans with removable bottoms since there will be leakage), cover with the crumble topping and bake for approx. 35 min, or until top is golden and you see the filling bubbling a little. Serve with for example vanilla ice cream, greek yogurt or whipped cream.