Blueberry crumblePrint recipe
For the puree
- 1kg frozen wild berries
- 40g unrefined golden caster sugar
- Tbsp finely-grated orange zest
To finish the crumble
- 50g blanched hazelnuts
- 100g plain flour
- tsp ground cinnamon
- 75g unsalted butter, diced
- 75g Demerara sugar
- 1 tsp sea salt flakes
For the crumble
- 200g reserved puree
- 300g reserved crumble
- blueberries, washed
- ice cream, serve
To make the puree, combine the berries and sugar in a pan and bring to a boil over medium heat. Once boiling, remove the mixture from the heat and blitz until smooth using a food processor or hand blender. Pass through a fine sieve and stir in the zest. You will only require 200g of this puree for this recipe, so keep that amount aside in the fridge and portion the remaining to freeze.
For the crumble, preheat the oven to 150C and spread the hazelnuts out on a baking tray. Roast for 10 minutes, shaking the tray several times. Set aside to cool slightly, then blitz or finely chop. Combine the flour and the cinnamon in a bowl. Add the small cubes of butter and mix by hand until the texture resembles coarse breadcrumbs. Fold in the hazelnut crumbs, Demerara sugar and salt so that the mixture comes together to form clumps. Place in the freezer for at least 1 hour.
Preheat the oven at 200C and spread the mixture evenly out on a baking tray. Cook until golden brown, approximately 15 minutes. Allow to cool to room temperature then store in an airtight container until needed.
To build the crumble, divide the fruit puree evenly between 4 oven-proof ramekins or mini cast-iron pots. Top with the blueberries and place the dishes on top of the grill of either a pre-heated Force of Furnace BBQ. Close the lid and cook for 2-3 minutes on a low heat to warm the fruit through. Add crumble and leave for 2 more minutes, then remove and garnish with a ball of your favourite ice cream.
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