Rumble in the crumble!

If you do one thing today, let it be baking this fruit crumble. In principle, you can use any soft fruit for it, and it doesn’t matter whether you use walnuts or almonds. This recipe comes from the cookbook Sunday – a great book for today.

Because we live among orchards full of cherries, plums and blackberries, and there is a walnut tree in front of our house, we always enjoy making this breakfast with these local products. You can prepare the different parts of this breakfast a day in advance. Let your children throw everything together on Sunday and breakfast in bed is ready. That said, freshly whipped cream tastes best.

Method

1. Preheat the oven to 190°C.

2. Make the compotes by bringing the ingredients to the boil in 2 different pans and simmering for 15 minutes over medium heat. Stir occasionally.

3. Mix the ingredients for the crumble until a crumbly dough forms. Dry the dough on a baking tray in the oven for approx. 20 minutes. Toss once halfway through.

4. Whip the cream with the remaining ingredients until it reaches the thickness you like.

5. Layer the cream, crumble (reserve some) and compotes in a bowl. Refrigerate for an hour before serving. Sprinkle with the reserved crumble and blackberries before serving.

Would you prefer something a little less rich? You can replace the cream with yoghurt alone if you like.

Title: Sunday
Authors: Mireille van Elst, Arno van Elst
Publisher: SNOR
Price: €19.95