Recipes

Raspberry and thyme crumble

Name: post_title
Prep time: 40 min
Cook time: 25 min
Ingredients: recipe-3596-ingredients-fieldtype

#spermidine
#Vegetarian

Difficulty level: medium

40 Min.Preparation time
4Portions
160 °CHeißluft

Crumble

200 g flour
1 tsp baking powder
120 g butter (chilled)
3 tbsp brown sugar
60 g Steirerkraft pumpkin seeds, chopped
500 g raspberries
2 tsp cornflour
Fresh thyme

Balsamic vinegar and mascarpone cream

200 g mascarpone
Steirerkraft organic apple balsamic vinegar (to taste)
2 tbsp vanilla sugar

Garnish

Raspberries
Steirerkraft apple chips
Icing sugar

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Preparation

To make the crumble, quickly rub the flour, baking powder, butter (cut into small pieces), pumpkin seeds and sugar together with the fingers to form coarse crumbs.
Mix the raspberries with a little cornflour so that the raspberry juice that is released during cooking will thicken a little. Put the raspberries into little tartlet moulds, scatter the crumble mixture on top and finish with a few thyme leaves. Put the crumbles in an oven heated to 160 °C top/bottom heat for approx. 20 – 25 minutes.
To make the balsamic vinegar and mascarpone cream, combine the mascarpone with apple balsamic vinegar (approx. 3 – 4 tablespoons) and vanilla sugar to taste.
Allow the cooked crumble to cool a little and serve with the balsamic vinegar and mascarpone cream. The crumble can be garnished with fresh raspberries, apple chips and icing sugar.

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Raspberry and thyme crumble Difficulty level: medium 40 Min. Preparation time 4 Portions 160 °C Heißluft Crumble 200 g flour 1 tsp baking powder 120 g butter (chilled) 3 tbsp brown sugar 60 g Steirerkraft pumpkin seeds, chopped 500 g raspberries 2 tsp cornflour Fresh thyme Balsamic vinegar and mascarpone cream 200 g mascarpone Steirerkraft organic apple balsamic vinegar (to taste) 2 tbsp vanilla sugar Garnish Raspberries Steirerkraft apple chips Icing sugar Shop products online Preparation To make the crumble, quickly rub the flour, baking powder, butter (cut into small pieces), pumpkin seeds and sugar together with the fingers to form coarse crumbs. Mix the raspberries with a little cornflour so that the raspberry juice that is released during cooking will thicken a little. Put the raspberries into little tartlet moulds, scatter the crumble mixture on top and finish with a few thyme leaves. Put the crumbles in an oven heated to 160 °C top/bottom heat for approx. 20 – 25 minutes. To make the balsamic vinegar and mascarpone cream, combine the mascarpone with apple balsamic vinegar (approx. 3 – 4 tablespoons) and vanilla sugar to taste. Allow the cooked crumble to cool a little and serve with the balsamic vinegar and mascarpone cream. The crumble can be garnished with fresh raspberries, apple chips and icing sugar. Print recipe

Raspberry and thyme crumble

Preparation

Pumpkin seeds coarsely chopped

Apple chips Premium

Apple-balsamico vinegar organic Premium

Delicious recipes from young gourmets

Steirerkraft rocks the kitchen.

Preparation

Estyria Naturprodukte GmbH

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