Krekeri sa suvim voćem / Dried Fruit Crackers

I još sa semenkama i orašastim plodovima. Ma totalno su zarazni, mi smo kući poludeli za njima. Kombinujte sastojke kakve volite i uvek ćete dobiti drugačiji ukus... Recept šaljem Kristini sa bloga Legice u kuhinji kao ulaznicu za igru Ajme, koliko nas je! Tema koju nam je zadala je lešnik.

Krekeri sa suvim voćem
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Potrebno:

• 200gr brašna (obično belo ili kombinacija belog, crnog, raženog...)
• 1 kašičica sode
• 50gr žutog šećera
• 50gr meda 
• 250ml buttermilk ili jogurta*
• 1,5 šolja suvog voća, semenki, orašastih plodova**

Priprema:

Zagrejte rernu na 180C. Obložite papirom duguljasti pleh za hleb.

Pomešati brašno i sodu, dodati šećer i med, pa buttermilk i sve dobro promešati (ne mora mikserom). Dodati voće, lagano promešati i sipati u modlu. Peći oko 45-60' (zavisi od veličine modle). Proverite čačkalicom. Izvadite kolač iz pleha i ostavite da se potpuno ohladi. Uvijte ga u foliju, pa ubacite u frižider, najbolje preko noći.*** Ako vam se žuri, stavite ga na pola sata u zamrzivač.

Zagrejte rernu na 150C. Obložite dva velika pleha papirom za pečenje. Kolač secite na sasvim tanke kriške, debljine 2mm i poređajte ih na pleh. Ubacite ih u rernu (možete i oba pleha istovremeno), pecite oko 1 sat, a okrećite ih na 15'. Najlepši su kad su baš baš krckavi.

* Buttermilk ćete dobiti kada pomešate jednu šolju mleka sa kašičicom sirćeta i ostavite 10'. Možete koristiti i jogurt, nema neke velike razlike. Ako nemate jogurt, napravite buttermilk, ako nemate mleko, koristite jogurt. 

** Koristite kakvu god kombinaciju volite (suve kajsije, šljive, smokve, brusnice, suvo grožđe, susam, crni susam, lan, suncokret, orahe, lešnike, bademe, pistaći...) Krupnije voće npr. smokve isecite na krupne komade, a manje ostavite celo. 

*** Kolač je potrebno potpuno ohladiti, jer se tako lakše seče. Što su tanje kriške, brže će se ispeći i biće krckavije.

Dried Fruit Crackers

Ingredients:

• 200gr flour (plain white or combination of rye, graham...)
• 1 tsp baking soda
• 50gr yellow sugar
• 50gr honey
• 250ml buttermilk or plain yogurt*
• 1,5 cups mix of dried fruits, nuts and seeds)**

Directions:

Preheat the oven to 180C. Line a bread pan with parchment paper.

Mix the flour and baking soda. Add the sugar and honey, then buttermilk and mix all together. Add the fruit mix and gently fold together. Pour into the prepared mold and bake for 45-60' (toothpick test). Take the cake from the pan, cool completely, wrap in foil and put in a fridge, preferably overnight.*** If you are in a hurry, put in a freezer for half an hour.

Preheat the oven to 150C. Line two big baking pan with parchment paper. Slice the cake in thin slices, no more then 2mm thickness. Arrange them on a pan and bake for 1 hour, turning every 15'. They are the best when they are crunchy.

* You can make a buttermilk simple by mixing one cup of milk with one teaspoon of vinegar. Or use plain yogurt, there are no much difference. If you don't have milk, use yogurt, if you don't have yogurt make buttermilk.

** Use any combination you like (apricots, figs, raisins, dried cranberries, sesame seed, black sesame seed, sunflower, walnuts, hazelnuts...) Big fruit slice in large chunks, small leave whole.

*** The cake needs to cool completely to slice it easily. The thinner the slices, you will need less time to bake them.

Baklava Paketići / Baklava Cups

Evo još jednog primera kako možete upotrebiti svoje kalupe za mafine...

Baklava Paketići
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Potrebno

• 80gr topljenog maslaca
• 120gr seckanih orašastih plodova (orah,lešnik...)
• 50gr seckanih suvih kajsija
• 3 kašike prezli
• 1/2 kašičice cimeta
• 1/2 kašičice đumbira
• 120gr meda
• 2 kašike šećera
• kora od jednog limuna
• 6 tankih kora za pitu

Priprema
Zagrejte rernu na 180C.Podmažite kalupe za mafine.
Pomešajte orašaste plodove,kajsije,prezle,cimet,đumbir,med,šećer,koru od limuna i 3 kašike otopljenog maslaca.
Ređajte tri kore između premazane maslacem.Isecite ih jednom po dužini i dva puta po širini da dobijete 6 kvadratića.Na sredinu svakog kvadrata stavite fil i skupite ivice kora.
Poređajte paketiće u kalupe i premažite maslacem.Ponovite sa ostalim korama.Pecite oko 20' da porumene.Pospite šećerom u prahu. 

Baklava Cups
Adapted from here

Ingredients

• 80gr melted butter
• 120gr chopped nuts (walnuts,hazelnuts...)
• 50gr chopped dried apricots
• 3 tbsp breadcrumbs
• 1/2tsp cinnamon
• 1/2tsp ground ginger
• 120gr honey
• 2 tbsp sugar
• grated zest from 1 lemon
• 6 sheets phyllo dough

Directions

Preheat the oven to 180C.Grease a 12 muffin cups.

Mix the chopped nuts,apricots,breadcrumbs,cinnamon,ginger,honey,sugar,lemon zest and 3 tablespoons of melted butter.

Stock three sheets of phyllo dough each one brushed with melted butter.Cut from left to right at the midway points and then from top to bottow into 3 segments to make 6 total squares.In the middle of each square put the nut mixture and gather up the 4 sides of phyllo cups.Seal together firmly.

Arrange the cups in the muffin cups and brush with some melted butter.Repeat with another stack of phyllo dough.Bake for 20' until nicely golden brown.Dust with powdered sugar.

 

Štrudla sa suvim voćem / Dried Fruits Roll

Nešto zimsko,mirisno i preukusno...

Štrudla sa suvim voćem
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Potrebno za testo:

• 300gr brašna
• 50ml mleka
• 20gr svežeg kvasca
• 60gr maslaca
• 50gr šećera
• 2 jaja
• prstohvat soli
• vanila

za fil:

• 150gr suvog voća (grožđe,kajsije,brusnice,smokve..)
• 100ml belog vina ili vode
• 170gr lešnika i/ili badema,oraha...
• rendana kora 1 limuna
• rendana kora 1 pomorandže
• 1 kašičica cimeta
• prstohvat bibera
• 40gr crne čokolade
• 1 jaje
• 40gr keksa (ja sam koristila spekulos,a može i petit beurre...)
• 50gr maslaca
• 50gr šećera

Priprema:

U toplom mleku sa malo šećera rastvoriti kvasac i ostaviti da zapeni.Umutiti maslac,šećer,jaja,so i vanilu dodati kvasac i sa brašnom zamesiti testo.Pokriti ga i ostaviti da naraste.

Za fil,iseckati suvo voće,pa ga potopiti na pola sata u vinu ili vodi.Pomešati mlevene lešnike,rendane kore,cimet ,biber,rendanu čokoladu i mleveni keks.Dobro ocediti voće,pa ga dodati u prethodnu masu.Posebno umutiti belance u čvrst sneg,a posebno umutiti žumance,maslac i šećer.U mešavinu voća dodati žumance,pa na kraju umešati i umućeno belance.

Zagrejati rernu na 180C.Obložiti pleh papirom za pečenje.

Naraslo testo premesiti,pa ga na pobrašnjenoj površini razvući u veliki kvadrat (40x40cm).Premazati koru filom (najbolje rukama),ostavljajući na 3 strane po 2 cm slobodno.Uviti koru u rolat i prebaciti na pleh.Premazati uljem i peći oko 30-35' da lepo porumeni.Prohladiti i posuti šećerom u prahu.

Dried Fruit Roll

Ingredients for the dough:

• 300gr flour
• 50ml milk
• 20gr fresh yeast
• 60gr butter
• 50gr sugar
• 2 eggs
• a pinch of salt
• vanilla

for the filling:

• 150gr dried fruits (raisins,apricots,cranberries,figs...)
• 100ml white wine or water
• 170gr hazelnuts and/or almonds,walnuts
• grated zest of 1 lemon
• grated zest of 1 orange
• 1 tsp cinnamon
• a pinch of pepper
• 40gr dark chocolate
• 1 egg
• 40gr biscuits
• 50gr butter
• 50gr sugar

Directions:

Dissolve the yeast in a warm milk with some sugar and let stand until foamy.Whisk the butter,sugar,egg,salt and vanilla,add the yeast mixture and with flour knead the dough.Cover and let it rise.

For the filling,chop the dried fruits and soak it in a wine or water.Mix the ground hazelnuts,grated zests,cinnamon,pepper,grated chocolate and ground biscuits.Drain the fruits and add it to the previous mixture.In a separate bowl,whisk the egg white until stiff peaks form and in a separate bowl whisk the egg yolk,butter and sugar.In a fruit mixture add the egg yolk and finally the egg white.

Preheat the oven to 180C.Line a baking pan with parchment paper.

Knead the dough again and on a floured surface roll it in a big square (40x40cm).Spread the filling on the dough (using your hands is the best),leaving clean edges for 2cm on 3 sides.Roll it jelly style and transfer to the pan.Brush the roll with some oil and bake for 30-35'.Cool slightly and dust with powdered sugar.

Cimet muffins iznenađenje/Cinnamon Muffins with Surprise

Cimet je omiljeni začin u mojoj kući.Moja starija devojčica uzme štapić cimeta i drži ga ispod nosa dok gleda TV.Neka vrsta aromaterapije :) Naučila je i mlađu sestru,koja ima samo 1,5 godinu,pa je i ona zavolela cimet.Svakog vikenda kad pitam šta ćemo za doručak,odgovor je uvek isti-cimet pužiće!E pa,ovog vikenda ih nisam ni pitala nego sam im spremila nešto novo.Mislim,da se neće skoro setiti cimet pužića :) Nisam mogla da im smislim bolji naziv od

Cimet muffins iznenađenja
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Potrebno za testo:
330gr brašna
50gr šećera
20-tak gr kvasca
270ml mleka
1 ravna kašičica soli
60gr istopljenog maslaca
1 jaje


za" iznenađenje":
200gr žutog šećera
160gr maslaca
70-tak gr krupno sečenog badema ili lešnika
2 kašike meda
1 kašičica cimeta


Za testo, u toplom mleku sa kašičicom šećera i brašna,rastopiti kvasac da naraste.Pomešati ostale sastojke i mikserom (nastavci za testo) ili varjačom dobro umesiti testo.Ostaviti ga da naraste.Ja sam ga umesila uveče,pokrila folijom i ostavila u frižideru.Ujutru sam ga izvadila nekih 15-tak minuta ranije.
Za "iznenađenje",pomešati sve sastojke i staviti na vatru da se sve sjedini i maslac otopi.
Podmazati kalupe za muffins (24 komada).Rasporediti "iznenađenje",pa preko toga staviti po kašiku testa.Ostavite da raste 30'.Peći u zagrejanoj rerni na 200C da lepo porumeni.Izvaditi iz rerne,sačekati par minuta,pa ih okrenuti.Ja sam raširila veliko parče alu-folije,pa sam ih tu okrenula i posle poređala na tanjir.

Za svaki slučaj,na dno rerne,stavile alu-foliju,ako maslac malo procuri.Meni se nije desilo,ali je bilo opasno blizu.I nemojte me mrzeti dok perete kalupe. Ja sam, bogme, mrzela ceo svet :)

Cinnamon Muffins with Surprise


Ingredients:
for dough:
330gr flour
50gr sugar
20gr fresh yeast
270ml milk
1 tsp salt
60gr butter,melted
1 egg


for "surprise":
200gr brown sugar
160gr butter
70gr chopped almonds or hazelnuts
2 tbsp honey
1 tsp cinnamon


Directions:
For dough,in a small saucepan stir warm milk,1 tsp sugar,1 tsp flour and yeast.Cover and let stand until mixture shows frothy bubbles.Mix all ingredients for dough and beat until smooth.Do not knead.Cover and let rise in a warm place until doubled.I made the dough in an evening,cover with plastic foil and put in a fridge.Next morning, I took it out 15' earlier.
In a small saucepan over low heat,cook "surprise" ingredients until butter is melted.Grease well 24 muffin cups.Drop rounded teaspoonfuls of "surprise" in each cup.Stir dough down.Fill greased muffin cups half full.Cover and let rise in a warm place until doubled.
Place muffin tray on foil-lined baking pan.Bake in a preheated oven at 200C until golden brown.Cool for 2 minutes before inverting onto serving plate.Serve warm.

Bečki punč kolači/Viennese Punch Cookies

Trudim se da u kući uvek imamo neke sitne kolačiće za grickanje.Znam da mnogi ljudi nisu ljubitelji istih,ali mi ih svi volimo.Ja ujutro pre kafe,deca po neki onako usput,a dragi pre i posle kafe,pre i posle jela...Iako uporno tvrdi da ih ne voli :) Recept koji sledi je iz fenomenalnog kuvara,koji sam nedavno dobila i koji obožavam "The Modern Baker".Ako ste nekad u mogućnosti,kupite je.Recepti su precizni i tačni,sa prelepim slikama.

Bečki punč kolači

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Potrebno za testo:

• 230gr maslaca

• 130gr šećera u prahu

• 100gr mlevenih badema

• 250gr brašna

za fil:

• 100gr džema od kajsije

• 50gr istopljene čokolade za kuvanje

• 2 kašike ruma

za preliv:

• 250gr šećera u prahu

• 2 kašike ruma

• 2 kašike vode

• 2-3 kapi crvene boje

Priprema:

umutiti maslac i šećer,pa dodati bademe i brašno i umesiti testo.Ako se lepi dodati još šaku-dve brašna.Podeliti testo na tri dela.Na pobrašnjenoj površini razvući prvi deo na debljinu od 5mm i modlom vaditi krugove prečnika 4-5cm.Ređati ih u pleh obloženim papirom za pečenje.Ostatke testa vratiti u činiju,ne razvijati ponovo,trebaće vam za fil.Razvući i drugi i treći deo i iseći krugove.Staviti da se peče na 180C oko 15', da blago porumene.Ostaviti ih da se ohlade.One ostatke testa,razvući u jednu koru i ispeći,pa ohladiti.Ohlađenu koru smrviti u činiju,dodati ostale sastojke za fil i dobro sjediniti,umesiti rukama.Na jedan krug staviti punu kašičicu fila,pa preklopiti drugim.

Za preliv,pomešati sve sastojke i staviti na laganu vatru da se sve sjedini i malo zagreje,neprestano mešajući.Umakati gornji deo keksića u preliv i ostaviti da se stegne.Od ove količine dobija se 25 keksića.

Viennese Punch Cookies

Adapted from "Modern Baker"

Ingredients:

for dough:

• 230gr butter
• 130gr confectioners' sugar
• 100gr ground almonds
• 250gr flour

for filling:

• 100gr apricot preserves
• 50gr semisweet chocolate,melted and cooled
• 2 tbsp rum

for icing:

• 250gr confectioners' sugar
• 2 tbsp rum
• 2 tbsp water
• 2-3 drops red food coloring

Directions:

Beat the butter and confectioners' sugar in a electric mixer fitted with paddle.Add almonds and flour and make smooth dough.If the dough is sticky add some more flour.Divide dough into 3 equal parts.Flour surface and roll each part of dough to about 5mm thick.Use a plain cutter to cut out 4-5cm cookies.Place them on pan lined with parchment paper anf bake in preheated oven to 180C for 15' until lightly golden brown.Cool them on wire rack.Reserve the scraps from cutting the cookies in a bowl.When the cookies are baking,arrange the scraps in a single layer on a pan lined with parchment paper.Bake as for the cookies and cool on a rack.

To make the filling,break up the cooled scraps and place them in a bowl along with all ingredients for filling.

Spread 1 tbsp of the filling on the cookie base and top with the other cookie,gently pressing them together.

For icing,mix all ingredients in a medium sausepan.Stir until smooth.Place over low heat and cook the icing until is just lukewarm.Dip top of each cookie in icing and leave it to cool.Makes about 25 cookies.

Martha Stewart i ja/Blackberry Cake

Recept koji sledi je iz kuvara dotične gospođe pomenute u naslovu. Uporno isprobavam njene recepte i nikad do sad nisam bila potpuno zadovoljna,uvek sam nešto morala da menjam.Ovo je prvi put da sam receptom zadovoljna u originalu. Nije da sam ja spretnija ili bolja od nje,daleko od toga. Verovatno je samo razlika u namirnicama,koje se sigurno razlikuju ovde i tamo. Rešila sam da ga probam, jer mi je gospođa kod koje kupujem voće na pijaci rekla da su ovo poslednje kupine ove godine.Morala sam da ih kupim.I nije mi žao što sam ih ubacila u ovaj kolač,jer jeste dobar (i ćorava koka ubode zrno). A i jako brzo se sprema.Probajte...

Kolač sa kupinama

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Potrebno:

• 80gr mlevenih blanširanih badema

• 170gr brašna

• prstohvat soli

• vanila ili 1/2 kašičice cimeta

• 140gr omekšalog maslaca

• 180gr šećera + 1 kašika

• 500gr kupina

Priprema:

 Zagrejati rernu na 180C.Podmazati i posuti brašnom pleh prečnika 24cm ili 22x33cm.Pomešati bademe,brašno,so,vanilu ili cimet.Posebno umutiti maslac i šećer,dodati mešavinu brašna u dva navrata,pa sve umutiti mikserom na najmanjoj brzini da dobijete mrvičastu masu.Odvojite jednu šolju (250ml) te mase,a ostatak utisnite u kalup.Po testu poređajte dobro oceđene kupine,pospite ih kašikom šećera i pospite onim odvojenim mrvicama.Pecite 30'.Ohladite i pospite  mlevenim bademima i prah šećerom.

Blackberry Cake

Adapted from Martha Stewart  

Ingredients:

• 80gr ground blanched almonds
• 170gr flour
• a pinch of salt
• 1 tsp vanilla or 1/2 tsp cinnamon
• 140gr butter,softened
• 180gr + 1tbsp sugar
• 500gr blackberries

Directions:

Preheat the oven to 180C.Butter and dust with flour a 24cm or 22x33cm baking pan.Whisk together almonds,flour,salt,vanilla or cinnamon.In another bowl mix butter and sugar until fluffy,add flour mixture in 2 batches and mix everything on minimum speed until a crumbly dough forms.Reserve one cup (250ml) of dough.Press the rest onto bottom of pan.Scatter berries over dough,sprinkle with 1 tablespoon of sugar and crumble reserve dough on top.Bake for 30' until golden.Let cool and sprinkle with ground almonds and dust with sugar.

Gianduja(gianduia) Mousse kolač/Gianduja Mousee Cake

Gianduja je mešavina čokolade i lešnika.Nastala je na severu Italije u ratnim godinama kada je čokolada bila jako skupa,a i nije je bilo u izobilju.Vešti italijanski poslastičari su se dosetili i pomešali je sa lešnikom,kog je bilo svuda.Hvala im na tome!
Jel vam se desilo nekad da pročitate sastojke recepta i jednostavno znate da od toga mora nastati nešto divno? Meni se to desilo sa ovim.Recept je iz časopisa "Ultimate Italian".Kolač je pretrpeo i neke izmene,prvenstveno zato jer su mi ukućani pojeli veliki deo lešnika,mada je i ovako jako bogat.

Gianduja Mousse kolač
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Sastojci

za podlogu:

80gr mlevenog keksa
80gr pečenog oljuštenog lešnika
2 kašike istopljenog maslaca

za fil:

170gr pečenog oljuštenog lešnika i 2 kašike ulja

200gr čokolade za kuvanje (40-50% kakaa)

200gr mlečne čokolade

200ml slatke pavlake

200gr čoko-lešnik krem tipa nutella,crni deo eurokrema i sl.

5 jaja

80gr šećera

Pleh za torte prečnika 24-25cm kome se skidaju ivice 2X obložiti folijom.Podmazati dno i strane pleha maslacem.Za podlogu ja ubacim sve sastojke u multipraktik dok ne dobijem jednoličnu masu,pa je utisnem na dno kalupa.Ako nemate multipraktik,pomešajte u činiji mleveni keks i mlevene lešnika,pa dodajte istopljeni maslac i sve sjedinite.

Za fil,samleti,najbolje u mlinu za kafu,lešnike,pa dodati i ulje i mleti dok se ne dobije jednolična masa slična maslacu (hazelnut paste).

Istopiti (na pari ili u mikrotalasnoj) obe čokolade i dodati krem,pa samlevene lešnike.Posebno dobro umutiti jaja i šećer,dok masa ne pobeli i vidno se ne uveća,a posebno umutiti slatku pavlaku u šlag.U umućena jaja dodati prvo istopljene čokolade i sjediniti,a zatim i lagano umešati pavlaku.Sipati sve preko podloge.Pleh staviti u veći pleh koji treba do pola napuniti vrelom vodom.Kolač se,dakle,peče u vodenoj kupki.Staviti u prethodno zagrejanu rernu na 180C i peći 90'.Isključiti rernu i ostaviti kolač unutra još 1 sat.Oštrim nožem odvojiti ivice kolača od kalupa,skinuti obruč i prebaciti na tanjir za služenje.Po želji posuti kakaom.Uživajte!

Gianduja Mousee Cake


Ingredients:
for base:
80gr finely crushed vanilla wafers
80gr ground roasted hazelnuts
2 tbsp butter,melted


filling:
170gr ground roasted hazelnuts plus 2 tbsp oil
200gr bittersweet chocolate (50-60% cocoa)
200gr milk chocolate
200ml heavy whipping cream
200gr chocolate-hazelnut spread,like Nutella
5 eggs
80gr sugar


Directions:
Preheat the oven to 180C.Butter the bottom and side of 24-25cm springform pan.Wrap a double layer off foil around the bottom and side of pan to form a watertight seal.
For a base,put all ingredients in food processor,and pulse until a smooth paste is formed.If you don't have food processor,in a small bowl,stir together finely crushed vanilla wafers and ground hazelnuts.Stir in the melted butter.Press mixture onto the bottom of the foil-wrapped pan.
For filling,place hazelnuts in food processor,cover and process until a paste forms.Add 2 tbsp cooking oil.Cover and pulse until combined.You will get hazelnut paste.
In a large bowl,melt bittersweet and milk chocolate(steam or microwave),add cream,then     add hazelnut paste.
In a large bowl,beat eggs with an electric mixer until frothy.Gradually add sugar,beating on medium speed until mixture is pale and thick.In a seperate bowl beat whipping cream until soft peaks form.
In beaten eggs and sugar,add chocolate mixture,stir gently to combine.Gently fold whipping cream into chocolate mixture.Pour over crust,spreading evenly.Place the pan in a bigger roasting pan.Pour enough hot water into roasting pan to reach halfway up side of springform pan.Bake for 90C.Turn off oven,let cake stand in oven with door closed for 1 hour.Using sharp knife,loosen edge of cake from sides of pan.Transfer it to a serving plate.If desired,sprinkle cake with cocoa powder.Enjoy!

Za početak druženja...i kraj leta.../Pear and Blackberry Crumble

Dobrodošli u moj delić ove širom sveta raširene mreže.Ja sam strastveni kuvar amater i volim da svakog dana probam nešto novo.Nadam se da ćete uživati u mojim receptima i slikama,kao što uživam i ja dok ih pripremam.Za početak ću vam ponuditi nešto brzo,ukusno i verujem poznato svima.Ono što ovaj recept razlikuje od drugih je što se može i zamrznuti i tako vam može biti i spas u zadnji čas.A za one koji nemaju ove male kalupe za pečenje možda će biti korisna ideja da ih peku u malim metalnim modlama.Izgledaju interesantno.Uživajte i vidimo se uskoro!

Crumble sa kruškama i kupinama

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Sastojci:          

• 500gr krušaka
• 500gr kupina
• 3-4 kasika šećera
• 1 kesica vanile burbon

za mrvice:

• 200gr brašna
• 100 gr maslaca
• prstohvat soli
• 80gr seckanog lešnika
• 100gr žutog šećera

Priprema:

Kruške oljuštiti,očistiti i iseći na kocke,dodati kupine,pošećeriti po ukusu,dodati nekoliko kašika vode i staviti na vatru nekoliko minuta da voće omekša.Skloniti sa vatre i dodati vanilu.Voće sipati u nekoliko manjih ili u jednu veliku vatrostalnu posudu.

Za mrvice staviti brašno u činiju i dodati hladan maslac sečen na kockice.Vrhovima prstiju gnječiti maslac i brašno da dobijete mrvice.Dodati i so,lešnik i šećer i sve promešati.Sipati mrvice preko voća.Peći na 190C 20-25' ili 40' ako koristite jednu veliku posudu.Crumble se moze i zamrznuti pre pečenja i čuvati mesec dana.Ja obično napravim više mrvica,pa zamrznem samo njih.

Jos jedna prednost ovog crumbla je sto ga mozete pripremiti uvece,staviti u frizider i ispeci sutradan.

Ah da,sluzi se toplo, najbolje uz sladoled od vanile ili slag.Mnogo bolje uz sladoled :)

Pear and Blackberry Crumble

Adapted from BBC Good Food

Ingredients:

• 500gr pears
• 500gr blackberries
• 3-4 tbsp sugar
• 10gr vanilla bourbon sugar

for crumbs:

• 200gr flour
• 100gr butter
• pinch of salt
• 80gr chopped hazelnuts
• 100gr brown sugar

Directions:

Preheat the oven to 190C.

Peel pears and cut into cubes,add the blackberries,sugar to taste,a few tablespoons of water and boil it for a few minutes,until the fruit is soft.Remove it from the heat and add vanilla.Spoon the fruity mixture into 4 individual ovenproof ramekins or 1 large baking dish.

For crumbs put flour into a bowl,add cold butter cut into small pieces and rub together with your fingers until the mixture resembles coarse breadcrumbs.Add salt,hazelnuts and sugar and stir to combine.Sprinkle the crumbs evenly over the fruit.Bake for 20-25' if using small ramekins or for 40' if using one large dish.

Crumble can be frozen before baking for up to 1 month.I usually make more crumbs and freeze only them.Another advantage of this crumble is that it can be prepared the day before,put in the fridge and bake the next day.

Serve it warm with vanilla ice-cream or whipped cream. Better with ice-cream :)