Christmas Crumble

Name: Christmas Crumble
Yield: Serves 4
Cuisine: American
Ingredients: 1 pinch salt; 50 g (1¾ oz) cold butter, diced; 2 heaped tsp cocoa powder (optional); ½ tsp cinnamon; 1 vanilla pod; 300 ml (10½ fl oz) cherry or redcurrant juice; 2 pears; A little lemon juice; 2 tsp cornflour (cornstarch); 1 cinnamon stick; 250 g (9 oz/2 cups) mixed frozen berries to taste (e.g. blackberries, raspberries, redcurrants), defrosted; 4 small glass jars icing sugar (confectioner’s sugar) for dusting; 80 g (2¾ oz/½ cup) flour; 1-2 tsp vanilla sugar; 40 g (1½ oz) sugar

Preparation info

Serves
4

Difficulty
Medium

Appears in

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

About

This crumble tastes irresistibly good as is, but if you like you can stir a pinch of cinnamon into a cup of full-fat or heavy sour cream and add a dollop of this mixture to each jar before serving. Wow!

Ingredients

For the crumble

80 g (2¾ oz/½ cup) flour
40

Method

Peel, core and finely dice the pears. Combine with a little lemon juice to prevent them from browning. Slice the vanilla pod open lengthwise and scrape out the seeds with a knife.

Add the cherry or redcurrant juice to a saucepan together with the sugar, vanilla seeds and pod and cinnamon stick. Bring to a boil. Simmer for about 10 minutes to reduce a little. Whisk the cornflour with

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Part of

Christmas Dinner

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