Winter Buckwheat Berry Crumble


DSC_9363

Christmas is coming fast and it's really cold outside. I didn't feel christmassy though. Finally last week, London received some snow which was exactly what I needed to get into the mood. For me, it's not winter without snow and I wish for a white Christmas every year. The snow has melted already and what left got frozen and covered pavements with a very slippery layer. It was quite challenging to catch a train without breaking your legs when running late. It seemed safer to stay at home with a cup of hot tea and a nice dessert.

DSC_9323

DSC_9380

I always miss summer fruit in winter. When I was a kid, my mum and grandma used to preserve cherries, strawberries, raspberries and apricots so we could enjoy them throughout the winter. I don't have enough space to store many jars with fruit in our London apartment so preserving fruit is not feasible for me. Instead i froze some late summer blackberries and raspberries and I was very happy to find them last week in the freezer. I decided to turn them into a winter berry crumble. It made a really lovely dessert which was gone within minutes.

It's time to announce the winner of my latest giveaway. I used random.org to pick the winner and the lucky number is 17.

Congratulatins to Skye!

DSC_9390

DSC_9326



Buckwheat Berry Crumble
serves 4

85g buckwheat flour
50g rolled oats
30g milled flaxseed & goji berries
80g natural cane sugar
1/4 tsp salt
80g unsalted butter, chilled

190g blackberries, fresh or frozen
110g raspberries, fresh or frozen
1 tbsp (10g) cornstarch
1/2 lemon, juice and zest
1 tsp vanilla
25g natural cane sugar


1. Preheat the oven to 180C and butter 4 ramekins.

2. In a bowl mix the flour, oats, flaxseed & goji berries, sugar and salt. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.

3. Combine the fruit, cornstarch, lemon juice, zest, sugar and vanilla in a bowl, and toss until evenly coated.

4. Place the fruit mixture in the prepared ramekins and top with the crumble.

5. Bake for 30-40 minutes, or until the crumble mixture is golden brown and the fruit is bubbling.

6. Let it cool down for 10 minutes before serving.

Note: the recipe makes more crumble mixture than you need for 4 ramekins. Freeze any leftover mixture for use later.


23 comments :

  1. what timing, i literally just made a crumble last night ! and was so excited about having rhubarb and raspberries in my freezer. looks like i'll be doing that again - definitely want to make your topping here. i love using buckwheat flour. and your crumble looks amazing, i want to skip dinner right now and make it ! =)

    the photos above of all those frozen berries are just brilliant, fantastic sari !

    ReplyDelete
  2. Looks gorgeous! Funny, I was just thinking about making a buckwheat crumble the other day too. Fresh berries are starting to get cheaper here :)

    ReplyDelete
  3. Sari- The berries on ice are gorgeous so is the shot of the berries in the spoon. Would love some of this crumble right now to finish off an incredible dinner... would be the perfect ending to a physically exhausting day.

    ReplyDelete
  4. Beautiful photos Sari, berries look gorgeous
    Dario

    ReplyDelete
  5. Beautiful photos. Especially the second one.

    ReplyDelete
  6. Beautiful photos!I use buckwheat flour a lot too, for "madeleines" and "financiers", it's so delicious!

    ReplyDelete
  7. What amazing photographs!! That berry shot is so striking :) Happy holiday season Sarka x

    ReplyDelete
  8. Beautiful shots of the berries, they look like glass or candy.

    ReplyDelete
  9. I wonder what you other favorite fruits are for the crumbles? I was thinking of making a pear one because even frozen the blackberries just aren't happening in brooklyn....

    ReplyDelete
  10. spectacular photos...so inspiring!

    ReplyDelete
  11. @Y - Lucky you, I have to wait for fresh berries a couple more months!

    @Bethany - hehe, this crumble would compensate for the lost energy and heal sore muscles! :)

    @Dario - thank you for stopping by here!

    @Dominique - I love the nutty flavour of buckwheat flour.

    @Diva - Happy holidays to you too my dear!

    @Sam - basically any fruit can be used for the crumble. Pear will work great here! My other fav is the apple crumble: http://www.cookyourdream.com/2009/08/nedelni-menu-v-nove-kuchyni.html

    ReplyDelete
  12. Your photos continue to blow me away...beautiful!

    ReplyDelete
  13. The pictures of the berries are simply divine. My absolute favorite is the last picture. The berries have that delicate frost coating. Great work!

    ReplyDelete
  14. I'm so excited to have won! I'm equally excited to see your amazing crumble pictures. It made me want to bake something delicious right away, but right now I feel too lazy. Oh well, I can just enjoy your photos instead!

    ReplyDelete
  15. @Stay-At-Home-Chef - thank you for the compliment! I try my best! :)

    @Jaclyn Nussbaum - that's actually my favourite one too. I took the berries out of the freezer and they covered with that delicate frost with a minute. It was just gorgeous.

    @Skye - welcome back here! Congrats again on winning the giveaway. I sent the prize today so I hope it will be with you shortly to enjoy some chocolate and biscuits during holidays! :) Btw I think crumble is possibly the easiest dessert to make, especially if you freeze the leftover crumble mixture :)

    ReplyDelete
  16. Hi! I’ve just opened a blog
    http://amarantomelograno.blogspot.com/
    and I added you on my link page…I hope you’ll like it. Your blog is awesome, compliments!

    ReplyDelete
  17. You must have more snow by now or not? I mean; we have loads and loads of snow and temperatures of -10 in broad daylight...! So I am convinced the Uk must have some of it too. I just hope it stays until christmas..
    This gorgeous crumble looks delicious!

    ReplyDelete
  18. maravillos todo sin palabras. Bss y feliz navidad.

    ReplyDelete
  19. Wow, This looks delish! Nice photo's
    Thank you :)

    ReplyDelete
  20. Nice! Happy new year to everyone, and a great 2011!

    ReplyDelete