Recipes Lifestyle

Cookie crumble with raspberries and strawberries

Cookie crumble with raspberries and strawberries! A delicious crumble with crispy cookie dough with oatmeal, sweet and sour berries, and a few scoops of vanilla ice cream – that’s a great combination. I have made the cake with raspberries and strawberries, but you can use just the berries you want maybe blackberries or red currants. Or with rhubarb that I have used in this recipe for crumble with rhubarb and strawberries. Enjoy!

Cookie crumble with raspberries and strawberries

Ingredients

Cookie crumble with raspberries and strawberries (4-6 people):

Cookie dough:

140 g butter, soft

50 g brown brown

100 g of sugar

1 egg

170 g wheat flour

50 g oatmeal

1 teaspoon baking powder

Other than that:

300 g of raspberries, frozen

100 g of strawberries, frozen

50 g of potato starch

100 g of caster sugar

Approach

Cookie dough:

Turn the oven on 185 C hot air.

Put all the ingredients in a bowl and mix it with your fingers for a uniform mass.

Mix raspberries and strawberries with potato starch and cane sugar. Then pour it into an ovenproof dish, a pie dish or a cast iron tray. Crumble the cookie dough beyond and behind the crumb for approx. 35 minutes until crisp and golden on top. Serve crumble warm with eg. vanilla ice cream. Bon appetite!

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