Melon and mulberries crumble

I had noticed here and there (Elle à Table  and surely in some foodblogs) cooked melon. For me the melon was always in its natural state, as dessert or starter (with ham or porto), fruits salad, recently in a cocktail (in icecream as you can tell me). It is the book Elle à Table which offers a recipe for pistachio crumble melon and apricots. The apricots are not my thing (and I had not). I followed part of their recipe, and I took a basic crumble dough from the book « So crumble! » Julie Schwob.

Well done … the melon is good! Except I thought it lacked a bit of acidity (which should be brought by the apricots in the first recipe). But I had mulberries! I bought some before the holidays and they were waiting quietly in the freezer, in theory to make macaron. Result is that the mix of melon and mulberries was perfect (just ask my son!). I made my pictures and now I give you the recipe. In the crumble (heavily modified from the book So crumble!) I added pistachio flour. For those who do not have some complete with powdered almonds. Note also, it is possible that you need to add sugar if your melon is not sweet enough.

Crumble melon and mulberries

  • 1 melon
  • 200g mulberries
  • 20g butter
  • 2 tbsp sugar
  • for the dough:
  • 90g salted butter soft
  • 90g flour
  • 60g almonds
  • 45g flour Pistachios
  • 90 g sugar
  1. Prepare the dough: In a bowl sift the flour, add the sugar, almonds and pistachios and butter cut into pieces. Work the dough with your fingertips until the mixture becomes crumbly. Keep refrigerated.
  2. Preheat oven to 180 ° C.
  3. Take the flesh of the melon and cut into cubes (2 cm).
  4. In a frying pan over high heat, melt butter, add sugar and pieces of melon. Sear for 2-3 minutes.
  5. Put the pieces of melon and juice in a baking dish.
  6. Sprinkle with the crumble dough.
  7. Bake for 25-30 minutes (the crumble should be golden).
  8. Cool and add the mulberries.
  9. In the original recipe is advisable to taste warm. For me I prefer the crumble very fresh!

Crumble de melon et mures

  • 1 melon
  • 200 g de mures
  • 20 g de beurre
  • 2 c.à s. de sucre
  • pour la pate:
  • 90g de beurre demi sel mou
  • 90 g de farine
  • 60 g de poudre d’amandes
  • 45 g de farine de pistaches
  • 90 g de sucre
  1. Préparation de la pate: dans un saladier tamiser la farine, ajouter le sucre, poudre d’amandes et de pistaches et le beurre coupé en morceaux. Travailler la pate du bout des doigts jusqu’à ce que le mélange devienne sableux. Réserver au frais.
  2. Préchauffer le four à 180°C.
  3. Prélever la chair du melon et couper la en cubes (2 cm).
  4. Dans une poele, sur feu vif, faire fondre le beurre, ajouter le sucre et les morceaux de melon. Laisser saisir pendant 2-3 minutes.
  5. Verser les morceaux de melon et le jus dans un plat à gratin.
  6. Parsemer du crumble.
  7. Enfourner pour 25-30 minutes (le crumble doit etre doré).
  8. Laisser refroidir et ajouter les mures.
  9. Dans la recette originale on conseille de déguster tiède. Pour ma part j’ai préféré le crumble bien frais!

la recette fait partie du concours KiKiVeuKiVienKuisine KKVKVK #36 organisé par M du très joli blog jedisM.

Crumble melone e more

  • 1 melone
  • 200 g more
  • 20g di burro
  • 2 cucchiai di zucchero
  • Per la pasta:
  • 90g di burro salato morbido
  • 90g di farina
  • 60g di mandorle
  • 45g farina di pistacchi
  • 90 g di zucchero
  1. Preparare la pasta: In una terrina setacciare la farina, aggiungere lo zucchero, le mandorle e pistacchi e il burro tagliato a pezzetti. Lavorate la pasta con la punta delle dita fino a quando il composto diventa sabbioso. Conservare in frigo.
  2. Preriscaldare il forno a 180 ° C.
  3. Prendete la polpa del melone e tagliate a cubetti (2 cm).
  4. In una padella, a fuoco alto, sciogliere il burro, aggiungere lo zucchero e pezzi di melone. Rosolare per 2-3 minuti.
  5. Mettete i pezzi di melone e il succo in una pirofila.
  6. Aggiungere il crumble.
  7. Infornare per 25-30 minuti (il crumble deve essere dorato).
  8. Raffreddare ed aggiungere le more.
  9. Nella ricetta originale si consiglia di assagiare caldo. Per parte mia preferisco il crumble molto fresco!
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3 comments to Melon and mulberries crumble

  • Super idée pour samedi! Dis-moi, la farine de pistaches, suffit-il de mixer longuement des pistaches entières?

  • lauresophie

    @Krish:oui tu peux à condition qu’elles soient sans la peau aussi!

  • Kri

    Hello Mme Bree,
    J’ai réalisé ce crumble hier! Verdict des 4 adultes présents: mmmmmmmhhhh! On l’a consommé tiède, un délice!
    Biz
    Kri

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