Tomato and raspberry crumble

Ingredients

Serves 4

8 Adora tomatoes
2 Grated ginger (dessertspoon)
1 Vanilla pod
1 Olive oil (dessertspoon)
100 g Fresh or frozen raspberries
2 Mint sprigs
2 Brown sugar (dessertspoon)
60 g Ground almonds
60 g Flour
60 g Caster sugar
60 g Butter

Preparation

  • Preheat the oven to 150°C.
  • In a bowl, put the tomatoes cut into large pieces, raspberries, grated ginger, scraped vanilla pod, washed and chopped mint leaves and brown sugar and mix well.
  • Put this mixture in a baking dish and bake for 1 hour - the fruit must stew like a compote.
  • Prepare the crumble: combine the ground almonds, caster sugar, softened butter and flour with your fingers to create a sandy consistency.
  • Once the fruit has been cooking for an hour, increase the oven temperature to 180°C, top with the crumble mixture and continue baking for 30 to 40 minutes until the crumble is golden brown.
  • Serve warm.

Tip

can be served with a scoop of vanilla ice cream or tangy home-made whipped cream.

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