Blueberry and polenta crumble
- Total time
- 55 minutes
- Preparation time
- 25 minutes
- Calories
- 210
- Portions
- 5
We go weak for crumble every time! The combination of fruit and crumble topping is simply irresistible. The polenta in this blueberry and polenta crumble gives it a slightly Italian twist. And because the individual crumbles are so small, you can easily eat two, or three, or four ...
Directions
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Wash, halve and core the apples before cutting them into slices. Gently cook the sliced apple along with 20 ml of honey, the lemon juice and 100 ml of water in a saucepan for approx. 5 minutes. Allow to cool.
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In the meantime, knead 120 ml of honey, the salt, vanilla, polenta and flour to form a coarse crumble. Allow this to cool for 30 minutes.
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Wash the blueberries and mix them with the apple slices. Grease 5–6 pastry rings (approx. 8 cm) (or the wells of a muffin tin) and fill with the crumble and approx. 150 g of the blueberry and apple mixture in layers. Bake in a preheated oven at 180 (top/bottom heating) for approx. 30 minutes.
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For the topping, clean the remaining berries and drape them over the crumbles. Garnish with sprigs of rosemary or mint.
Get stuck in and enjoy!
Your Dole Team
Ingredients
2 apples
140 ml honey
2 tbsp lemon juice
160 g soft margarine
A pinch of salt
1 tsp vanilla extract
210 g vanilla extract
300 g wholegrain spelt flour
200 g blueberries
70 g raspberries
5–6 bunches of red currants
A few sprigs of rosemary or mint
Also:
5–6 pastry rings (approx. 8 cm)
Margarine for greasing the rings
Nutritional Facts
| 5 Serving Per Container | |
| Serving Size | 100 |
| Calories | 210 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (10 g) | 13% |
| Saturated Fat (5 g) | 20% |
| Sodium (42 mg) | 8% |
| Total Carbohydrate (25 g) | 8% |
| Dietary Fiber (4 g) | 13% |
| Total Sugars (11 g) | |
| Protein (3 g) | |
| Calcium | 1% |
| Iron | 15% |
| Potassium (150 mg) | 8% |
| Vitamin A | 6% |
| Vitamin C | 10% |
| Vitamin D | 5% |