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Marjapaistos
Finnish Berry Crumble
A delightful Finnish dessert featuring a mix of berries topped with a crunchy, nutty crumble. Perfect for using up seasonal or frozen berries.
ð§ ææ
- 500 g Mixed berries (fresh or frozen)
- 2 tbsp Light rice flour(for coating berries)
- 0.5 dl Coconut nectar (or other sweetener)(for berries, optional)
- 120 g Mixed nuts (e.g., almonds, pecans, walnuts)(for crumble)
- 1 dl Light rice flour(for crumble)
- 1 dl Coconut nectar (or other sweetener)(for crumble)
- 0.5 dl Almond butter
- 2 tbsp Coconut oil
- 0.5 tsp Ground cardamom
- 0.25 tsp Himalayan fine crystal salt
ðšâð³ äœãæ¹
- 1
Preheat oven to 350°F (180°C).
- 2
Spread the berries evenly in a pie pan or shallow baking dish. Sprinkle with 2 tbsp rice flour and drizzle with 0.5 dl coconut nectar if using for added sweetness.
- 3
For the crumble: Blend the mixed nuts in a food processor until crumbly. In a bowl, combine the crumbled nuts with 1 dl rice flour, 1 dl coconut nectar, almond butter, coconut oil, cardamom, and salt. Mix until a sticky dough forms.
- 4
Add dollops of the crumble mixture evenly over the berries, ensuring they are mostly covered.
- 5
Bake for 30 minutes, or until the crumble topping is golden brown and the berries are bubbly.
- 6
Let cool slightly before serving. Enjoy plain or with ice cream or whipped cream.
ð¡ ããã®ã³ã
- âIf using frozen berries, do not thaw them completely before using; this helps prevent a soggy crumble.
- âAdjust the amount of sweetener to your preference.
- âEnsure the nuts are blended to a crumbly texture, not a paste.
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- Add a tablespoon of lemon juice to the berry mixture for brightness.
- Incorporate a pinch of cinnamon or ginger into the crumble topping.