John Myers
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Summer Crumble with Vanilla Sauce
The perfect summer crumble with vanilla sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Blueberry
- 80 g Sugar
- 75 g Ground hazelnuts
- 75 g Chopped hazelnuts
- 220 g Liquid butter
- 230 g Flour
- Cointreau
- Sugar
- 6 Pc. Egg yolk
- 200 ml Cream
- 200 ml Milk
- 2 Pc. Vanilla pods
- 100 g Sugar
sauce
- Beat the egg yolks until frothy. In a saucepan, bring the cream, milk, sugar, vanilla pulp and pods to the boil while stirring. Let cool slightly, then slowly stir in the bowl of eggs. Then slowly put everything back into the pot and stir over medium heat until the mixture thickens slightly. Then take it off the stove immediately and let it cool down. Pass through a fine sieve.
Crumble
- Mix the flour, nuts and sugar. Add liquid butter and form sprinkles by hand. Refrigerate.
- Season the blueberries with sugar and Cointreau. Put in a buttered baking dish, cover with the crumble. Bake for about 35 minutes at 180 degrees fan-assisted. Serve with the warm vanilla sauce.
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