John Myers
Ingredients for 1 servings:
- 300 g flour
- 200 g butter, cold
- 150 g sugar
- 250 g blueberries, frozen
- 1 cup crème fraîche (or sour cream)
- 2 tbsp sugar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
the quick version, also great with peaches
Use a dough hook to make a crumble from the flour, butter, and sugar. The crumble dough should be almost completely crumbly, with only a few large pieces of crumble remaining. Line a pie dish (I used a tin one straight from the USA, approximately 16-18 cm in diameter) with baking paper. Spread about 3/4 of the crumble (mainly the fine crumble) on the bottom and press it down with a spoon. Then scatter the blueberries on top. Finally, spread the remaining crumble over the blueberries without pressing it down. Bake in the oven at 180 degrees Celsius for 20-25 minutes. Check after about 15 minutes; the crumble should be nice and golden brown and not burnt. Let the pie cool in the dish. Mix the crème fraîche or sour cream with the sugar and serve as a sauce. Peaches are also great instead of blueberries. Regarding blueberries: I prefer Salto frozen blueberries, they taste the best.
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