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Red fruit crumble with vanilla ice cream

Luscious berries topped with buttery crumble and served with homemade vanilla ice cream.

Start cooking

Tools

Details

10

Ingredients

12

Steps

Time

30'

Prep

25'

Cooking

55'

Total

Ingredients

How many servings?

  • 46,7 gall-purpose flour
  • 33,3 g + 1/3 tablespoonlight brown sugar
  • 1/3 teaspoonbaking powder
  • 38,3 gcold butter, cubed
  • 166,7 gberries (raspberries, blackberries, blueberries, red currents)
  • 166,7 mlwhipping cream
  • 166,7 mlhalf-and-half (cream)
  • 66,7 gcaster sugar
  • 1/2 teaspoonvanilla extract
  • 1/3vanilla bean
  • 93,3 gall-purpose flour
  • 66,7 g + 2/3 tablespoonlight brown sugar
  • 2/3 teaspoonbaking powder
  • 76,7 gcold butter, cubed
  • 333,3 gberries (raspberries, blackberries, blueberries, red currents)
  • 333,3 mlwhipping cream
  • 333,3 mlhalf-and-half (cream)
  • 133,3 gcaster sugar
  • 1 teaspoonvanilla extract
  • 2/3vanilla bean
  • 140 gall-purpose flour
  • 100 g + 1 tablespoonlight brown sugar
  • 1 teaspoonbaking powder
  • 115 gcold butter, cubed
  • 500 gberries (raspberries, blackberries, blueberries, red currents)
  • 500 mlwhipping cream
  • 500 mlhalf-and-half (cream)
  • 200 gcaster sugar
  • 1,5 teaspoonvanilla extract
  • 1vanilla bean
Make it now
  • Step 1

    Put the all-purpose flour, baking powder and 100 g light brown sugar into the bowl of the stand mixer.

  • Step 2

    Attach the Flat Beater and mix on speed 1 for 30 seconds.

  • Step 3

    Add cold butter and mix for another 90 seconds on speed 2.

  • Step 4

    Place the berries in a baking tin. Sprinkle with 1 tablespoon of light brown sugar.

  • Step 5

    Crumble the dough over the fruit. Bake in a 180 C preheated oven for 25 minutes or until golden brown.

  • Step 6

    Vanilla ice cream: Pour the half-and-half cream into the bowl of the stand mixer.

  • Step 8

    Add whipping cream and vanilla extract.

  • Step 9

    Split the vanilla bean in half lengthwise and scrape the seeds from the cut sides of each half of the bean. Add into the bowl. Mix on speed 1 for 30 seconds.

  • Step 10

    Attach the Ice Cream attachment to the stand mixer (the ice cream attachment bowl needs to be in the freezer overnight before it’s used). Turn the Speed Control Lever to 1.

  • Step 11

    Pour the ice cream mixture into the ice cream bowl and let the mixer turn for about 20 minutes until the ice cream is a soft-serve consistency.

  • Step 12

    Serve immediately or store in the freezer.

  • Step 13

    Serve the crumble with a scoop of vanilla ice cream.

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Red fruit crumble with vanilla ice cream

Step 1

Put the all-purpose flour, baking powder and 100 g light brown sugar into the bowl of the stand mixer.

Step 2

Attach the Flat Beater and mix on speed 1 for 30 seconds.

Step 3

Add cold butter and mix for another 90 seconds on speed 2.

Step 4

Place the berries in a baking tin. Sprinkle with 1 tablespoon of light brown sugar.

Step 5

Crumble the dough over the fruit. Bake in a 180 C preheated oven for 25 minutes or until golden brown.

Step 6

Vanilla ice cream: Pour the half-and-half cream into the bowl of the stand mixer.

Step 8

Add whipping cream and vanilla extract.

Step 9

Split the vanilla bean in half lengthwise and scrape the seeds from the cut sides of each half of the bean. Add into the bowl. Mix on speed 1 for 30 seconds.

Step 10

Attach the Ice Cream attachment to the stand mixer (the ice cream attachment bowl needs to be in the freezer overnight before it’s used). Turn the Speed Control Lever to 1.

Step 11

Pour the ice cream mixture into the ice cream bowl and let the mixer turn for about 20 minutes until the ice cream is a soft-serve consistency.

Step 12

Serve immediately or store in the freezer.

Step 13

Serve the crumble with a scoop of vanilla ice cream.

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