19 May 2018

Apple and raspberry crumble (Crumble pommes / framboises)

After all happened  last time (you know) I have had  a terrible fatigue. 
Fortunately not for cooking, but to follow an order, make the posts, many of you know  what all we have do  when we have a blog.

But I do not want to get carried away, my mom was a fighter and many days she got tired but later was ok.

And I love my blog, so many friends and recipes, and always tell the twins if you need a recipe look my blog kids :)
They asked for recipes my mom made and I have a lot.

 Well anyway, among the things I have done was this Crumble of apples and raspberries, so good. I hope you like the recipe.
A hug for all, Gloria

Source: La cuisine facile de Nathalie


3 medium  appples (Fuji /pink lady or Braeburn) peel and  and cut in cubes
250 grams fresh or frozen raspberries
100 grams brown sugar
25 grams butter
1 teaspoon vanilla extract

For crumble

200 grams all purpose flour
100 grams cold butter
50 grams almond podwer
50 grams oat flakes
1 teaspoon cinnamon powder
almonds in slices 


Preheat oven to 180° c (350°F)
In a bowl mix all purpose , flour, chopped butter, sugar, almond flour, and cinnamon.
Work the dough with yours fingertips until you get a roughly  sandy dough.

In a skillet heat over medium heat for 5 minutes, cubes apples and butter and vanilla extract. stirring constantly . Put a lid and set aside.

In a saucepan, pour raspberries and brown sugar . Mix and cook over medium heat for 3 minutes. Drain the raspberries in a colander and reserve the juice .

To assamble

Put a layer of apples and raspberries in  a gratin dish  and then cover with the crumble dough. 
I added some almonds in slices .

Bake for about 25 minutes or until look golden .
Finally let the crumble cool.
Serve warm with fresh cream and some raspberries  and the juice you remaining.

Print recipe here

en español
Crumble de manzanas y frambuesas

10 May 2018

Blueberry almond galettes (galettes con arandanos y almendras)

I did not know how to start this post. 
But first of all, I appreciate all the love and greetings you have given me here.
 Of course it has been (and is difficult) my mom was not only my mommy, she was a very good friend. 
I was blessed to have her around and help her as much as I could, we talked every day, and often I would lie next to her to talk or listen to music. Anyway . it's hard.
They are many years, sharing, things, life, everything.

Well little by little I go back to cooking, I had to do it, because or if I was not going to let myself be carried away by the pain and I do not want to.
I also have a family that still expects me to cook, my dogs and rabbits :)
This recipe is not complicated but I wanted something simple and rather rustic. And of course I love galettes.
Thanks for everything

Source : Delicious UK magazine


1 1/2 cups almond flour 
1 1/2 cups all purpose flour
1/2 cup  plus 2 tablespoons granulated sugar divided
1/2 teaspoon salt
1 cup unsalted butter softened
3 or 4 tablespoons cold water

4 cups frozen or fresh blueberries 
2 tablespoon  cornstarch
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 large egg lightly beaten
2 tablespoon turbinado sugar


In the work bowl  baking of a food processor, place flours, 2 tablespoons granulated sugar (24 grams) and salt, process until combined. Add butter and pulse until mixture is crumbly.

Add the cold water  in a slow steady stream just until dough comes together but is not sticky (if is some sticky add some all purpose flour) .Shape dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.

In a large bowl combine 1 cup blueberries, cornstarch, lemon zest and juice and remaining sugar (100 grams) . With a fork crush a little the  blueberries. Add all the blueberries.Set aside.

Preheat oven to 180°C (350°F) and line two rimmed baking sheets with parchment paper.
Divide dough into 3  equal pieces. And in a floured surface roll each piece in to a circle (about 9 inch ) 20 cm .
Trim edges of dough (I used a plate ) and transfer to the baking sheets.
Spoon about 1/3 of the blueberry mixture into  center of each circle leaving a border.
Fold up dough around filling, pinching to seal edges of folds.
Brush edges  with white  egg and sprinkle coarse sugar.. Freeze for 10 minutes.
Bake to 180°c (350 °F)  until crust is golden brown and fruit is bubbly about 20 to 25 minutes.
If is necessary cover with foil to prevent excess browning.
Let cool in pans or sheets for 25 minutes before serving.

This dough is less pliable than a typical galette due to the different structure of almond flour.
Folding be more difficult, which is why is important pinch the seams before baking.

Print recipe here

En español

Galletes de arandanos


Print friendly here