Crumble with blueberry and cheese filling

Description

Crumble with blueberry and cheese filling and almond-oat crumbs. Original dough, almost gluten free. Blueberries, marinated in balsamic vinegar and liqueur. All can be replaced by more suitable products.

Ingredients

Rice flour

180 g
Millet

80 g
Almonds

65 g
Oat flakes

45 g
Salt

2 g
Chicken egg

1 piece
Blueberries

150 g
Vinegar

10 Tbsp
Liqueur

6 Tbsp
Cream

180 g
Butter

145 g
Water

50 ml
Brown sugar

3 Tbsp
Cheese

50 g

Cooking

First marinate the berries. It is desirable to have fresh berries or hard enough. Blueberries can replace with cranberries or lingonberries. Balsamic vinegar also can not be used if You don't. Just enough liquor. Preferably berry liqueur (for residents of France and not only "Cream-Cassis", I made homemade cream of Cassis) and black currant or cranberry, but not raspberry or cherry. In a deep bowl mix the wine, vinegar and berries. Leave to marinate for 4-5 hours.

Make the dough. This type of test is well suited for diet for those who suffer from gluten Allergy-gluten, but for this we need to eliminate the cereal and add the same amount of almond flour. In a blender grind into very fine crumbs 45 g almonds and oatmeal.

In a coffee grinder to grind the millet, so get almost the flour.

In a bowl, mix 40 g of a mixture of ground almonds, oat flakes, 100 g rice flour 80 g millet flour 1 coffee spoon of salt (2 g). Add 85 g diced cold butter.

Grind all the fingers into fine crumbs.

Add very cold water and knead homogeneous dough. Roll it into a ball, wrap in plastic wrap and refrigerate for 2 hours.

After a time, roll the dough not very thin. To put it in prepared form, with low side. To pierce with a fork in several places and bake in preheated oven at temp.180°C for approximately 12-15 minutes.

Meanwhile, prepare the crumb. In a bowl, mix 50 g of a mixture of ground almonds, oat flakes, 80 g of rice flour, 2 tbsp brown sugar.

Add 60 g of cold butter, cut into cubes. Grind everything with your fingers into crumbs. Put in the refrigerator.

For the cheese-cream filling, mix the cream (or sour cream), egg, grated cheese (if solid) and the remaining ground almonds (grind almonds in a coffee grinder).

Remove from oven ready cake, spread cream filling. Put the berries in advance out of the marinade, and bake in the oven for 12 minutes.

Then, after 12 minutes, evenly spread the filling into the prepared crumb. Increase oven temperature to 210° and bake crumble about 20-25 minutes.

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