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Strawberry and Cranberry Crumble Lawyer

Cuckoo! It's me, Blancmange!

Oh it was good this dessert is ti ... Menoume.
An explosion of flavor in each bite, my dear friends!
I hesitated a bit before adding my photo Grand Marnier. Finally, I did well to save as Grand Marnier flavor marries well with the strawberries and cranberries.

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Okay!

Strawberry and Cranberry Crumble
Serves 6

Ingredients:
crumble
125g (1 cup) flour 125 g
(1 / 2 cup + ⅛ cup) brown sugar 125 g
(1 / 2 cup) butter, cut into small cubes
125 g ground almonds (me, a bag of 100 g)

Trim *
1 kg of strawberries (me, frozen)
¼ cup (50 g) sugar 2 tablespoons white
. tablespoon Grand Marnier (set, 1 tsp. tablespoons) * I added
:
2 cups (220 g)
frozen cranberries ¼ cup (50 g) white sugar 1 tablespoon extra
. tablespoons minute tapioca



Steps:
* Prepare fruits
Wash, drain and hull strawberries. Cut in half. Place in a bowl with the cranberries, sugar and Grand Marnier. Mix.
* If frozen fruit, I go out at least 1 hour before so they can thaw a little, if cooking will take longer.


Prepare the crumble
Mix flour, sugar, almond powder and butter to obtain a granular mixture. (If necessary, add a little butter or flour to make a grainy texture).


Prepare the baking dish
Spoon strawberries, cranberries in a baking dish about 10 x 10 inches. Dispersing
tapioca on top of fruit.
Cover with the crumble.

Bake at 360 degrees F for 20-25 minutes for individual dishes and about 45 to 55 min. for a single dish.
***** Attention ***** Overflow Warning Overflow *****
Serve warm or cold.

Source: Christine Milesi Declination Blancmange

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