AUTHOR: Matilde Vicenzi
Crumbles are desserts that work for any occasion: perfect for a nourishing breakfast, a quick and tasty snack or a light dessert to end the meal. In spring, my favourite pairing is fresh strawberries in season with the unmistakeable taste of my Amaretti d’Italia Macaroons: delicious! A mouth-watering tip: serve it with some spoons of Greek yoghurt or ice-cream for an irresistible touch!
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200g Amaretti d’Italia Macaroons
400g strawberries
100g raspberries
100g flour
125g brown sugar
75g butter
a pinch of salt
juice of half a lemon
After pre-heating the oven at 180°C, wash the strawberries, remove the leaves and dice; wash the raspberries
Put strawberries and raspberries on the bottom of an oven-dish, cover them with the lemon juice and sprinkle with 25g of brown sugar.
Crumble the Amaretti d’Italia Macaroons, put them in a bowl with flour, 100g of sugar, butter, and a pinch of salt: mix with the hands to obtain a firm, crumbly dough.
Cover the strawberries and raspberries with the crumble, making sure it is distributed evenly on the oven-dish.
Bake in a pre-heated oven at 180°C for 20-25 minutes.
Allow to cool slightly and serve with some spoonfuls of Greek yoghurt or (if you are as gourmand as I am) a ball of ice-cream.
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