Autumn Fruit Crumble with Oatmeal and Cinnamon, Served with Whipped Cream

Serves 2. A warm crumble of seasonal fruit with a crunchy layer of oatmeal and a hint of cinnamon, served with fluffy whipped cream. The sparkling red and black fruit tones of the alcohol-free red wine from Kolonne Null Prickly Red are a perfect counterpart to the warm, spicy flavours of the crumble.
Autumn Fruit Crumble with Oatmeal and Cinnamon, Served with Whipped Cream

Ingredients

For the fruit filling:

  • 500g autumn fruits (e.g., apples, pears, blackberries)
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice

For the crumble layer:

  • 100g rolled oats
  • 50g flour
  • 75g butter, cold and cut into cubes
  • 50g brown sugar
  • 1 teaspoon cinnamon

For the whipped cream:

  • 200ml heavy cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract

Bring directly

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Kolonne Null Prickly Red - Special Edition

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    Let's make this cocktail

  • 1

    Preheat the oven to 180°C.

  • 2

    Peel and cut the fruit into pieces. In a large bowl, mix the fruit with sugar, cinnamon, and lemon juice. Place the fruit mixture in a baking dish.

  • 3

    In another bowl, combine the oats, flour, brown sugar, and cinnamon. Add the cubes of butter and rub them into the dry ingredients with your fingers until a crumbly dough forms.

  • 4

    Spread the crumble layer evenly over the fruit in the baking dish. Bake the crumble in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy and the fruit is bubbling.

  • 5

    Whip the cream with the powdered sugar and vanilla extract to soft peaks. Place in the refrigerator until ready to use.

  • 6

    Serve the warm autumn fruit crumble with a generous spoonful of fluffy whipped cream.

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