Crunchy Fruits Crumble

Submitted by IBIS Backwarenvertriebs GmbH from Aachen

Difficulty:
Easy

Preparation time: 20 minutes

Serving size: 4

Ingredients

For the Nicecream:

  • 400 g banana pulp
  • 200 g mango pulp
  • 50 ml orange juice

For the crumble:

  • 1 pack of IBIS Crunchy Fruits Apricot & Honey or IBIS Crunchy Fruits Cranberries & Oat
  • 40 g soft butter
  • 2 tablespoons brown sugar

For the fruit mass:

  • 250 g fresh blackberries (alternatively frozen berries)
  • 500 g pears
  • 3 tablespoons orange juice
  • 2 tablespoons brown sugar
  • 1/2 tsp vanilla extrakt
  • 1/2 tsp cinnamon

Also:

  • butter for the form

Instruction

  1. For the Nicecream, slice the banana pulp and dice the mango pulp. Freeze both separately for at least four hours (or overnight) in the freezer.
  2. For the crumbles, chop the IBIS Crunchy Fruits in a lightning chipper. Then knead them in a bowl with the seoft butter and brown sugar. Keep in the refrigerator until you need to use them again.
  3. Preheat the oven to 200°C (top/bottom heat). Grease an ovenproof baking tin (approx. 22 x 22 cm) with butter. Put the blackberries in a sieve, rinse and carefully pat dry (if frozen blackberries are used, let them defrost). Wash the pears, cut them into quarters, remove the core, stalks and flower heads and cut the flesh into thin slices.
  4. Mix the blackberries, pears, orange juice, sugar, vanilla extract and cinnamon in a bowl. Spread on the bottom of the casserole dish. Crumble the crumble mixture over it. Cover everything with aluminium foil and bake for 25 minutes on the bottom shelf of the oven. Remove the aluminium foil 5 minutes before the end of the cooking time.
  5. For the Nicecream, allow the bananas to defrost slightly, then puree them in a blender together with the orange juice. Gradually mix in the frozen mango pieces.
  6. Spread the crumble over the dessert plate while still warm and serve each with a portion of Nicecream.