crumble – Beary Strong

Festive Apple Hazelnut Cake with Cinnnamon Crumble

Crumbly, creamy, cinnamony.

I love easy bakes full of flavor but quick to prepare, without a ton of steps to follow. However, there are occasions where something more soffisiticated is just the right thing to do. While watching a baking show, I came across this gorgeous combination of ingredients and textures, which tingled my baking nerve. The single components aren’t difficult to prepare and with the proper timing it won’t take long until you have a scrumptious festive cake to serve to your guests.

Rhubarb and Strawberry Crumble

Sweet. Sour. Butter. Love.

Rhubarb is a very seasonal veggie in Austria: you can buy it from approximately end of April to end of June. In my humble opinion it is far too short because its sour, unique flavor is so delicious. One of my favorite way to eat it is together with sweet strawberries, some elderflower scent and crunchy oats on top. Here it is: the rhubarb and strawberry crumble.

Pumpkin Poppy Crumble

A delicious Halloween-ish pudding.

If you did not already know it, I am half Italian (and half Suisse) and even if the Italian cuisine is fantastic, there is something we do not have. And that is warm puddings. I LOVE hot desserts and -besides Stefan – it did definitely play a role to choose Austria as my new homecountry 15 years ago 😉 . Kaiserschmarrn, Milchrahmstrudel, Scheiterhaufen…comfy, calorie-dense winter soulfood you can enjoy in some old-fashioned Viennese caffee and you should definitely indulge on it if you visit Austria. English speaking countries have also a nice variety of warm puddings and one of them turned to be easy to make and very customizable: crumble. We experimented a lot with it: rhubarb, strawberries, apples…and then it was pumpkin season and I rescued a lot of crushed poppy seeds from a local grocery store where the best before date was exceeded. We love pumpkin and we love poppy seeds. The Pumpkin Poppy Crumble was born.