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Voici un excellent crumble à la saveur acidulée, confectionné avec des prunes jaunes et rouges (que vous pouvez remplacer par des mirabelles si vous préférez).
La pâte à crumble est ici composée de purée d’amandes, huile, et biscuits roses de Reims émiettés…donc point de beurre dans ce crumble !
C’est un dessert très girly et bien croustillant qui allie à la douceur des amandes, l’acidité des prunes et le côté sucré des biscuits roses de Reims. Vous pourrez servir ce crumble, très simple et rapide, saupoudré de fruits secs concassés comme des pistaches ou encore une boule de glace pour les plus gourmands !
Préparation
Préchauffer le four à 180°C. Si elles sont fraiches, laver et couper les prunes en morceaux en retirant les noyaux… Les répartir dans des ramequins ou des plats passant au four et les arroser de miel. Réserver.
Dans un robot muni de lamelles coupantes, mixer les biscuits roses et les mélanger avec le sucre, puis la purée d’amande et l’huile. Malaxer ensuite la préparation du bout des doigts jusqu’à obtention d’un mélange sableux.
Répartir les miettes de crumble obtenues sur les prunes dans les ramequins puis enfourner les petits plats au four pour 15-20 min à 180°C. Servir tièdes.
