In the recipe for my last crumble written a few weeks ago, I already mentioned a new recipe I had in the works, and here it is today: it’s the crumble, the new frontier of our passion for crumbles. 😃
It is a crumble made with oil-based shortcrust pastry (including whole wheat flour and semolina).
A shortcrust pastry that is not really a dough, but rather a crumbly mixture. It is made simply by rubbing the dough between your hands, like I did with the vegan pumpkin cookies, remember them? That’s the method I followed.
In the end, it’s a crumble, but with small crumbs.
The final look is a bit different from the coarse appearance of a classic crumble, and it also produces quite a few crumbs when slicing, hence the decision to call it crumble cake. But it’s as delicious as all crumbles, and it’s very easy to make, doable by everyone, even the most reluctant bakers!
For the filling, you can get creative; I filled it with two different jams, one light and one dark, a tasty way to finish the jars of jam that have been sitting in the fridge for a while. 😉😃
So, do you want to try my whole wheat crumble?
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups whole wheat flour
- 2/3 cup remilled semolina flour
- 1/4 cup corn oil
- 2/3 cup sugar (granulated or cane)
- 1 egg (whole)
- 1 teaspoon baking powder
- to taste lemon zest (grated)
- 5 oz light jam (I used citrus)
- 5 oz dark jam (I used Bolognese mustard)
Tools
- Cake Pan springform with removable bottom
Preparation
As mentioned in the introduction, the recipe is similar to the whole wheat crumble with tart jam. The difference in this crumble cake is the presence of semolina, which facilitates the formation of small crumbs.
1. In a bowl, combine the two liquid ingredients – oil and egg – with the sugar. Mix with a fork (or with your fingertips) to dissolve the sugar.
I used regular granulated sugar, but you can use cane sugar if you want to make the recipe vegan (in this case, also use a vegan-approved baking powder).
2. Add the two flours, the baking powder, and the lemon zest and briefly work with your hands, rubbing the mixture to reduce it to crumbs.
It may seem strange that so many crumbs can make a solid base, but you just need to compact a handful of crumbs, as shown in the photo:
3. Pour half of the crumbs onto the bottom of a springform pan, lined with parchment paper, and press to compact the crumbs well.
I recommend creating a small raised edge, although it’s not essential.
Note: to line the pan with parchment paper, you can take a look at the photos (a sort of mini-tutorial) present in the whole wheat crumble recipe.
4. Pour the jam over the base.
☝ As with any tart, the choice of jams is entirely up to you, the only advice I can give is to use a firm jam to prevent it from oozing out during baking.
☝☝ The making of this crumble cake precedes the production of the pumpkin and orange compote (yesterday’s recipe), but now I really recommend it: both the Grand Marnier version and the ginger one would be perfect here, I think we must try!!
5. Cover the filling with the remaining crumbs.
6. Gently level the surface with your fingers.
Unlike the base, you don’t need to press the crumbs; I leveled and smoothed them to make them adhere well to the jam and to make the surface smooth, but without pressing.
Then, a useful tip is, of course, to press the crumbs on the edge (especially if it is not raised, as I suggested in step 3.).
7. Bake in the oven like a regular tart or crumble. Oven at 350°F for about 20 minutes.
8. Remove from the oven and immediately take the crumble cake out of the pan. This is to prevent moisture from forming at the bottom.
9. Release the sides, then slide the crumble cake onto a rack.
Due to the friability of this shortcrust, I preferred not to use the classic tart pan, to be able to remove it from the pan while still hot with ease, and avoid breaking it (but this is a precaution I take with all crumbles). Once cooled, it will become less delicate and can be handled normally.
I hope this new version of our crumble-passion is to your liking 😊 and I’m left to wish you a good breakfast, or a good snack!
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