Pita od malina i grisa s crumble mrvicama od badema/Raspberry & Semolina Pie topped with almond crumble

Please, scroll down for recipe in English

Crumble (u doslovnom prijevodu mrvice) potječe iz Velike Britanije i predstavlja klasičan pokrov od brašna, maslaca i šećera na zapečenom voću. Jako je hrskav, ukusan i daje jednu određenu notu svakom desertu. Podsjeća me na naš Drobljenac, a u Americi postoji i varijacija na temu pod nazivom Cobbler (iako se razlikuju).

Obožavam crumble! Crumble mi je često mijenjao ručak za vrijeme ljetnih stanki/učenja za ispite na fakultetu kada nije bilo vremena za spremiti nešto konkretno  jer oko njega nema neke velike filozofije. Često mi se činilo da je sam po sebi u mojoj kuhinji zapostavljen i nabrzinu smućkan desert oko kojeg se nikada nisam nešto previše trudila. Zato sam se ovog puta pokušala malo više potruditi i dati mu jednu novu notu kao pokrovu na piti od malina s mljevenim bademima. Nije mi bilo nimalo žao što sam na ovaj način iskoristila preostale maline koje sam skupljala ovog ljeta, pogotovo kad su bratovi prijatelji neplanirano došli. Planula je i ova pita u čas (morala sam se otimati s njima da ispucam par brzinskih fotki). Naravno, scena je sličila filmskoj – pećnica odbrojava zadnje sekunde do kraja pečenja, netko zvoni na vratima. Pita iz pećnice već miriše divno! S kuhinjskim rukavicama trčim prema vratima, zatim se vraćam na kolač, njih troje skupa s mojim bratom već vade tanjure, a ja nervozno trčim na balkon, postavljam scenu, vraćam se u kuhinju s željom da sam pitu nosila sa sobom jer su dva komada nestala, trčim i fotkam, vraćam se i napokon im dopuštam da pojedu kolač na miru. Ah! 

Pita od malina i grisa s crumble mrvicama od badema
(za 1 pitu, 26 cm)

      Potrebni sastojci:

      Za tijesto:

·         240 g glatkog pšeničnog brašna

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·         100 g maslaca, sobne temperature

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·         2 žlice vode

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·         3 žlice kristal šećera

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·         prstohvat soli

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      Za nadjev:

·         500 g malina

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·         1 jabuka, oguljena i narezana na kockice

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·         60 g grisa

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·         180 g kristal šećera

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·         3 žlice vode

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·         1 žličica ekstrakta vanilije

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      Za crumble:

·         240 g mljevenih badema

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·         30 g kristal šećera

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·         60 g maslaca, sobne temperature

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·         60 g glatkog pšeničnog brašna

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      Priprema:

·         U zdjeli, pomiješajte brašno s šećerom i soli, dodajte maslac narezan na listiće te završite s vodom. Zamijesite glatko tijesto, zamotajte ga u plastičnu vrećicu i ostavite u hladnjaku 1 sat.

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·         Bademe pomiješajte s šećerom i brašnom te dodajte maslac narezan na listiće. Razmrvite smjesu rukama, a potom ju stavite u zamrzivač oko 30 minuta, dok pripremite nadjev i razvaljate tijesto.

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·         Maline sobne temperature pomiješajte s narezanom jabukom, dodajte vodu, ekstrakt vanilije, šećer, sol te na kraju gris. Sve dobro promiješajte.

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·         Pećnicu zagrijte na 170°C.

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·         Kalup za tart premažite s malo maslaca.

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·         Tijesto izvadite iz hladnjaka pa razvaljate na pobrašnjenoj radnoj podlozi. Premjestite tijesto u pripremljeni kalup za tart, pa stranice utisnite rukama. Ostatak tijesta odstranite tako što ćete rukama pritisnuti višak tijesta u rubove kalupa.

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·         Preko tijesta rasporedite pripremljeni nadjev od malina i grisa.

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·         Preko nadjeva rasporedite crumble mrvice.

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·         Pecite na istoj temperaturi na kojoj ste zagrijali pećnicu, oko 50 minuta-1 sat.

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·         Pečenu pitu ostavite da se ohladi u kalupu, a potom ju narežite na kriške.

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·         Prije posluživanja ukrasite svježim malinama i pospite šećerom u prahu.

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English version

Crumble originates from the UK and represents a classic topping made of flour, butter and sugar on the baked fruit. It is crispy, tasty and gives acertain touch to any dessert. It reminds me of Croatian crushed dessert (called Drobljenac), and in America there is a variation on the theme called 

Cobbler (although different).

I love crumble! Crumble was often substitute for my lunch during the studying, when it wasn’t  time to cook something concrete. I always thought that I have neglected it, about which I have never tried too much. So this time, I give him a new note as a topping for a raspberry pie

with ground almonds. I didn’t regretted it at all, especially when my brother’s friends came up

unexpectedly. They ate it all (I had to contend with them to a couple of snapshoots). Of course, the scene resembled a movie scene – while I was looking and counting down the last seconds to the end of baking, someone rang the door. With oven mitts I ran to the door, then returned to the pie, and three of them together with my brother have already removed the plates from kitchen cabinet! Pie smelled delicious! I nervously ran to the balcony to take a photo shoots, seted the scene, returned back to the kitchen with the regrett that I didn't wore a pie with me because they are two 

pieces missing! Finally l let them eat cake in peace. Ah!

Raspberry & Semolina Pie topped with almond crumble

 (makes 22-inch tart)

     You need:

      For the pie crust:

·         240 g cake flour

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·         100 g butter, room temperature

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·         2 tablespoon cold water

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·         3 tablespoon granulated sugar

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·         pinch of salt

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      For raspberry filling:

·         480-500 g raspberries

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·         1 apple, peeled and cutted into cubes

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·         60 g semolina

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·         180 g granulated sugar

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·         3 tablespoon cold water

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·         1 teaspoon vanilla extract

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      For almond crumble:

·         240 g almond meal

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·         30 g granulated sugar

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·         60 g butter, room temperature

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·         60 g cake flour

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      Steps:

·         In a bowl, mix cake flour with sugar and salt, add thin cutted butter, finish with cold water. Make a smooth crust, wrap it into plastic bag and leave it into refregerator for 1 hour.

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·         Mix almond meal with sugar, cake flour and thin cutted butter. Crumble the mixture by hands. Put it into freezer for 30 mins.

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·         Mix raspberries room temperature with cutted apple, add cold water, vanilla extract, sugar, salt and semolina. Mix it well. Leave aside.

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·         Preheat your oven on 340 F (170°C).

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·         Brush your tart mold with little melted butter.

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·         Remove pie crust from refregerator and put it into floured kitchen surface. Roll crust in a shape of tart, transfer it into tart mold. Press with your fingers the edges of dough into a mold forming tart. Remove the rest of crust.

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·         Put the raspberry and semolina filling over the crust.

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·         Sprinkle with almond crumble over the filling.

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·         Bake on the same temperature, 50 mins-1 hour.

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·         Let pie to cool to room temperature.

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·         Serve with fresh raspberries and sprinkle with confectioner's sugar.

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P.S. For the measurements check out the kitchen chart!

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