Rye crumble with honey fruit
minutes. Remove and set aside the tips of the asparagus.
Stir in the cooked barley. Add the cider; bring to a simmer, and cook over a high heat, stirring frequently, until the barley absorbs the liquid, two to three minutes. Stir in the lemon zest, Parmesan and goat’s cheese. Season with salt and pepper. Add more cider for a looser consistency.
To serve, divide among plates. Arrange the asparagus tips over the kaszotto. Top with more Parmesan and goat’s cheese. Serve with chilled cider on the side. Note: This spring risotto also tastes great with other green vegetables, such as peas, sugar snap peas or green beans.
Miodowe owoce pod żytnią kruszonką
To make the crumble, toss the flour, oats, brown sugar and salt in a medium bowl. Add the butter, then use your fingers to rub it into the flour to make a light bread-crumb texture. Chill the crumble for at least 30 minutes in the fridge or 10 minutes in the freezer. Preheat the oven to 180C.
To make the filling, toss the fruit with the honey and cornflour. Transfer the fruit mixture to a 1-litre baking dish. Scatter the crumble over the fruit, then place the baking dish on a baking sheet (to catch any spillover from the fruit juices). Bake until the fruit juices are bubbling and the topping is golden brown, about 40 minutes.
Serve warm or cooled with sour cream or full-fat yogurt, if desired.
Note: The crumble can be assembled two days before baking. Just wrap it in plastic or cover with foil and store in the fridge. My favourite fruit combination is raspberries, blueberries and peaches. Sweet, tart and juicy, they remind me of my favourite pies. In the autumn, I use whatever I can get from the farmers’ market: mostly apples and pears. But if you don’t have access to good fresh berries, frozen ones will work here, too – just bake the crumble a little bit longer.
Recipes from Fresh
© Michał Korkosz, 2020. experimentpublishing.com