Ingredients for 6 people:
70 g La Perruche cassonade
50 g flour
50 g ground almonds
50 g butter + 10 g for the moulds
40 g pistachio nuts without the skins
Pinch of allspice
1 vanilla pod
Preheat the oven to 210°C (gas mark 7).
In a bowl, mix 50 g cassonade, the flour, soft butter and ground almonds to obtain a coarse sandy texture. Add the scraped vanilla pod, chopped pistachios and the allspice.
Peel and dice the fruit. Pour some lime juice onto them and sprinkle on the rest of the crunchy cassonade. Arrange the fruit in greased mini-moulds and sprinkle on the crumble. Place in the oven for 20 minutes.
Tip from the chef:
Serve the crumble with a scoop of pistachio ice cream for a guaranteed impact on the eye.