Sweet, mouthwatering pizza dough made of oats and almonds, filled with apricot slices, embraces traditions from Southern American summer dishes. Using almonds and oats allows for a firmer dough that won’t become soggy, but will also keep in moisture and won’t dry out. Tangy, sour notes from the fruit counter the mild base. Pairs beautify with a cool refreshing tea or alongside any lunchtime meal. It’s light and airy texture is perfect to the last drop.
- 30 grams oats
- 170 grams flour
- 140 grams unsalted butter (cold, cut into pieces)
- 25 grams powdered sugar
- 1 egg yolk
- cold water
- 70 grams ground almonds
- 10 grams flour
- 70 grams unsalted butter
- 60 grams powdered sugar
- 1 egg
- powdered sugar
- 30 grams pine nuts
- Preheat oven to 180 ° C.
- Cut out 4 pieces of parchment paper.
- Place peaches in the center of each piece of paper, add 1 teaspoon of sugar, and 1/2 vanilla pod cut open along the entire length.
- Close the papers with a string.
- Arrange on a baking sheet, and for bake 15 minutes.
- Cut the peaches and put them in a baking dish with the raspberries.
- Sprinkle with 1 tablespoon of sugar.
- In a bowl, put the flour, oats, brown sugar, and cinnamon, then mix and add the cold butter in pieces.
- Mix the mixture well with your fingertips to obtain a big biscuit.
- Cover the fruits with this crumble dough.
- Bake for 20 to 25 minutes at 180 C until browned.
- Let cool.
- Serve with a scoop of ice cream.
PER SERVING *
|Calories870Calories from Fat540|
|% DAILY VALUE*|
|Calories from Fat540|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.