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Wheat free
Wheat free
Lactose free
Lactose free
Palm oil free
Palm oil free
Soy free
Soy free
Egg free
Egg free
Dyes and preservatives free
Dyes and preservatives free
Low in fat
Low in fat
Low in salt
Low in salt
Low in sugar
Low in sugar
Enrich with Beta-glucans
Enrich with Beta-glucans
High in fibres
High in fibres
Enriched with Vitamins and Iron
Enriched with Vitamins and Iron
Enriched with B12
Enriched with B12
Enriched with Omega 3 and Omega 6
Enriched with Omega 3 and Omega 6

Crumble con pesche nettarine e mirtilli
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75
min.

Total Time

6

Servings

Gluten free

STEP 1 

In una ciotola unite 80 g di farina di mandorle, 70 g di mix preparato per dolci, un pizzico di sale, zucchero di canna e 75 g di burro freddo, a pezzetti. Lavorate tutto molto velocemente per ottenere un impasto bricioloso. 

STEP 2

Trasferite il composto su una teglia foderata con carta forno e ponete in frigorifero per circa 10 minuti. 

STEP 3

In una ciotola unite tutti gli ingredienti solidi: farina, lievito, un pizzico di sale e lo zucchero semolato. 

STEP 4

In un'altra ciotola mescolate gli ingredienti liquidi (burro fuso, ormai freddo, uova e latte).

STEP 5 

Unite i due composti e mescolate fino a ottenere un impasto liscio e omogeneo.

STEP 6 

Imburrate e infarinate una teglia quadrata 20x20 cm circa e versate l'impasto. 

STEP 7 

Pulite la frutta e distribuitela sul composto, schiacciando leggermente.

STEP 8 

Completate sbriciolando il crumble sulla superficie della torta. Fate cuocere in forno a 180°C per 40-45 minuti.

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