Description
A warm and comforting Pumpkin Crumble that combines the sweetness of pumpkin with a deliciously crunchy topping, perfect for any cozy gathering.
Ingredients
Scale
- 500 g de potimarron
- 125 g de beurre
- 100 g de fromage râpé
- 50 g de farine
- 50 g de chapelure
- 50 g de poudre d’amandes
- 1 cube de bouillon de volaille
- 100 g de parmesan
- 1 cuillère à soupe de crème fraîche
Instructions
- Preheat your oven to 210°C (th.7).
- In a large pot, bring water to a boil.
- Wash the potimarron (pumpkin) and cut it into quarters. Boil the pieces for 10 to 15 minutes, until a knife can easily pierce through.
- While the pumpkin is cooking, prepare the crumble mixture. In a bowl, combine flour, parmesan, and powdered almonds.
- Incorporate 100 g of softened butter into the mixture, using your hands to work it until it reaches a sandy consistency. Set this crumble mixture aside.
- Once the pumpkin is cooked, drain it and allow it to cool slightly. Peel the skin, remove the seeds, and mash the flesh with 20 g of butter, a tablespoon of crème fraîche, and the grated cheese.
- Transfer the pumpkin puree into greased circles or ramekins, then top it generously with the crumble mixture.
- Bake in the preheated oven for about 20 minutes, keeping an eye on it to ensure it doesn’t overcook.
- Serve the warm Pumpkin Crumble fresh from the oven, and watch as everyone digs in with delight.
Notes
For an extra layer of flavor, try adding spices like nutmeg or cinnamon to the pumpkin puree. You can also substitute cheese with a sharp cheddar or blue cheese for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 50mg