Here are our top sweet and savory slaw recipes to enjoy this summer

We know the classic crumble, consisting of a layer of almost candied fruit and topped with a dough with the texture of sand, which gave it its name (fragile translating friable from English). This regressive and very simple recipe was born in Great Britain during the Second World War. With the required ration, the rare fruits available for consumption were then slid to the bottom of the dish and then coated with an eggless paste consisting of margarine, sugar and flour. Decades have passed and the collapse’s success remains unchanged. Gourmet and inexpensive, it’s available in sweet or savory options with 21 summer recipes.

Salt version

There are many vegetables that lend themselves perfectly to the crumble game, which offers a crunchy alternative to gratin and tians. Simply sliced ​​zucchini goes well with fresh sheep’s cheese, Bayonne ham, pine nuts and fresh rosemary before being brushed with a half-salted butter pepper. For a meal with a transalpine accent, it is garnished with parmesan and basil, and the dough is made with olive oil. Another in-season staple, tomatoes combine with Espelette peppers and Comté for a sun-drenched recipe. And for even more indulgence, we choose tomatoes, parmesan, pine nuts and herbs de Provence to be served with a cold yogurt and goat cheese sauce.

Seasonal fruits

As for fruits, of course we focus on seasonal products. Strawberries (some varieties last until September) are flavored with vanilla before being combined with chocolate crumble and orange blossom cream. For a colorful and slightly tangy recipe, we combine red fruits with rhubarb or even coconut. Moreover, if the crumble was born under the sign of simplicity, it also makes room for audacity, like the recipe for apricot crumble and lavender ice cream. And with the end of summer just around the corner, we’re trying our hand at a recipe for Mirabelle Plum Crumble with Cinnamon and Almonds. It is enough to welcome the autumn gently.