This is the perfect dessert for Christmas Day or for your next Christmas party! All cardamom lovers are sure to find their new favourite dessert after tasting this. You can either make it by the portion, as we did, or you can bake it in one big baking dish.
For this recipe, we used our Nosse ceramic bowls to give it a vintage look.
Recipe
Lingonberry crumble:
600 g of lingonberries
0,5 dl of lemon juice
3 dl of flour
1 3/4 dl of sugar
250 g of cold butter
Cardamom cream:
2 dl of cream
1 1/2 tsp of sugar
1/2 tsp of vanilla sugar
2 tsp of cardamom
Mix the lemon juice and sugar with 3/4 of the sugar in the lingonberries. Put in a baking dish. We used individual ceramic cups for each!
Make the crumbs in another bowl. Whisk in flour, remaining sugar and butter until a crumb forms. Add to the lingonberries.
Bake in the oven at 175 °C for about 40 minutes or until the surface is golden brown. Serve warm with cardamom cream.
Whipped cream:
Mix all the ingredients in a blender until the cream is fluffy. Add cardamom to taste.
Tip: It’s easiest to use ovensafe bowls so you can serve the crumble straight from the oven to the table and let your guests enjoy a beautifully warm berry dessert. All our Nosse products are oven safe (240 degrees).
Happy baking moments!
Nicole
