- 200 g flour
- 50 g oats
- 125 g butter
- 125 g sugar
- 4½ g vanilla sugar
Add flour, oats, butter, some of the sugar, and vanilla sugar to a large bowl.
Zest orange and lemon over bowl.
Roughly mix crumble topping using your hands.
Caramelize remaining sugar in a large saucepan over medium-low heat until sugar is melted and golden, approx. 4 – 7 min.
Deglaze with red wine, bring to a simmer, and continue to simmer over medium-low heat.
- 1 vanilla bean
- 400 ml cherry juice
- 1 cinnamon stick
- 1 star anise
- 2 cloves
Scrape a vanilla bean and add bean and seeds to saucepan. Then, add cherry juice and cinnamon stick. Place star anise and cloves in a tea strainer and submerge in liquid.
Preheat oven to 180°C (350°F). Zest lemon and orange into saucepan.
- 1½ tbsp cornstarch
- 3 tbsp water
Juice half of orange and half of lemon and pour juice into saucepan. Bring to a boil and continue boiling until liquid is reduced by half, approx. 8 – 10 min. Remove spices. In a small bowl, mix cornstarch with water until well combined. Gradually pour into saucepan while whisking continuously. Remove from heat.
Add mixed berries.
Lightly grease pie form. Spoon berry mixture into the bottom of a pie form.
Evenly distribute crumble topping over berries. Bake in a preheated oven at 180°C (350°F) until topping is golden, approx. 23 – 25 min. Enjoy warm with vanilla sauce, whipped cream or ice cream.