Lingonberry crumble with cardamom whipped cream

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).