Components
- 3 cups (tea) of boiled wine grapes (500 g / 2 large clusters)
- one green apple
- lemon juice from one lemon
- 1 tea cup of wheat flour
- 1/2 cup of demerara sugar (tea)
- 1/2 cup of rolled oats
- Half a teaspoon of roughly chopped nuts
- 100 grams of frozen butter
- A small amount of salt
Mode of preparation
- Set the oven to 200°C (moderate heat). Prepare a 27 cm diameter round ovenproof dish (or another shape with a capacity of 1.250 liters) suitable for baking.
- Rinse the grapes, halve them, and place them in a heatproof dish. Wash, dry, and slice the apple into 1 cm pieces. Remove the seeds, cut the slices into strips, then dice the strips into 1 cm cubes. Combine the chopped apple with the grapes and toss with lemon juice. Set aside.
- Combine wheat flour, sugar, oats, nuts, and salt in a bowl.
- Cut the butter into small pieces and add it to the bowl containing the dry ingredients. Combine by kneading with your fingertips until a thick dough forms.
- Spread the pharypha over the fruits in the refractory dish, ensuring it covers the entire surface without pressing down.
- Place in the oven and bake for approximately 30 minutes until it turns golden brown and crispy. Take it out of the oven and serve either warm or at room temperature. It pairs wonderfully with milk ice cream, whipped cream, custard, or creamy yogurt.
Purchase only what is necessary.
Store
Multipurpose Dish Set, Vibrant Colors, Acervo Panelinha Collection
Bamboo stopper featuring a handle, Maxwell & Williams
Tramontina Vegetable Knife
Collection of stainless steel bowls, Euro Inox
