Blueberry-apricot layer cream with oatmeal-almond crunch
easy
15 mins
15 mins
Ingredients
- 25 g Butter
- 3 TABLESPOONS demerara sugar
- 1 TABLESPOON + 1 tsp honey
- 100 g crunchy oats
- 50 g chopped almonds
- 200 g Blueberries
- 450 g Whole milk yoghurt
- 1 package Vanillin sugar
- 3 small apricots
- 1 TEASPOON Lemon juice
- 7-10 Tbsp Grease
Directions
- 1
For the almond crunch, melt butter in a pot. Stir in brown sugar and 1 tablespoon honey. Add oat flakes and almonds and roast for 2-3 minutes. Spread the mixture on a greased baking tray.
- 2
Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 7-10 minutes until golden brown. Let the almond crunch cool down.
- 3
Sort the blueberries, wash them and let them drip off on kitchen paper. Puree yoghurt, vanilla sugar and blueberries - except for some for decoration. Wash the apricots, grate them dry and halve them.
- 4
Remove the stone and cut the apricot halves into small cubes.
- 5
Mix apricots, 1 teaspoon honey and lemon juice. Roughly chop or break the almond crunch. Layer apricots, almond crunch and yoghurt in glasses. Decorate with blueberries.
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