Pearl barley crumble with apple



For the crumble 

100 g of flour 
100 g of powdered sugar
100 g of ground almonds
100 g of butter
1 tsp of cinnamon
a pinch of salt

For the creamy pearl barley 

250 ml of whole milk
150 ml of whipped cream 
100 g of pearl barley
50 g of powdered sugar 
a vanilla bean

apple compote from 5 sweet, crunchy apples


Pre-heat the oven to 180˚C.

First make the crumble. Put all the ingredients in a bowl and mix them together with the soft butter. Mix everything using your fingertips but don't knead. Make sure it stays crumbly. Put in the refrigerator for approximately 15 minutes to stiffen. Line a baking tin with parchment paper and spread out the crumble evenly. Bake until the crumble is golden brown.

Heat the milk, whipped cream and powdered sugar in a pan. Put the pearl barley in a strainer and rinse with cold water. Just before the milk starts to boil, add the pearl barley and the vanilla bean (sliced lengthwise). Boil gently for 10 minutes and then simmer on a low heat for another 35 minutes; let it cool afterwards.

Peel the apples, remove the cores and dice. Cook the apple cubes for approximately 5 minutes on low heat and let them cool.

Put the pearl barley in a bowl, add the apple cubes and cover with the crumble.


Logo_annette-van-ruitenburg 2015 A 


Recipes from Annette van Ruitenburg, de Waal Texel- Copyright ©2019 for Visit Wadden

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