How to store baked crumble?

Name: Apple crumble
Cook time: 50 min
Total time: 50 min
Yield: 4P
Ingredients: Crumble; 100 g whole wheat flour; 45 g oats; 50 g pecan nuts; 50 g brown sugar; 125 g butter; Pinch of salt; 2 tbsp almond flakes; Filling; 4 Jonagold apples, washed; 1 knob of butter; 50 ml agave; 1 tsp ginger, finely grated; 1 tsp cinnamon

You can make crumble in advance and then warm it up again when you want to serve it. You can also freeze it, thaw it, and warm it up again. Crumble keeps for about 5 days in a closed container in the refrigerator.

Apple crumble

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50min

•

Easy

Caramelized apples with a crunchy nut-oat crust, delicious as breakfast or dessert! Discover my recipe here.

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Ingredients

What do you need?

Quantity: 4P

Crumble
100 g whole wheat flour
45 g oats
50 g pecan nuts
50 g brown sugar
125 g butter
Pinch of salt
2 tbsp almond flakes

Filling
4 Jonagold apples, washed
1 knob of butter
50 ml agave
1 tsp ginger, finely grated
1 tsp cinnamon

Crumble
100 g whole wheat flour
45 g oats
50 g pecan nuts
50 g brown sugar
125 g butter
Pinch of salt
2 tbsp almond flakes

Filling
4 Jonagold apples, washed
1 knob of butter
50 ml agave
1 tsp ginger, finely grated
1 tsp cinnamon

Preparation method

How do you make this?

Remove the core and cut the apples into pieces with the skin on. Meanwhile, heat the butter, agave, and ginger in a pan, let it foam a bit and stir in the cinnamon, then place the apple pieces on top.

Put all the ingredients for the crumble in a bowl and knead together until you have a crumbly texture and cover the apples with it.

Bake for 35 to 40 minutes in a preheated oven at 200°C, cover with foil if it colors too quickly, let cool slightly and serve.

Tips

Vary with the nuts Make the dish lactose -free by replacing butter with coconut oil for a gluten -free version: Replace the flour with gluten -free flower and use gluten -free oatmeal