Autumn crumble
A crumble cake with autumnal notes, made with apples and a crumble with hazelnut flour and cinnamon and baked in the oven all together. The result will be a sort of rustic tart cooked in the baking dish, with a crunchy part given by the crumble and a soft part given by the cooked apples. Served with a vanilla sauce to make everything more delicious, and if the sauce is still hot even better.
Method
Prepare the glass baking dish, alternatively an aluminum or ceramic baking dish is also suitable.
Wash the apples and peel them.
Cut the apples to remove the core, then cut into cubes.
Transfer the apples to the baking dish, mix with the sugar. Set aside and prepare the crumble.
Preheat the oven to 180°c static.
In a bowl, weigh together all the powders for the crumble, therefore flour, yeast, sugar, salt, flavourings. Mix the powders well and if there are lumps sift.
Add the melted coconut oil and mix until moist.
Sprinkle the crumble, crumbling it, over the apples and cook at 180°C for approximately 30 minutes, until the crumble becomes golden brown.
Cut the vanilla pod in half lengthwise and use the tip of a small knife to extract the seeds by sliding the blade over the pod.
Weigh the vegetable milk and vanilla seeds into a saucepan.
Weigh sugar, cornstarch and turmeric into a bowl and mix well.
Then pour the powders into the milk and mix with a whisk. If there are any lumps, blend with an immersion blender.
Cook on the stove over low heat, stirring constantly with the whisk, until it thickens a little and is cooked, about 85 degrees. Then transfer into a jug or container and cover with cling film so that it does not form a skin on the surface.
Now that the crumble is cooked, let it cool at room temperature for 15 minutes.
Sprinkle a little icing sugar over the crumble.
Serve hot together with the vanilla sauce, this is also good while still warm/hot.
