Autumn crumble

A crumble cake with autumnal notes, made with apples and a crumble made with hazelnut flour and cinnamon, baked together. The result is a sort of rustic tart cooked in a baking dish, with a crunchy crumble and a softer crust made with baked apples. Serve with a vanilla sauce to make it even more delicious, and if the sauce is still warm, even better.

Procedure

Prepare the glass baking dish; alternatively, an aluminum or ceramic pan will also work.

Wash and peel the apples.

Cut the apples so as to remove the core, then cut them 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 crumble ingredients: flour, baking powder, sugar, salt, and flavorings. Mix the ingredients well and sift any lumps.

Add the melted coconut oil and mix until the mixture is moist.

Sprinkle the crumble over the apples and bake in a static oven at 180°C for about 30 minutes, until the crumble is golden brown.

Cut the vanilla bean in half lengthwise and use the tip of a small knife to scrape out the seeds by sliding the blade over the bean.

In a saucepan, weigh the vegetable milk and vanilla seeds.

In a bowl, weigh the sugar, cornstarch and turmeric and mix well.

Then pour the powders into the milk and mix with a whisk, if there are lumps blend with an immersion blender.

Cook on the stovetop over low heat, whisking constantly, until it thickens slightly and is cooked through, about 85˚C. Then transfer to a jug or container and cover with plastic wrap to prevent a skin from forming on the surface.

Now that the crumble is cooked, let it cool at room temperature for 15 minutes.

Sprinkle a little icing sugar on the crumble.

Serve hot with the vanilla sauce, which is also good when still warm.