In a large bowl, mix the all-purpose flour, hazelnut flour, oat flakes, granulated sugar, and baking powder. Add the cold butter and work with your hands until you get a sandy mixture. Add the egg and knead quickly to obtain a crumbly dough.
Peel the apples and cut them into thin slices. Place them in a bowl with the lemon juice, muscovado sugar, and cinnamon. Mix well so that the apples absorb the flavors.
In a baking pan lined with parchment paper, spread half of the crumbled dough on the bottom and lightly compact it with your hands. Pour the apple filling and distribute the pine nuts on top. Cover with the remaining dough, without pressing too much, to achieve a rustic effect.
Bake at 180°C for about 35-40 minutes, or until the surface is golden and crispy.
Let it cool before serving your crumble. Enjoy it warm, perhaps accompanied by a scoop of vanilla ice cream or a light cream.
Store in an airtight container at room temperature for 3-4 days.
Serve warm, perhaps accompanied by vanilla ice cream.
Italia, Lazio
| Energy (kcal) | 310.51 |
| Carbohydrates (g) | 32.62 |
| of which Sugars (g) | 17.3 |
| Fat (g) | 17.87 |
| of which Saturates (g) | 6.41 |
| Protein (g) | 5.47 |
| Fiber (g) | 2.76 |
| Sale (g) | 0.13 |
