In a large bowl, mix the all-purpose flour, hazelnut flour, oat flakes, granulated sugar, and baking powder. Add the cold butter and work it with your hands until you get a sandy mixture. Add the egg and quickly knead 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 the apples absorb the flavors.
In a baking pan lined with parchment paper, spread half of the crumble dough on the bottom and press it down lightly with your hands. Pour in the apple filling and spread the pine nuts on top. Cover with the remaining dough, without pressing too much, to create a rustic look.
Bake at 180°C for about 35-40 minutes, or until the surface is golden and crisp.
Let cool before serving your crumble. Enjoy it warm, maybe with a scoop of vanilla ice cream or a light cream.
Store in an airtight container at room temperature for 3-4 days.
Serve warm, maybe accompanied by vanilla ice cream.
Italia, Lazio
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| Energy (kcal) | 237.86 |
| Carbohydrates (g) | 27.82 |
| of which sugars (g) | 15.93 |
| Fat (g) | 12.87 |
| of which saturates (g) | 4.74 |
| Protein (g) | 3.97 |
| Fibre (g) | 2.68 |
| Salt (g) | 0.03 |
