Apple crumble with hazelnuts

Ingredients for 1 servings:

• n. B. Butter for the mold
• 50 g oat flakes, gluten-free
• 60 g buckwheat flour
• 30 g coconut blossom sugar
• ½ tsp cinnamon
• n. B. Salt
• 50 g butter, soft
• 50 g hazelnuts
• 2 large apples, sour, e.g. Braeburn

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Preheat the oven to 180°C (top/bottom heat). Grease an ovenproof casserole dish with butter. Mix the oats, buckwheat flour, coconut blossom sugar, cinnamon, and salt. Add the softened butter and knead into crumbles. Roughly chop the hazelnuts and fold in. Refrigerate the crumble until ready to use. Peel, quarter, core, and cut the apples into small pieces. Arrange the apple pieces in the casserole dish. Sprinkle the crumble evenly over the top and press down lightly. Bake the crumble on the middle rack of the preheated oven for about 25 minutes, until the crumble is golden brown. Serve lukewarm. Note: The crumble is especially crispy thanks to the chopped hazelnuts, which I mix into the oat crumble before baking. I make the apple crumble with butter; for a vegan version, coconut oil or vegetable margarine works well.