Apple crumble à la Beati

Ingredients for 1 servings:

• 400 g flour
• 200 g sugar
• 225 g butter, cold
• 1 packet of Bourbon vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 100 g hazelnut brittle or almond brittle
• 2 tbsp almonds, ground
• 800 g sour apples, e.g. Boskoop
• 4 tbsp schnapps (apple brandy)
• 1 pinch of cinnamon
• 1 tsp powdered sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

For the shortcrust pastry: Mix the flour, sugar, butter (cut into pieces), vanilla sugar, salt, egg, brittle, and ground almonds with a dough hook, then mix into crumbles by hand. Grease a 26cm tart tin, fill with half of the crumble, and press it into the base. Filling: Peel, core, and quarter the apples, then cut into wedges. Spread evenly over the base and drizzle with apple cider vinegar. Knead the cinnamon into the remaining crumble and spread it over the apples. Bake in a preheated oven (E 200°C / fan oven 175°C / gas mark 3) on the bottom rack for about 50 minutes. Cover with aluminum foil about 15 minutes before the end of the baking time, if necessary. Once cooled, dust with powdered sugar. Serve with vanilla ice cream, vanilla sauce, or sweet cream.