Flowers Winter Crumble

Ingredients for 4 servings:

• 3 apples (Boskoop)
• 150 g blueberries (fresh or frozen – thawed!!)
• 100 g butter
• 100 ml orange juice
• 60 g sugar, brown
• 1 pinch of salt
• 2 tsp cinnamon
• 100 g flour
• 1 packet of vanilla sugar
• 50 g almond(s), chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

with apples, blueberries and a subtle hint of cinnamon

For 4 ovenproof casserole dishes: Wash, peel, quarter, core, and thinly slice the apples. Heat 30g of butter in a non-stick pan and briefly sauté the apple slices. Don’t let it get too soft! Pour in 100ml of orange juice and simmer with the apples for about 8 minutes. Meanwhile, for the crumble, mix 80g of softened butter with the sugar, a pinch of salt, and cinnamon using a dough hook. Knead in about 100g of flour until crumbles form (I knead the flour in with my hands). If you like, you can now knead up to 50g of chopped almonds into the crumble. Add the vanilla sugar and the (thawed) blueberries to the apples and stir briefly. Spoon this mixture, along with the liquid, into 4 ovenproof dishes or cups. Spread the crumbles on top and bake in a preheated oven at 200°C (180°C fan oven) for 30 minutes until golden brown. Let cool slightly and serve warm. Tip: Gingerbread spice also gives the crumble a pleasant, wintery aroma. Vanilla or cinnamon ice cream goes wonderfully with it!