The sweet today is a scream: Complete with crumbled oatmeal and apples, enriched with nuts, hazelnuts and apricot jam. Is’ my personal reworking of Grand Cereals Mulino Bianco, a biscuit with a pleasant and intense flavor, wholemeal flour and lots of dry and dehydrated fruits. I've turned into a crumbled, an indoor tart with a dough made of wheat flour, flour and oat flakes, chopped walnuts and hazelnuts. Inside a tasty stuffing from apples, dried fruits and apricot jam, in order to exploit the natural sugar of the fruit and the one already contained in jam.
Here on my YouTube channel you can watch theVIDEO RICETTA of ricotta crumble to figure out how to work the dough for crumbled, which requires a processing a bit’ particularly because it does not spread but 'cast’ into the pan. Obviously, I invite you to have a look at all my CRUMBLED CAKES RECIPES to find something tasty that can inspire.
Is’ very important to add a good pinch of salt dough is both the stuffing made with apples and jam, because the flavor will enhance the sweet taste. If you want, Also you can add to stuffing raisins, dried cranberries or currants found in hot water. As for the type of apples, I used the apple annurca, which it has a pleasant acidity, but any kind of apple goes well: Fuji, Stark, Renette or Granny Smith for a stronger taste. So try this integral with crumbled oatmeal and apples and let me know. Have a nice day!
Crumbled COMPLETE WITH ROLLED OATS, NIGHTS, NUTS AND APPLESPrint This
- DOSES FOR A PIE FROM 22-24 CM IN DIAMETER:
- 250 grams of wheat flour
- 80 grams of oatmeal
- 60 grams of oatmeal
- 50 grams of walnuts and hazelnuts
- 100 grams of brown sugar
- 1 egg yolk
- 60 milliliters of brandy
- a sachet of baking powder
- 90 grams of lard or butter
- a large pinch of salt
- a pinch of cinnamon
- FOR THE FILLING:
- 3 apples
- 150 grams of apricot jam
- 60 grams of walnuts and hazelnuts
- a pinch of salt
- a pinch of cinnamon
For the dough of the crumbled with wholemeal flour: put on the countertop the integrala finger flour and oat flour, both sifted. Add the yeast, walnuts and hazelnuts coarsely chopped, oatmeal and sugar cane. Combine the salt and egg yolk. Mix with your fingertips until the yolk is not absorbed, then add the lard. Continue working the dough again with the fingertips and lightly and add the brandy. You have to work the dough rubbing it in such a way as to form crumbs. If you have doubts, look at the VIDEO RICETTA of ricotta crumble to see live how to work the dough to perfection.
For the filling, Peel apples, remove the core and cut into small pieces. Add the apricot jam, a pinch of salt and a generous pinch of cinnamon, walnuts and chopped hazelnuts and stir with a spoon to mix everything.
Grease and flour a cake Pan (preferably in zip), coat the bottom of the pan with half of the mixture leaving the falling crumbs from above and without pressing. Pour the filling into the pan made from apples and apricot jam and level it with care, then cover the filling with the rest of the mixture to the crumbled. Even in this case, you have to drop crumbs on the filling and even on the sides, without pressing, so that the cake is completely covered dall'impasto.
Preheat oven to 200 degrees static. When it is hot, bake the integral crumbled and bake for 10 minutes. Then lower the temperature to 170 degrees and continue cooking for another 35 minutes or until golden on the surface will not be crumbled. Bake the cake and let it cool completely. Remove from the crumbled cake pan and sprinkle with powdered sugar. Bon appétit!