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, a tart covered with a dough based on whole wheat flour, flour and oat flakes, chopped walnuts and hazelnuts. Inside a delicious filling based on 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 the VIDEO 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, dehydrated blueberries 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!
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
70 milliliters of grappa (or milk)
a sachet of baking powder
110 grams of lard or butter
a large pinch of salt
a pinch of cinnamon
FOR THE FILLING:
200 grams of apricot jam
60 grams of walnuts and hazelnuts
2 teaspoons of sugar
a pinch of salt
a pinch of cinnamon
For the dough of crumbled with whole wheat flour: put on the countertop the integrala finger flour and oat flour, both sifted. Add the yeast, walnuts and hazelnuts coarsely chopped, oatflakes and brown sugar. Combine the salt and egg yolk. Mix with your fingertips until the yolk is not absorbed, then add the lard. Continue to work the dough always with your fingertips and lightly and combine the grappa. You have to work the dough by rubbing it so that it forms 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, sugar, 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 cake bowl with half the dough letting the crumbs fall 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 crumbled dough. 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 with the dough.
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!