Crumbled wheel with oatmeal and apples

Procedure

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!