apple crumble with hazelnuts   //vegan

 

for 8 small soufflé forms (8 cm)


2 apples

50 g coconut oil (room temperature)


dry ingredients

40 g hazelnuts, ground or chopped

120 g rice flour or chestnut flour

1/2 teaspoon ground cinnamon

pinch ground cardamom (optional)

50 g whole cane sugar (unrefined)

pinch of salt


 

Preheat oven to 170 °C. Core the apples and cut them into small and very thin slices. Spread the slices on the 8 forms.

Combine all dry ingredients in a bowl and mix them with a spoon. Add the coconut oil. Knead it with your fingers until you get a friable crumble dough. 

Divide the crumble dough into the forms with the apple slices. Bake for 16-22 minutes or until lightly golden.