Whiskey Apple Crumble
Draussen gibt es den ersten Frost und die ersten roten Nasen. Die letzten Äpfel und Nüsse werden aus dem herbstbraunen Garten gelesen und in der warmen Küche wird daraus ein herrlicher Crumble zubereitet: Der süssliche Duft von Whiskey und gerösteten Haselnüssen strömt aus dem Ofen und alle rutschen am Küchentisch dicht zusammen. Gibt es eine schönere Jahreszeit?
Whiskey Apple Crumble
10 slightly sour apples
juice and grating of half a lemon
40ml of whiskey
20g of brown sugar
125g of butter
40g of hazelnuts
50g of ground almonds
50g of ground hazelnuts
100g of flour
100g of brown sugar
3g of salt 1 pinch of nutmeg
Peel and core the apples and cut into pieces.
Put into a pot together with the whiskey, brown sugar and lemon and simmer for 5 to 10 minutes.
Mix sugar, nuts, flour, salt and nutmeg in a big bowl. Cut up and add cold butter and knead with your hands until no more lumps of butter are visible.
Put the steamed apples into a baking pan and spread with the crumbles.
Spread the chopped hazelnuts and bake golden-brown at 180° for 40 minutes.
Put into a pot together with the whiskey, brown sugar and lemon and simmer for 5 to 10 minutes.
Mix sugar, nuts, flour, salt and nutmeg in a big bowl. Cut up and add cold butter and knead with your hands until no more lumps of butter are visible.
Put the steamed apples into a baking pan and spread with the crumbles.
Spread the chopped hazelnuts and bake golden-brown at 180° for 40 minutes.
