Summary

Ingredients

• 470 g suar
• 100 g hazelnuts
• 100 g walnuts
• 400 g butter
• 700 g flour
• 2 teaspoons, leveled baking powder
• 2 packs vanilla sugar
• 1 pinch (s) salt
• 4 medium egg yolks
• 1 ½ kg apples, tart
• 1 lemon (s), juice and grated zest it, or Citroback
• Fat, for the tin
• Breadcrumbs, for the tray

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Instructions

1. Caramelize 120 g sugar in a pan without fat. Add nuts and turn in them. Spread on baking paper and let cool down.
2. Melt the butter and let it cool down a bit. Mix the flour with baking powder, vanilla sugar, salt and 300 g sugar. Add the fat and egg yolk and work everything into crumbles.
3. Grease a fat pan (approx. 338 cm) and sprinkle with breadcrumbs. Press 2/3 of the breadcrumbs into the drip pan as a base.
4. Roughly chop the brittle and mix well with the remaining crumble dough except for 4 tablespoon.
5. Peel and quarter the apples and remove the core. Cut the apples into wedges, mix well with 50 g sugar, lemon juice and zest and spread on the crumble base. Put the brittle crumble on top.
6. Bake in a preheated oven at 175 degrees (convection 150 degrees) for 50-60 minutes. Let cool down. Sprinkle with the remaining brittle.
7. Cinnamon cream tastes good with it.