This recipe is very popular in our family and it is suitable for cold and dark winter evenings. It is also very easy to prepare.
Ingredients:
Crumble
3 dl of rye flakes
1 dl sugar
2 dl wheat flour
100g butter
0.25 tsp of salt
3 dl of rye flakes
1 dl sugar
2 dl wheat flour
100g butter
0.25 tsp of salt
Filling
500 g sliced sour apples
50 g butter
100 g of dark muscovado sugar
500 g sliced sour apples
50 g butter
100 g of dark muscovado sugar
Roast the rye flakes in a hot and dry pan.
Stir in a bowl hot rye flakes with sugar. The tip of hot mixing is that sugar melts around the flakes and forms a nice crunchy consistency.
Add flour, salt and butter and make a crumble.
Melt butter in pan and add muscovado sugar and heat a little until you get a homogeneous mixture. Add apples and heat until some juice will come out of the apples and apples will be slightly soft.
Add the apple mixture to the bottom of the baking tray and cover with crumb. Bake about 25 minutes and 200 C until crumble will have a beautiful, slightly brown color.
Serve warm and with vanilla ice cream.
Stir in a bowl hot rye flakes with sugar. The tip of hot mixing is that sugar melts around the flakes and forms a nice crunchy consistency.
Add flour, salt and butter and make a crumble.
Melt butter in pan and add muscovado sugar and heat a little until you get a homogeneous mixture. Add apples and heat until some juice will come out of the apples and apples will be slightly soft.
Add the apple mixture to the bottom of the baking tray and cover with crumb. Bake about 25 minutes and 200 C until crumble will have a beautiful, slightly brown color.
Serve warm and with vanilla ice cream.
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