Amarettini Apple Crumble

Makes one 9-inch round crumble

This is a rather standard recipe with an interesting little twist. The amaretti should be fairly easy to come by in most supermarkets in this country and are a very traditional type of cookie in Italy.

1/2 cup amarettini cookies
1 cup all-purpose flour
3 tablespoons sugar
a pinch of vanilla
a pinch of salt
5 tablespoons soft (!) butter
1 1/2 lbs apples, best if sour (e.g., Braeburn)
1 cup mixed berries, such as blueberries, currants or raspberries
1 tablespoons melted butter
2 tablespoons sugar
1-2 teaspoons ground cinnamon

Crumble the amarettini cookies (best done in a mortar if you have one) and work into dough with the rest of the ingredients.
Grease a round 9-inch cake pan with butter, sprinkle the (rather crumbly) dough evenly into the pan and press it down, for example with a flat-bottomed drinking glass.
Peel the apples and grate them into thin slices. Spread the slices over the flattened-out dough, mix sugar and ground cinnamon and sprinkle over the apples. Finally, pour the melted butter over it.
Bake in the pre-heated oven for about 40 minutes at 360°F.
Serve while still warm – accompanied with some vanilla ice cream if you like.


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