Apple Crumble,

In a bowl casts flour, nuts, one third of sugar (for every 1 cup) and 1 salt pin. He cuts two thirds of butter in small cubes, without touching them with his hands so they do not melt. With a fork and with energy, he begins to break the butter, as if you were grinding avocado, incorporating it with flour and nuts, until small lumps.

She throws everything on a plate and put it into the fridge.

He turns on the oven and let it warm at medium-high temperature.

Take the apples, cut the top (Inside) Round and the Poto, Pellase and then cut them into quarters. To these, cut the inside with the seeds. You see leaving each piece in a bowl with lemon juice and a little sugar, so that they do not oxidize.

In a pot cast ½ cup of water (for every ½ cup of flour) with vanilla, put the apples and sprinkle on top of another third of sugar. Get the fire and once boil, bake for 10 minutes over medium heat with the covered pot. Time turned off, turn off the fire and let them rest.

In a frying pan (if you have one of a fierro you do everything there) melts over medium heat the rest of the butter and then cast the rest of the sugar.

Take the apples and drew for about 3 minutes. Then put them in a pretty way over a font for oven. He throws over the caramel that remained in the pan and then, with a ladle, wet the apples with the syrup that was left in the pot where he cooked.

The idea is to eat warm, so you can leave the fountain in the fridge and bake while eating. Before entering the oven, the crumble on top of the apples. You have to bake for 15 to 20 minutes, or until the crumble is brown. It serves with a good creamy ice cream.