Apple crumble

Easy to make and delicious to eat, apple crumble warms up autumn evenings.

Serves 4:

casserole dish or mould approx. 25 cm Ø
Butter from the Kern cheese dairy for the dish

800 g apples, cut into 1 cm cubes, from Thierry Miauton
1 dl apple juice, from HO DELice du pré-Mermoud
½ lemon, grated rind and juice

Crumble:
150 g flour, from HO DELice du Pré-Mermoud
90 g cold butter in small pieces, from the Kern cheese dairy
40 g sugar
½ tsp cinnamon, loose from Aventivrac

Vanilla ice cream, from Aventivrac

Preparation and cooking time: approx. 50 min

Place the diced apples in the buttered dish. Mix the apple juice, lemon zest and juice and pour over the apples.
Preheat oven to 220°C (hot air/swivel heat: 200°C).
Crumble: briefly knead the flour, butter, sugar and cinnamon so that the flour mixes with the butter and forms lumps. Spread over the apples.
Bake for 30-35 min in the middle of a hot oven.
Serve warm with a scoop of ice cream.