I have prepared many times fruit under a crumble topping. I have tried a lot of fruits for this dessert. Everybody likes the classical version with apples. Strawberries with apples and rhubarb was excellent for my husband. My favourite combination is raspberries with blueberries and cherries, because it is intense and less sweet.

Today I would like to share with you the recipe for a variation of fruit under a crumble topping. I cover the apples and plums with hazelnut pastry. For my children this pastry was the best part of the dessert. They tried to negotiate a serving of pastry without the fruit. Neither I nor my husband gave in. Try this excellent autumn dessert and you will understand why.

The inspiration for this dessert comes from the magazine "Moje gotowanie" ("My cooking").

Ingredients (for 4 people)
dough:
80g of butter
75g of flour
75g of wholemeal flour
50g of minced hazelnuts
50g of fine brown sugar
half a teaspoon of cinnamon
fruit:
1 teaspoon of butter
4 apples
250g of plums
3 tablespoons of maple syrup
1 tablespoon of lemon juice
half a teaspoon of cinnamon

Mix together both kinds of flour, the nuts, sugar and cinnamon. Add the cubed cold butter and quickly knead into a dough. Cover with plastic wrap and leave in the fridge for one hour.
Heat the oven up to 180C
Wash the apples and plums and cube them. Melt the butter in a pan, add the fruit, lemon juice and maple syrup. Boil until the fruit is soft and the juice has almost fully evaporated. Put the fruit into some small casserole dishes.
Roll the dough out so it is not too thin. Cut rings from the pastry a bit bigger than the casserole dish. Cover the dishes with the dough, press a little and make a small nick in the centre. Bake for 30 minutes.

Enjoy your meal!

Try also
Stuffed apples
Tilslørte Bondepiker – Norwegian dessert by me
Rhubarb and strawberries under a coconut crumble topping