Apple and chestnut flour crumble in a cocotte

Ingredients

For 1 serving

• Apple140 g
• Chestnut flour15 g
• Rice flour8 g
• Butter6 g
• Brown sugar6 g
• Cinnamonto taste

Contains: lactose,

In season: October – February

Method

1. Preheat a conventional oven to 190 °C and keep the butter in the fridge until you need it.
2. Wash the apple, quarter it, remove the core and cut it into cubes of about 1 cm; put it in a ramekin and dust with the cinnamon.
3. In a bowl mix the chestnut flour, rice flour and brown sugar, add the cold butter in small cubes and rub it in with your fingertips until you have crumbs: chestnut flour is naturally sweet and very absorbent, so the crumbs will be fine.
4. Scatter the crumble over the apple without pressing it down.
5. Bake for 20–22 minutes, until the top is amber and the apple is soft when pierced with a fork.
6. Let it cool for a few minutes before serving.