Ingredients
40 g white beans or red lentils
40 g rolled oats
50 g ground almonds
60 g sugar
50 g butter
2 apples
1 pinch of salt
Juice of 1 lemon
Vanilla sugar
Cinnamon

Preparation
Pour cold water over the beans or lentils in a pan, cover and leave to soak overnight in the fridge. The next day, strain, rinse the beans or lentils well and cook in fresh water until soft (beans approx. 1 hour, lentils approx. 15 minutes), strain, rinse and leave to cool.
Core the apples and cut into approx. 1 cm cubes, sprinkle with lemon juice and mix with vanilla sugar and cinnamon.

Preheat the oven to 200 degrees. Grease the ovenproof dishes, mix the apple pieces and beans or lentils and divide between the dishes.

For the dough, mix the rolled oats with the ground almonds, sugar, a pinch of salt and a pinch of cinnamon, then add the softened butter in flakes and knead into coarse crumbs with the remaining ingredients. Cover the apples and beans with the crumble.

Bake in the oven for approx. 20 minutes and serve warm.

Recipe by Elisabeth Edl