Warm, sweet and crunchy, that's my dessert

Today's 8th March, International Women's Day, and I wish all women all around the world a happy holiday. It should be every day, I know, not only once a year.

In Italy, the custom is to bring mimosa flowers to all women (and I already got mine). When I was growing up, in Bosnia, the custom was to give carnations, especially the red ones.

And this evening I'm going out with a group of girls (this is girls-only night everywhere :)))), I don't know precisely where, they said something about man-strippers °o°, I'll let you know.

Although I'm not really in top shape, have been fighting the cold (hopefully the last one this winter).

So I thought preparing a little healthy treat for myself today would help. There's still one serving left, anyone want to join me?



Apple and Oats Crumble

(2 servings):
1 big apple (or 2 small)
½ lemon (only juice)
1 TBspoon granulated sugar
¼ teaspoon cinnamon (or more if you like)
40 g oats (I used quick cooking)
25 g walnuts
30 g butter (+ for ramekins)
25 g powdered sugar
Red currants or strawberries or other red fruit for serving

Preheat the oven to 180°C.
Grease 2 individual ramekins with butter and set aside.
Peel the apple and cut in four parts, remove the seeds and the core, and slice each quarter.
Place the sliced apple in a bowl and mix with a tablespoon of granulated sugar and the juice from ½ a lemon.

Chop the walnuts and mix them with the oats, the cinnamon and the powdered sugar. Add the chopped butter and rub everything together with your fingertips to get coarse crumbs.
Place the apples in the ramekins and distribute the crumble mixture on top.

Bake for about 30 minutes until the apples are soft and the crumble on top golden and crunchy.
Remove from the oven, let the crumble rest for 1 minute, distribute the fresh fruit on top, and serve warm.
You can sprinkle the top with a little powdered sugar or red currants jam warmed up with little lemon juice.


Crumble di mele con fiocchi d’avena

(per 2 persone)
1 mela grande
½ limone (solo succo)
1 cucchiaio di zucchero semolato
¼ cucchiaino di cannella in polvere
40 g fiocchi d’avena
25 g noci
30 g burro (+ per imburrare le pirofile)
25 g zucchero a velo
Ribes o fragole o altra frutta rossa per servire

Riscaldate il forno a 180°C.
Imburrate 2 piccole pirofile individuali.
Sbucciate le mele, tagliatele in quarti e togliete i semi e il torsolo. Tagliate i quarti di mela a fettine.
Mescolate le mele con 1 cucchiaio di zucchero semolato e il succo di ½ limone.
Tritate le noci grossolanamente e mescolatele insieme ai fiocchi d’avena, la cannella e lo zucchero a velo.
Aggiungete il burro a fiocchetti e lavorate con le punte delle dita per amalgamare tutto e ottenere un composto granuloso. Lavorate velocemente per non scaldare troppo il burro.
Sgocciolate bene le mele e sistematele nelle pirofile. Distribuite il composto granuloso sulla superficie di mele.
Infornate e fate cuocere finché le mele diventino morbide e l’impasto croccante e dorato (circa 30 minuti).
Togliete le pirofile dal forno, lasciate riposare un minuto, distribuite la frutta sopra e servite il dolce ancora caldo.
Volendo potete cospargerli con lo zucchero a velo o un po’ di marmellata di ribes riscaldata con succo di limone.



Crumble od jabuka sa zobenim pahuljicama

(za 2 porcije)
1 velika jabuka (ili dvije manje)
½ limuna (sok)
1 žlica kristal šećera
¼ žličice cimeta u prahu
40 g zobenih pahuljica
25 g oraha
30 g maslaca (+ za posudice)
25 g šećera u prahu
Crvene ribizle ili jagode ili drugo crveno bobičasto voće za posluživanje

Uključite pećnicu na 180°C.
Namažite maslacem dvije manje vatrostalne posudice.
Jabuku ogulite, naražite je na četiri dijela i odstranite koštice. Narežite svaku četvrtinu na kriškice.
Pomiješajte narezane kriške jabuke s jednom žlicom šećera i sokom od limuna.
Orahe krupno sameljite ili nasjeckajte. Pomiješajte ih sa zobenim pahuljicama, šećerom u prahu i cimetom.
Dodajte maslac narezan na listiće, pa izradite vršcima prstiju da se sastojci povežu i da dobijete krupnije mrvice.
Ocijedite jabuke i rasporedite ih u posudice. Preko jabuke rasporedite mrvičastu smjesu i stavite peći dok jabuke ne odmeknu i mrvičasta smjesta postane hrskava i zlatno smeđa (oko 30 minuta).
Ostavite da odmori 1 minutu izvan pećnice, rasporedite odozgor voće i poslužite još toplo.
Po želji pospite šećerom u prahu, ili pekmezom od ribizli zagrijanim s limunovim sokom.