Apple Crumble 43

Method

1. Put the ice cream cones in a towel and crush them gently with a pan to small pieces.
2. Take the cold butter from the refrigerator and cut into pieces.
3. Mix the ice cream cones pieces with flour, sugar, almond powder and butter. Knead everything with your fingertips until a crumbly dough, but not too much time because the butter should not melt excessively.
4. Meanwhile, peel the apples and cut into pieces. Heat about 125 g butter in a pan and add the apples.
5. When the apples are a bit glazed, cover them with half of the Licor 43.
6. Bake the apples until they are about Al Dente, pour the other half of the Licor 43 over and add a bit of lime juice. Stir one more time, remove from heat and mix with the almond flakes.
7. Preheat the oven to 180 degrees and grease a baking tin with the butter. Cover the bottom with the Licor 43 Apple mixture and sprinkle the crumbly dough on this.
8. After half an hour the Apple Crumble 43 is ready. Enjoy your dessert!