Apple Crumble 43

Hot or cold, the Apple Crumble 43 is the perfect dessert for Autumn!



80ml Licor 43

800g apples

225g self-rising flour

200g butter

100g ice cream cones

80g granulated sugar

70g flaked almonds

50g almond powder

1 packet of vanilla sugar

1 lime


  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!



Licor 43 on Instagram