Crumble of Westmalle and hazelnut

Name: Crumble of Westmalle and hazelnut
Ingredients: 200 ml Westmalle Dubbel; 45 g Apple syrup; 150 g Flour; 100 g Roasted hazelnuts; Salt to taste; 250 g Rye bread; 100 g Soft butter

The Westmalle makes this crumble deliciously rich in flavor.

Ingredients

200mlWestmalle Dubbel

45gApple syrup

150gFlour

100gRoasted hazelnuts

Salt to taste

250gRye bread

100gSoft butter

Preparation

Finely chop the hazelnuts in the food processor. Then finely chop the flour and rye bread as well.
Mix everything together in the food processor with the apple syrup, Westmalle Dubbel, and butter.
Shape the mixture into rolls (in foil) and freeze.
Grate the roll with a coarse grater onto a baking mat each time and bake at 120°C for about 20 minutes until crispy. Store the crumble airtight.

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