6 spoonfuls of granulated sugar
1 pinch of powdered cinnamon
1 vanilla pod
6 apples, cored but with their peel – 3 of which grated and 3 diced
½ lemon
100g plain flour
2 spoonfuls cane sugar
50g cold butter cut into small cubes
4 spoonfuls of muesli with walnuts (replaced with a plentiful amount of Prato cantuccini biscuits)

While heating a pot, grate three apples with their skins.
To make the caramel, place the granulated sugar in the hot pot, add a pinch of powdered cinnamon and the seeds of one vanilla pod.
As soon as the sugar is golden, add the grated apples, stirring with a wooden spoon to form a caramelised puree.
After obtaining a puree and turning down the heat under the pot, cut the remaining apples into little cubes and add them to the pot along with the rest of the mixture, grating the lemon peel over it and adding the juice of half a squeezed lemon to it. At this point, turn off the heat.
To make the crumble topping, put the flour, 2 spoonfuls of cane sugar and the butter into a bowl and then, using your hands, rub it together to create a crumble. Once you have made the crumble base, the recipe tells you to add the muesli, but instead I roughly crumbled (but not too roughly) a good amount of the Prato biscuits, to create the same crunchy effect that the muesli would have given it. Place the crumble mixture onto the apple mixture and put it into the oven for at least 12 minutes.