Brebis d’Argental crumble with raspberry, granny smith apple and hazelnut

Preparation steps

Combine the raspberries and the granny smith apples cut into segments.
Mix the ingredients for the crumble until you get a crumbly mixture.
Arrange the crumble on baking paper.
Bake for 10 to 15 minutes at 180°C to 200°C.
Pour the jumbled up fruit, hazelnuts and crumble into the glass.
Garnish with chantilly cream.
Pour the raspberry coulis over the top.

😉Tip: You can swap the raspberries for fresh figs.