Apple-Lingonberry Crumble

For 4-6

4 apples
1 ½ cup lingonberries
1 cup brown sugar
1 tsp potato flour

Peel apples and remove the core. Dice apples. Mix together diced apples, lingonberries, brown sugar and potato flour. Divide mixture in to portion casseroles and bake at 175 ºC for about 45 minutes or until apples are soft.

Crumble:

50 g of wheat flour
50 g butter
50 g sugar
20 g almonds
20 g FINN CRISP crispbread

Dice cold butter. Mix all ingredients together into crumbly mixture. Bake at 170 ºC until the color is golden brown.
Sprinkle crumb mixture on the top of warm apple-lingonberry bake. Serve with whipped cream.