Di: Wanda Ribolzi
Cuocere le mele con lo zucchero e lo zucchero vanigliato fino a quando saranno morbide, aggiungendo se necessario qualche cucchiaio di acqua. Lasciar intiepidire e disporre in 4 piccole cocotte in parti uguali.
Mentre le mele cuociono, preparare il biscotto impastando velocemente con le dita farina, burro, zucchero e mandorle: ne dovrà risultare un impasto disgregato e sbriciolato che dovrà essere disposto in parti uguali sopra le mele cotte.
Cuocere in forno preriscaldato a 160°C fino a quando l'impasto risulterà dorato. Sfornare, lasciar intiepidire e decorare con qualche lampone. Ottimo con della panna montata da servire a parte.
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