{"id":48,"date":"2020-12-23T13:24:26","date_gmt":"2020-12-23T12:24:26","guid":{"rendered":"https:\/\/vanrooijen.info\/?page_id=48"},"modified":"2020-12-23T14:09:41","modified_gmt":"2020-12-23T13:09:41","slug":"appelcrumble","status":"publish","type":"page","link":"https:\/\/vanrooijen.info\/index.php\/kookkunsten-van-ma\/appelcrumble\/","title":{"rendered":"Appelcrumble"},"content":{"rendered":"\n<p>Het perfecte dessert of gebak: appel crumble met ijs! 20 minuten bereidingstijd, de oven doet de rest.<\/p>\n\n\n\n<p><strong>Nagerecht<\/strong><\/p>\n\n\n\n<p>8 personen<br>385 kcal<br>20 min. bereiden<br>25 min. oventijd<\/p>\n\n\n\n<p><strong>Keukenspullen<\/strong>:<\/p>\n\n\n\n<p>ovenschaal (20 x 30 cm, ingevet)<\/p>\n\n\n\n<p><strong>Ingredi\u00ebnten:<\/strong><\/p>\n\n\n\n<p>100 g tarwebloem<br>50 g ongezouten roomboter<br>75 g kristalsuiker<br>1 kg Elstar appel<br>2 tl gemalen kaneel<br>95 g ongebrande hazelnoten<br>2 el poedersuiker<br>8 bollen vanilleroomijs<\/p>\n\n\n\n<p><strong>Bereiden<\/strong>:<\/p>\n\n\n\n<p>1. Verwarm de oven voor op 200 \u00baC. Zeef het tarwebloem boven eenkom, voeg de boter en \u2154 van de suiker toe en kneed tot een kruimeligdeeg.<\/p>\n\n\n\n<p>2. Halveer de appels, verwijder het klokhuis en snijd het vruchtvlees inblokjes. Schep de appelblokjes met de rest van de suiker en de kaneelom in de ovenschaal. Hak de noten grof. Verdeel het kruimelige deegmet de noten over de appels.<\/p>\n\n\n\n<p>3. Bak de appel-notencrumble in de oven in ca. 25 min. goudbruin engaar. Bestrooi met de poedersuiker. Schep de crumble aan tafel op deborden en schep er een bol ijs bij.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Het perfecte dessert of gebak: appel crumble met ijs! 20 minuten bereidingstijd, de oven doet de rest. Nagerecht 8 personen385 kcal20 min. bereiden25 min. oventijd Keukenspullen: ovenschaal (20 x 30 cm, ingevet) Ingredi\u00ebnten: 100 g tarwebloem50 g ongezouten roomboter75 g kristalsuiker1 kg Elstar appel2 tl gemalen kaneel95 g ongebrande hazelnoten2 el poedersuiker8 bollen vanilleroomijs Bereiden: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":52,"parent":40,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-48","page","type-page","status-publish","has-post-thumbnail","hentry","post-preview"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/vanrooijen.info\/index.php\/wp-json\/wp\/v2\/pages\/48","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vanrooijen.info\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/vanrooijen.info\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/vanrooijen.info\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vanrooijen.info\/index.php\/wp-json\/wp\/v2\/comments?post=48"}],"version-history":[{"count":8,"href":"https:\/\/vanrooijen.info\/index.php\/wp-json\/wp\/v2\/pages\/48\/revisions"}],"predecessor-version":[{"id":71,"href":"https:\/\/vanrooijen.info\/index.php\/wp-json\/wp\/v2\/pages\/48\/revisions\/71"}],"up":[{"embeddable":true,"href":"https:\/\/vanrooijen.info\/index.php\/wp-json\/wp\/v2\/pages\/40"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vanrooijen.info\/index.php\/wp-json\/wp\/v2\/media\/52"}],"wp:attachment":[{"href":"https:\/\/vanrooijen.info\/index.php\/wp-json\/wp\/v2\/media?parent=48"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}