First of all, start preparing the filling: clean the apple and pumpkin and cut everything into cubes, preferably of a fairly similar size.
Then cook for at least 10 minutes (or until they become soft and slightly caramelized) in a non-stick pan with butter and brown sugar.
Then let it cool down.
Meanwhile, prepare the pastry: in a bowl, combine flour, hazelnut flour, yeast, egg, butter and sugar and knead quickly until you get a dry and "crumbly" consistency.
Put 2/3 of the mixture on the bottom of the mold lined with baking paper, trying to level and compact slightly.
Add the filling, leaving the edges free, then cover evenly with the remaining mixture and cook for about 35-40 minutes in a preheated convection oven at 180 ° C.
The pumpkin and apple crumble is ready: let it cool down at least, then cut it into slices and serve.
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