Method

• 1.
  Mix flour with 1/4 tsp salt flakes in a bowl, then add 1/3 cup (80ml) tepid water and oil. Knead to form a rough dough then transfer onto a lightly floured board and knead until well combined and smooth. Roll dough into a circle, about 28cm in diameter, then transfer to a baking sheet.
• 2.
  For the crumble mix, place the flour and butter in a bowl and rub with your fingers until mixture resembles breadcrumbs. Stir in the sugar and hazelnuts and mix to combine.
• 3.
  Preheat oven to 210°C.
• 4.
  For the apple topping, arrange apple slices in overlapping circles or rows on the dough base. Brush apple with melted butter. Combine icing sugar and ground cinnamon and sprinkle over the apple, then sprinkle over the crumble.
• 5.
  Bake for 18-20 minutes or until the base is crisp and the apple and crumble topping are golden. Scatter over extra toastsed hazelnuts and serve with creme fraiche.