Grandma Ida's apple crumble cake

Ingredients for 1 servings:

• 300 g flour
• ½ tsp baking powder
• 200 g butter or margarine
• ½ lemon(s), grated peel
• 1 packet of vanilla sugar
• 100 g sugar
• 1 egg(s)
• 1 pinch of salt
• 200 g flour
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g butter
• 1 tsp cinnamon
• 1 ½ kg apples, e.g. B. Boskoop
• Fat for the mold
• butter flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Shortcrust pastry: Pile the flour on the table to form a “volcano,” pour the egg into the hollow, and spread the other ingredients around the edge of the volcano. Cut the butter/margarine into flakes. Now you need to knead quickly, because if the dough gets too warm, it won’t stay firm and will keep falling apart. Let it rest in a cool place for half an hour. While the dough rests, peel and dice the apples. For the crumble, put all the ingredients in a bowl and knead until they crumble; this happens naturally. Spread the shortcrust pastry on a greased baking sheet and top with diced apples. Add the crumble topping and sprinkle with butter flakes. Bake at medium heat (200°C) for about 20-30 minutes. My friends love it and always fight over the last pieces!