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Crumble cake with red fruit compote – crumble cake

updated

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Ingredients for 1 servings:

  • 500 g flour
  • 175 g sugar
  • 1 packet of vanilla sugar
  • ½ tsp lemon zest
  • 350 g butter, soft
  • 1 cup of red fruit compote (500 g)
  • 1 pinch of salt
  • 2 tsp cinnamon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Very tasty in winter, with ice cream in summer, quick and easy.

Prepare a crumble dough, mixing everything except the cinnamon and red berry compote in a food processor. Press 2/3 of the dough firmly into a 26cm round baking pan as the base. Press the edges up to about 2cm. Pour in the red berry compote and cover with the remaining crumbles. Sprinkle with cinnamon (or omit if you don’t like it). Bake at 180°C (top/bottom heat) for about 45 minutes until golden brown. Let cool and serve with whipped cream or lukewarm with vanilla ice cream. Tip: I also use grated apple preserves or Dr. Oetker winter compote, depending on what I have at home.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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