John Myers
Ingredients for 1 servings:
- 400 g spelt flour
- 200 g sugar, of which 20 g for the pudding
- ½ pkt. vanilla sugar
- 1 tsp cream of tartar baking powder
- ¼ tsp salt
- 250 g butter or margarine
- 1 egg(s)
- 1 sachet of vanilla pudding powder or cream pudding powder
- 1 tbsp, heaped cornstarch
- 500 ml apple juice or orange juice
- 400 g apple
- 2 tbsp almonds, ground
- 2 tbsp oat flakes
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 5 minutes
Simple and quick
Line a springform pan with baking paper, preheat oven to 175 degrees top/bottom heat. Peel and core the apples, and cut into cubes as evenly sized as possible. Mix the flour, 180 sugar, vanilla sugar, baking powder, and salt. Add the butter and egg and knead. Pour 2/3 of the crumbly dough into the tart pan, press down firmly, and pull up an edge. Knead the remaining dough with 2 tablespoons of oatmeal and 2 tablespoons of almonds, then crumble into crumbles. Bring the vanilla pudding powder, starch, 20g sugar, and the juice to a boil, then stir in the apples. Pour onto the pastry base. Spread the crumbles on top. Bake for about 35 minutes. Let the cake cool, then sprinkle with powdered sugar. Tips: This is a great way to use up fallen fruit! In winter, add a little cinnamon to the crumbles.
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