John Myers
Ingredients for 1 servings:
- 130 g spelt flour
- 30 g oat flakes
- 20 g almonds, ground
- 10 g almonds, chopped
- 70 g butter
- 50 g sugar
- ½ pack of baking powder
- 1 packet of vanilla sugar
- 1 egg(s)
- 1 ½ apples
- 100 g raspberries
- some cinnamon powder
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour
for an 18cm springform pan
Mix together the flour, sugar, ground and chopped almonds, oats, vanilla sugar, and baking powder. Add the eggs and butter, cut into small pieces, and knead everything into a dough using a dough hook. If the dough is too soft, add a few more oats. Pour just under 3/4 of the dough into an 18 cm springform pan lined with baking paper. Press it into the pan with your hand, pulling up the edges by about 2 cm. For the filling, cut half of the apples into small slices, add the raspberries, and scatter the remaining apples in small pieces on top. Sprinkle with a little cinnamon and sugar. Sprinkle the remaining dough in crumbs over the fruit. Bake in an oven preheated to 175 °C (fan oven) for about 35 minutes on the middle rack. Tip: The dough is also suitable for a pure apple filling or a poppy seed filling.
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