Apple crumble cake

Ingredients for 1 servings:

• 300 g flour
• 150 g brown sugar
• 150 g butter, cold
• 800 g apples, sour
• 1 packet of vanilla sugar
• 4 tbsp brown sugar
• ½ tsp cinnamon powder
• ½ lemon(s), juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Line the bottom of a 28 cm springform pan with baking paper and lightly grease the edges with butter. Preheat the oven to 180°C (top/bottom heat). Mix the first three ingredients with a dough hook until crumbly. Spread two-thirds of the mixture into the springform pan and press down firmly with a spoon. If you like, you can also form a small edge, but this will make the base thinner. Shape the rest of the dough into coarse crumbles with your hands and place in the refrigerator. Peel, quarter, core, and thinly slice the apples. Mix everything in a bowl with the vanilla sugar, brown sugar, lemon juice, and cinnamon powder and spread everything randomly on the bottom of the springform pan. Spread the remaining crumbles from the refrigerator over the apples. Bake in the preheated oven for about 45 minutes on the second rack from the bottom. It tastes best lukewarm with cream or ice cream. Note: The crumble base also tastes great with other fruits, such as pears, plums, cherries, and rhubarb. For crumble junkies: The dough ingredient ratio is 3:3:6. One portion = 50 g. The amount of crumble can therefore be varied by changing the proportions.