Apple crumble cake with walnuts

Ingredients for 1 servings:

• 150 g butter or margarine, soft
• 100 g sugar
• ½ tsp cinnamon
• 1 tbsp lemon zest, grated
• 1 pinch of salt
• 250 g flour
• 125 g walnuts, chopped
• 100 g rusks
• 500 g apples, tart ones, e.g. B. Boskoop
• 2 tbsp lemon juice
• 20 g icing sugar, for dusting
• Fat, for the shape
• Flour , for the shape

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

without egg

Grease and flour a tart or springform pan (28 cm diameter). Place the rusks in a freezer bag and mash with a rolling pin. Peel, quarter, and core the apples. Cut into thin slices and drizzle with lemon juice. Knead the softened butter with the sugar, cinnamon, lemon zest, salt, and flour into small, not too large crumbles. Mix the walnuts into the crumble. Press half of the crumble evenly onto the bottom of the tart pan with your fingers and sprinkle with the crushed rusk crumbs. Arrange the apple slices on top and then crumble the remaining crumble over the apples. Bake in a preheated oven at 170°C (convection oven) for 40 minutes. The crumble should be golden brown. Remove from the oven and allow to cool in the pan. Then carefully remove from the pan and dust with powdered sugar.