Apple Pie with Cream Sauce on Crumble Dough

for the crumble dough

• Put all ingredients in a suitable bowl and knead to crumble (knead only until all ingredients are mixed). Grease the springform pan a little and work in about 2/3 of the dough, working up an approx. 5 cm high edge when everything is ready is as long as cool. Set aside the rest of the batter.
• For the brittle, roast the hazelnuts in a pan until golden brown, then take them out of the pan and place on baking paper. In the same pan, melt the 3 tablespoons of sugar with one tablespoon of water while stirring and then add the hazelnuts and let them become brittle over low heat while stirring. Then place on the baking paper, pull apart a little with 2 forks and let cool.
• Now preheat the oven to 180 °.
• Fill a bowl with cold water and add the lemon. Peel, quarter and core the apples, then cut into thin slices and add to the lemon water.
• Mix the sour cream with the vanilla sugar, the eggs and the vanilla pudding powder well for the topping. Pour the apples into a colander and drain well.
• Now get the pan and spread the hazelnut brittle on the bottom. Then spread the apples on top of it in layers (see also appendix) and cover with the icing. Now distribute the remaining crumble dough on top.
• Bake the cake on the middle rack for a good 50 minutes. Then take it out of the oven and just loosen the spring ring, let it cool down in the form on a grid for about 15 minutes. Then remove the mold completely and let it cool down on the wire rack.
• Appendix: ... if you want, you can spread a few raisins over the apples or add a few spoons of apple sauce over the apples.