Cherry butter crumble

Ingredients for 16 servings:

• 500 g flour
• 100 g butter
• 50 g sugar
• 1 egg(s)
• 1 pinch of salt
• 1 point spice(s) (Citroback)
• 1 point yeast (dry yeast)
• ¼ liter of milk
• 1,500 g cherry(s), from the jar
• 1 liter of juice (cherry juice)
• 200 g sugar
• 100 g cornstarch
• 1 tsp cinnamon
• 100 g butter
• 100 g sugar
• 200 g flour
• 1 tbsp vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Sift the flour into a bowl. Melt the butter, then knead the melted butter, sugar, egg, salt, Citroback, yeast, and lukewarm milk into the flour. Let the dough rise well, then roll it out and line a baking sheet. Dissolve the cornstarch in a little cherry juice. Bring the remaining juice to a boil with the sugar and cinnamon, stir in the juice and cornstarch, fold in the cherries, and spread evenly over the dough. Combine the butter, sugar, and vanilla sugar with the flour to form a crumble. Spread evenly over the cherry mixture. Bake for 20 minutes at 200°C.