John Myers
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Crunchy Apple-nut-cinnamon Crumble Cake
The perfect crunchy apple-nut-cinnamon crumble cake recipe with a picture and simple step-by-step instructions.
dough
- 300 g Flour
- 1 pinch Salt
- 120 g Sugar
- 2 piece Eggs
- 1 packet Baking powder
- 250 g Lowfat quark
- 0,125 liter Sunflower oil
Sprinkles
- 400 g Flour
- 200 g Sugar
- 250 g Butter
- 1 tsp Ground cinnamon
filling
- 1250 g Apples from our own harvest
- 100 g Chopped hazelnuts
- 3 tsp Cinammon
- 2 tbsp Freshly squeezed lemon juice
- Dough: Process all ingredients into a smooth dough. Then chill for about 15 minutes.
- Roll out the dough thinly on a baking tray greased with butter and press up the edge.
- Streusel: Mix all the crumble ingredients together and knead to make crumbles.
- 4th filling: Wash, peel and core the apples. Then cut into slices and drizzle with lemon juice so that they don’t turn so brown.
- Now cover the dough with the apples and sprinkle cinnamon over the apple slices. Then spread the chopped nuts over the apples.
- Last but not least, spread the streusel over it and the cake is then baked to 200 degrees (lower rack) in the electric oven for about 40 minutes. 30-35 minutes are actually enough, but I wanted the edge and the crumble to be crispy.
- The cake is great. I like all kinds of crumble cake and think this one is particularly delicious.
- I’m really proud of myself. This is now my fifth simple cake and I hardly have to annoy my loved one with questions. In 10 years I’ll be showing you my first 3-tier wedding cake hihi.
- I will pass on another tip from Helga 4 Park the apples in lemon water, then they won’t turn brown. I did not know that. Thank you Helga.
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