Grandma's crumble cake with choice of fruit

Ingredients for 1 servings:

• 200 g butter
• 200 g sugar
• 3 eggs
• 1 pinch of salt
• 1 lemon(s), untreated – grated peel (or Citroback)
• 380 g flour
• 1 packet of baking powder
• 125 g butter
• 200 g flour
• 150 g sugar
• 25 g almond(s), chopped
• ½ tsp cinnamon
• 2 jars of sour cherries (720ml) or red wine plums from the jar, pears, apricots or gooseberries
• 1 tsp powdered sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

*from grandma’s notebook*

Dough: Cream butter and sugar until fluffy, then gradually beat in the eggs. Then add salt and half the lemon zest. Sift flour and baking powder over the dough and stir in (I also do it without sifting). Spread the dough onto a greased baking sheet. Crumble: Cream butter until fluffy, then add flour, sugar, almonds, remaining lemon zest, and cinnamon (not for gooseberry topping), and knead into crumbles. Topping: Drain the fruit well. Alternate the crumb and fruit diagonally in strips over the dough and then bake in the oven (preheated to 180°C top and bottom heat) for about 35 minutes (should be golden yellow). Allow to cool, then dust with powdered sugar. Double cream goes well with this. Enjoy! Tip: Crumble goes really well with red wine plums (or plums without red wine) with chopped walnuts or hazelnuts, and with apricots, sometimes with pistachios.