John Myers
Ingredients for 1 servings:
- 250 g butter
- 100 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- flavoring (lemon flavor), some rum nB
- 1 egg(s)
- 50 g almond(s), ground
- ½ tsp baking powder, 350 g flour
- 5 apples, approx. (so that the mold is filled to the top)
- 100 g sugar
- 1 packet of vanilla sugar
- 1 tsp cinnamon
- 100 g raisins (preferably soaked in rum)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
For springform pan
Peel, core, and coarsely slice the apples. Then mix with the cinnamon and sugar and set aside for 30 minutes. For the shortcrust pastry, knead all ingredients in a bowl until you have a crumbly dough. Pour about 2/3 of the dough into the greased springform pan and press it firmly onto the bottom and sides. The apples will have released their juices by now, so let them drain briefly in a sieve, then add the raisins and transfer them to the pan. Spread the remaining crumble on top and bake in the oven preheated to 180°C for about 60 minutes. After 40 minutes, cover with aluminum foil to prevent it from overcooking. This recipe is for a springform pan, but it can also be used with a regular springform pan. You may need to double the ingredients, depending on the diameter of the pan. Unfortunately, I haven’t tried it yet, as I find the square version very pretty and unusual. I always serve it with a dollop of fresh whipped cream! Since it’s similar to apple strudel, a scoop of vanilla ice cream would also work. Serve warm, though.
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