Apple and Blueberry Crumble Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 grams flour
- 150 g suar, brown
- 200 g butter
- 1 packet vanilla sugar
- 1 pinch (s) salt
For covering:
- 1 cup yogurt
- 50 ml milk
- 500 g quark
- 100 g suar, brown
- 2 egg (s)
- 40 g cornstarch
- 1 packet vanilla sugar
- 1 pinch (s) cinnamon powder
- 600 g apples
- 1 glass blueberries
Print Recipe
Pin Recipe Instructions
- Put all the ingredients for the dough in a bowl with the dough hook into crumble, knead by hand if necessary.
- Put about 2/3 of the dough in a greased springform pan and press lightly.
- For the topping, carefully stir together the quark, yoghurt, milk and sugar. Then add the eggs, cornstarch and the vanilla sugar packet and stir in. Spread on the crumble base.
- Drain the glass of blueberries well. Peel and clean the apples and cut into wedges. Distribute both on the quark mass. Spread the remaining crumble on top and sprinkle some cinnamon on top. Bake at 180 ° C for about 50 to 60 minutes. Then let the cake cool in the springform pan for at least half an hour.
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