Summary

Ingredients

For the dough:

• 250 g flour
• 100 g suar
• 100 g butter
• 2 egg (s)
• 1 teaspoon Baking powder
• 1 packet vanilla sugar

For covering:

• 700 g apples (e.. fallen fruit), peeled and diced
• 3 tablespoon sugar
• 1 packet custard powder, vanilla flavor
• 350 ml white wine, lovely

For the sprinkles:

• 100 g butter
• 100 g suar
• 150 grams flour

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Instructions

1. Knead a shortcrust pastry from the dough ingredients and place in the refrigerator.
2. Pour 100 ml of the white wine into a cup and mix the vanilla pudding powder in it. Bring the rest of the wine with the apples and the sugar to the boil and simmer for 10 minutes over a low heat, stirring repeatedly. Then briefly chop the apples with the potato masher. Stir in the dissolved pudding powder and cook for another 3 minutes. Always stir so that nothing attaches to the bottom of the pot. Remove from heat and set aside.
3. Knead the crumble from the butter, sugar and flour with your hands.
4. Grease a springform pan (26 cm) and line it with the shortcrust pastry, a 3 cm edge must be pulled up. Pour in the apple mixture and smooth it out, spread the crumble evenly on top.
5. Bake the cake in a preheated oven at 180 degrees hot air for 60 minutes.
6. I always use windfalls for this cake.