Summary

Ingredients

For the dough:

• 375 grams flour
• 175 g butter
• 100 g suar
• 2 egg (s)
• 1 tablespoon milk
• 1 teaspoon Baking powder

For the filling:

• 2 points pudding powder, vanilla or cream flavor
• 625 ml milk
• 60 g suar
• 1 egg (s)
• 750 g quark, lean
• 250 grams sugar
• 2 points vanilla sugar

For the sprinkles:

• 175 g flour
• 125 g butter
• 125 g suar
• Apples or sour cherries for topping as required
• Lemon juice

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Instructions

1. Make a shortcrust pastry from the dough ingredients and refrigerate for about 1 hour.
2. In the meantime, cook a pudding for the quark filling made from pudding powder, milk and 60 g sugar and let it cool down a little, then stir the remaining ingredients of the filling into the pudding.
3. Now the shortcrust pastry is rolled out on a greased baking sheet and coated with the curd mixture.
4. Peel and quarter the apples, remove the core and cut the quarters into wedges, moisten with a little lemon juice so that they do not turn brown. Cover the quark mixture with the apple wedges or sour cherries. I usually do half and half (1 glass of sour cherries is enough for half and half and drained well beforehand).
5. Knead the remaining ingredients into crumble and spread on the fruit.
6. Bake at 170 degrees for about 50 minutes! Shouldn`t get dark!