Summary

Ingredients

For the sprinkles:

• 150 g butter or mararine, soft
• 100 g suar
• 0.5 teaspoon ½ cinnamon
• 1 tablespoon lemon zest, grated
• 1 pinch (s) salt
• 250 g flour
• 125 g walnuts, chopped

For covering:

• 100 g rusks
• 500 g apples, sour ones, e.., Boskoop
• 2 tablespoon lemon juice
• 20 g powdered suar, for dustin
• Fat, for the shape
• Flour, for the mold

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Instructions

1. Grease a tart or springform pan (28 cm diameter) and sprinkle with flour. Put the rusks in a freezer bag and mash them with a rolling pin. Peel and quarter the apples and remove the core. Cut into thin slices and drizzle with lemon juice.
2. Knead the softened butter with sugar, cinnamon, lemon zest, salt and flour to make small and not too large sprinkles. Mix the walnuts into the crumble.
3. Press half of the crumble evenly onto the bottom of the cake tin with your fingers and sprinkle with the crushed rusk crumbs. Spread the apple slices on top and then crumble the remaining crumble over the apples.
4. Bake in a preheated oven at 170 ° C for 40 minutes. The sprinkles should be golden brown. Take out of the oven and let cool in the tin. Then carefully remove from the mold and dust with powdered sugar.