Summary

Ingredients

For the shortcrust pastry:

• 175 g flour
• 90 g suar
• 1 teaspoon vanilla sugar
• 1 teaspoon Baking powder
• 1 egg (s)
• 100 g mararine

For covering:

• 1 pack poppy seeds - baking
• 4 apples, cut very small or chopped in a blender
• 1 tablespoon sugar
• 0.5 teaspoon ½ cinnamon

For the sprinkles:

• 100 grams flour
• 50 g butter, soft
• 50 grams sugar
• 1 tablespoon honey

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Instructions

1. Knead the ingredients for the shortcrust pastry into a smooth shortcrust pastry and chill for about 1/2 hour.
2. Put in a springform pan (regardless of whether it is 28 or 26 cm in diameter, it will be higher or lower depending on what you like) and press apart.
3. Mix the poppy seed baking with the apples, sugar and cinnamon, place on the shortcrust pastry base and smooth out.
4. Knead the ingredients for the crumble and spread it on the poppy seed and apple topping.
5. Bake at 180 ° C top and bottom heat for about 50 minutes.