Summary

Ingredients

For the shortcrust pastry:

• 180 g flour
• 0.5 teaspoon ½ baking powder
• 80 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 egg (s)
• 80 g butter

For the filling:

• 500 ml milk
• 2 packs pudding powder, (vanilla pudding powder)
• 3 cups sour cream
• 200 g suar
• 500 g apples
• some cinnamon
• some lemon juice
• possibly raisins

For covering:

• 150 grams flour
• 100 g butter
• 60 g suar
• cinnamon
• 50 g muesli, (e.. 5-rain mixture, basic muesli)

Print Recipe Pin Recipe

Instructions

1. Put the ingredients for the shortcrust pastry in a mixing bowl and knead briefly with a dough hook. Then place on a baking board and knead by hand to form a dough. If necessary, add a little more flour. Shape into a dumpling and chill in a covered bowl for about 30 minutes.
2. Mix the pudding powder with some cold milk, bring the rest of the milk to the boil, add the mixed powder while stirring and bring to the boil. Let the pudding cool. Mix the cooled pudding with the remaining sugar and sour cream.
3. In the meantime, wash the apples, peel them, cut them into thin wedges and mix them with the cinnamon and lemon juice in a bowl.
4. Put the flour, butter, sugar and cinnamon in a bowl and knead by hand to make crumbles. Mix the crumble with the muesli.
5. Knead the shortcrust pastry again and roll it out on a floured work surface and cover a springform pan (lined with baking paper / greased) with it. Then pour in the pudding mixture and top with apples and raisins. Then spread the crumble-muesli mixture on top. Bake at 200 ° C top / bottom heat for about 60 minutes.