Summary

Ingredients

• 500g flour
• 250 g butter
• 2 egg (s)
• 150 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt

For covering:

• 300 g jam, raspberry

For the sprinkles:

• 170 g flour
• 80 g almond (s), round
• 130 g butter, (melted)
• 60 g suar
• 0.5 teaspoon ½ cinnamon, (can also be a bit more)

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Instructions

1. Knead a shortcrust pastry from the first 6 ingredients, roll it out on a smaller baking sheet size approx. 30 x 25 cm and place on the greased sheet and press down, pull up a little bit - spread the jam.
2. Make sprinkles and pour over them and bake at 170 ° for about 25-30 minutes.
3. For the crumble, mix all the ingredients well with a fork until the crumble forms (fine and coarser crumbles).