Whole Grain Apple Crumble Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 g wheat flour, (whole rain)
- 200 g mararine
- 1 egg (s)
- 3 tablespoon honey
- 1 pinch (s) salt
For the filling:
- 1 kg apples
- 1 small lemon (s), untreated, juice it
- 1 tablespoon honey
- 1 tablespoon, leveled cinnamon
- 2 tablespoon cane sugar
- 2 tablespoon rum
- raisins
For the sprinkles:
- 200 g wheat flour, (whole rain)
- 100 g cane suar
- 150 g mararine
- 1 packet vanilla sugar, (Bourbon vanilla), organic
Print Recipe
Pin Recipe Instructions
- Quickly crumble the flour, margarine, egg, a pinch of salt and 3 tablespoon honey together and knead into a smooth shortcrust pastry. If the dough gets too sticky, just add a little more flour. Chill the dough for 30 minutes.
- For the filling, peel, core and peel the apples, put them in a bowl, pour the juice of a small lemon over it, add the honey, cane sugar and the rum and let the apples steep for a while until they release the juice.
- Roll out the chilled dough quickly on the floured work surface, place in a greased springform pan and press down on the bottom and sides (the dough tends to crumble, then simply chop up and press firmly. Put the apples on top.
- For the crumble mix the flour with sugar and vanilla sugar and crumble with the margarine. Put the crumble on the apples.
- Bake the cake in the preheated oven at 180 ° C (top / bottom heat) for about 1 hour.
- If you replace the margarine with butter and leave out the rum, the recipe is even whole foods.
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