Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. For the crumble mix the flour with sugar and vanilla sugar and crumble with the margarine. Put the crumble on the apples.
5. Bake the cake in the preheated oven at 180 ° C (top / bottom heat) for about 1 hour.
6. If you replace the margarine with butter and leave out the rum, the recipe is even whole foods.