Apple crumble with cream sauce

For 16 pieces
  • a little + 225 g soft butter
  • 400 g flour
  • 100 g Hazelnut brittle
  • 200 g + 75 g sugar
  • 1 P sachets Vanillin sugar
  • Salt
  • 5 Eggs (Gr. M)
  • 2 EL ground hazelnuts
  • 800 g Apples (e.g. Boskop)
  • 2 -3 tbsp lemon juice
  • 250 g Schmand
  • 1 packet Sauce powder 'Vanilla'
  • powdered sugar
30 minutes
easy
1.
Grease a springform pan (26 cm Ø). Knead flour, brittle, 200 g sugar, vanilla sugar, 1 pinch of salt, 225 g butter in flakes and 1 egg first with the dough hook of the hand mixer and then briefly with your hands to make crumbles
2.
Half of the streusel as a base in the moldspread and press on. Sprinkle the ground hazelnuts on top
3.
Peel, quarter and core the apples and cut into thin wedges. Drizzle with lemon juice and spread on the crumble base
4.
Mix the sour cream, 4 eggs, 75 g sugar and sauce powder and pour over the apples. Sprinkle the remaining crumble on top
5.
In the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the bottom rail (gas: see stove manufacturer) for about 50 minutes. Allow to cool in the mold. Sprinkle with powdered sugar before serving. Whipped cream tastes good with it
1 piece approx:
  • 410 kcal
  • 1720 kJ
  • 6 g protein
  • 20 g fat
  • 48 g carbohydrates

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