The Germans love crumb-coated pastries. It’s called “Streusel” in German! In baking and pastry making, “streusel” means a crumbly topping of flour, butter and sugar that is baked on top of cakes, pies. Some modern recipes add spices and chopped nuts. The mixture can also be layered or ribboned in the middle of a cake. Some baked dishes which have a streusel topping are streuselkuchen, coffee cake, babka, and apple crisp. The term is also sometimes used for rich pastries topped with, or mixed with, streusel.
Ingredients for 1 baking tray: 1 kg apple, 2 tbsp lemon juice, 1/2 tsp cinnamon powder, 150 g sugar, 1 tbsp cornflour, 200 g flour, 100 g ground almonds, 2 tsp baking powder, 175 g soft butter, 2 tsp vanilla sugar, 4 eggs, 4 tablespoons milk, 60 g almond flakes,
For the crumble: 150 g flour, 150 g almonds, 150 g soft butter, 150 g sugar
Preheat the oven to 180 degrees. Cover a baking tray with baking paper.
Peel, quarter, core and finely slice or slice the apple. Mix loosely with lemon juice, cinnamon, 2 tablespoons sugar and starch.
Mix the flour with the almonds and baking powder.
Cream butter with remaining sugar and vanilla sugar.
Gradually add the eggs and beat well.
Add the flour mixture with the milk and stir everything together.
Pour the dough onto the baking tray and smooth it down. Sprinkle with almond leaves and cover with apples. Knead all the ingredients for the crumble into fine crumbs in a bowl and sprinkle over the apples. Bake the pie in a hot oven for about 45 minutes.