Apple crumble with whipped cream

Name: Apple crumble with whipped cream
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 7-10 Tbsp slightly + 225 g soft butter; 400 g Flour; 100 g Hazelnut brittle; 200 g + 75 g sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 5 Eggs (Gr. M); 2 TABLESPOONS ground hazelnuts; 800 g Apples (e.g. Boskop); 2-3 TABLESPOONS Lemon juice; 250 g Schmand; 1 package Sauce powder "Vanilla"; 7-10 Tbsp Icing sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

7-10 Tbsp slightly + 225 g soft butter
400 g Flour
100 g Hazelnut brittle
200 g + 75 g sugar
1 package Vanillin sugar
7-10 Tbsp Salt
5 Eggs (Gr. M)
2 TABLESPOONS ground hazelnuts
800 g Apples (e.g. Boskop)
2-3 TABLESPOONS Lemon juice
250 g Schmand
1 package Sauce powder "Vanilla"
7-10 Tbsp Icing sugar

Directions

1
Grease a springform pan (26 cm Ø). Knead flour, brittle, 200 g sugar, vanillin sugar, 1 pinch of salt, 225 g butter in flakes and 1 egg first with the dough hooks of the hand mixer and then briefly with your hands to form crumbles
2
Spread half of the crumble as a base in the mould and press on. Sprinkle with ground hazelnuts
3
Peel, quarter, core and cut apples into thin slices. Sprinkle with lemon juice and spread on the crumble base
4
Mix sour cream, 4 eggs, 75 g sugar and sauce powder and pour over the apples. Sprinkle the remaining crumbles on top
5
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) on the lowest rack (gas: see oven manufacturer) for approx. 50 minutes. Leave to cool in the mould. Dust with icing sugar before serving. Whipped cream tastes good with it