German Apple Crumble
One of my favorite cakes! I often baked an apple crumble. Also as dessert for fundraiser events.
I am confident to say, my cakes always really were good.
With Nuttelex in the fridge, the vegan version was no trouble at all.
But going gluten and sugar free plus low fat, that was a challenge.
I haven't baked an apple crumble for a long time.
But this year I was really keen to enjoy a good German cake.
I needed a couple of cakes to create the perfect recipe. I also baked this cake for a close friend,
who had a special birthday. And let me say it this way,... the cake didn't last long, haha.
German apple crumble brings me back to my family. My home town and everything.
The smell of apple cake in the oven is just amazing. I so love it.
This cake is easy to bake, but takes a bit of time. It includes 4 steps,
The base,... the cake,...the apple filling,...and the crumbles.
But when everything comes together, you can relax.
Lets get started!
You need:
One 20cm spring form
baking paper
Part 1
the cake base - Ingredients:
50g oat flour
50g almond meal
8g Tapioca starch
24g coconut sugar
20ml almond oil
1 splash of water
Part 2
The apple filling:
270g grated apple (with skin on)***
30g organic raisins
1/2 tsp cinnamon
1 tsp coconut sugar
1/2 tbsp lemon juice
*** use red apples like pink lady, gala or braeburn.
Part 3
Cake batter ingredients:
60g oat flour
60g white Sorghum flour
4g (1,5 tsp) Tapioca starch
1/2 fresh vanilla pot (the seeds)
5g (1tsp) bi-carb soda (Al free)
1 tbsp (12g) coconut sugar
pinch of pink salt
40ml maple syrup
200ml homemade cashew milk
(mix 30g raw cashews with 200ml filtered water in a Nutribullet)
Part 4
Crumble ingredients:
50g almond meal
25g coconut sugar
25g white Sorghum flour
25g oat flour
30ml Maple syrup
Directions:
Preheat oven to 180C
1. Start with the base.
Mix all ingredients for the cake base into a bowl and mix to a smooth dough with your hands.
Use a 20cm baking spring form. Place baking paper on the bottom of the dish
and evenly spread the dough into the form. Use your hands or a spoon.
To make it not stick to your hand, use a bit of coconut oil in your hands.
Set aside until needed in the fridge.
2. Add all ingredients for the filling into a bowl and set aside.
3. Add all ingredients for the batter into a bowl and mix until smooth.
Remove base from the fridge and top the base with the batter.
4. Top batter with the apple mix.
But try to remove as much of the juice as it gets.
Otherwise it will be to moist and will soak the cake to much.
5. check the pic with how much of the juice was left in my bowl.
6. Make the crumbles. Mix all ingredients for the crumbles into a bowl and mix with your fingertips.
Top the cake with the crumbles evenly,
push everything a bit down and bake for 45 minutes in the 180C preheated oven.
If the crumbles should turn to dark, cover the dish with some foil or a lid.
7. remove from the oven and cool down complete. Best is to bake the cake one day ahead.
Resting time will be perfect for the cake.
You can rest the cake covered with a plate by room temperature (in Winter)
or in the fridge. But remove from the fridge at least 2 hours before you going to eat it.
8. plate up and sprinkle with organic icing,.... ENJOY :-)