Apple Krummeltorte

This is a sort of cross between a crumble that you from into a  pie crust to form the base then just crumb the rest on the top to give a crumble topping . it is best made in a spring loaded cake tin ring so that you can get it out in one piece and can be serve hot or cold . I think it was best just warm , and do not pack the base down to hard or thick as it just does not cook that well.  

You will need

904g/2lb. cooking apples

110g/4oz Demerara sugar

300g/10oz plain flour

2tbsp granulated sugar

1/2tsp baking powder

175g/40z butter

1 egg

1tsp vanilla essence

A good pinch of Demerara sugar

Stat by simply pealing your apples, coring them and tossing then in the Demerara sugar. Now you need to cook the apple for just a sort while for the filling no more than 6 to 7 minutes or they will go all mushy. Then take them of the heat and set to one side.

Now in a large bowl add the flour, sugar, and baking powder and mix together. Cut the butter in to the bowl and then rub it into the flour until you have a fine bread crumb. Beat the egg and the vanilla together then add this to the dry flour mix and work this until you have a dough. The dough need to be soft and not too stiff, if you need to add a few drops of water.

Roll out about half the dough and line the spring loaded cake tin across the bottom. Then use your finger to build up a little wall on the side but not too much. Now spoon your apple in to the centre of the dish, if you have a lot of juice leave that behind or your pastry will go all soggy. Another trick if you have some is sprinkling a little semolina across the base to soak up some of the apple juice.  You want to leave a gap all the way round the edge and keep the apples in the middle.

Now take the rest of the dough and crumble it up so it is in lumps, about the size of a raisin or sultana. Then sprinkle half of them over the top of the apple and loosely press them down, then the other half and just tap them down. If you have any Demerara sugar left give it a little sprinkle over the top .

Now in a preheated oven set at 200c/425f bake for about 25 to 30 minutes until nice and brown. Then take out of the oven and set to one side to cool for a moment.  As soon as you can get it out of the tin and on a cooling rack , but keep it on the base plate of the cake tin .

Then serve warm with cream or ice cream, or both.