Apple crumble cake

Total time: 2hr 40m
Preparation Time: 35m

For 8 piece

Nutritional Information

Contains 563 Kcal, 10g Protein, 64g Carbohydrates, 30g Fat


  • Pastry
  • 100 g sugar
  • 250 g butter, soft
  • 1 parcel vanilla sugar
  • 2 pinches salt
  • 2 egg yolk
  • 375 g white flour
  • 2 tsp baking powder
  • Filling
  • 250 g half-fat quark
  • 1 bag vanilla pudding powder (for cooking, approx. 72 g)
  • 600 g apple (e.g. Boskoop), peeled, cored and sliced
  • Bake
  • icing sugar, to dust
  • Utensils
  • For a flan tin approx. 30 cm in diameter, greased and dusted with flour

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  • Pastry

    Place the butter in a bowl and stir in the sugar, vanilla sugar and salt. Mix in the egg yolks and continue to stir until the mixture turns paler in colour. Combine the flour and baking powder, add to the mixture, flatten the dough, cover and refrigerate for approx. 1 hr. Transfer 2/3 of the dough to the prepared tin, press down evenly, pull the dough upwards to the edge of the tin, cover and refrigerate for approx. 15 mins. Prick the dough base firmly with a fork.
  • Filling

    Thoroughly combine the pudding powder and quark, stir in the apples, spread the mixture over the dough base. Crumble the remaining dough by hand, sprinkle the crumble over the top.
  • Bake

    for approx. 50 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool on a cooling rack. Remove the cake from the tin, dust with icing sugar.
  • Shelf life:

    wrapped in cling film in the fridge for approx. 2 days.

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