- For the topping
- 1 kilogram Apples (such as Boskop)
- 4 tablespoons Lemon juice
- 290 grams Sugar
- 1 pinch Cinnamon
- For the crumble
- 400 grams Pastry flour
- 1 teaspoon Baking powder
- 120 grams peeled, ground almonds
- 1 pinch Salt
- 250 grams cold Butter
- In addition
- 2 tablespoons Powdered sugar (for dusting)
For the topping: peel apples, cut into quarters and core, cut into slices. Drizzle with lemon juice, add 120 grams (approximately 4 ounces) of sugar and cinnamon. Simmer, covered, on low heat for about 3-5 minutes or until apples are al dente.
Line springform pan with parchment paper.
For crumble: combine flour, baking powder, remaining sugar (170 grams) (approximately 6 ounces), almonds and salt in a bowl. Cut butter into small pieces and add to flour mixture. Crumble with your hands. Arrange half of crumble in a pan and press firmly. Arrange apples on top and sprinkle with remaining crumble. Bake in preheated oven at 175°C (approximately 350°F) for about 50-55 minutes or until golden brown. Dust with powdered sugar and serve.