Healthier Version Of A Classic Recipe

Apple Custard Crumble

Average: 5 (2 votes)
(2 votes)
Apple Custard Crumble
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1 hr 30 min.

Healthy, because

Even smarter

Low-fat curd brings lightness to apple pie with crumbles and provides valuable protein, which the body can use as a building material in a variety of ways. The apples score points with the soluble fibre pectin, which supports healthy digestion without burdening the intestines.

If you like it a bit more chocolaty, you can spice up the crumbled dough with a little cocoa powder. For this apple pie we recommend sour apple varieties such as Boskop.


For the custard batter
1 kilogram Quark
5 Apple
125 grams softened butter
200 grams sugar
1 packet Vanilla sugar
½ lemon (juiced)
4 centiliters Calvados
4 eggs
4 tablespoons Semolina flour
1 packet Baking powder
1 packet vanilla pudding mix
butter (for the mold)
powdered sugar (for dusting)
For the crumble
100 grams Pastry flour
75 grams butter
75 grams sugar
1 pinch cinnamon
How healthy are the main ingredients?

Preparation steps


For the cake: Peel the apples, quarter, core and chop. Toss with the lemon juice and Calvados.


Drain the cheese in a fine sieve. Cream the butter, 100 grams (approximately 1/2 cup) sugar and vanilla sugar until fluffy. Separate the eggs and gradually stir the egg yolks into the butter mixture. Combine the semolina, baking powder and custard powder then fold in. Whip the egg whites until stiff with the remaining sugar. Fold the apples and quark into the batter then fold in the egg whites. Transfer to a greased and floured baking pan and smooth the top.


For the crumble: Mix the flour, butter, sugar and cinnamon with your hands until crumbly. Sprinkle over the cake and bake in a preheated oven at 180°C (approximately 350°F) for about 50-60 minutes. Remove from the oven and let cool in the pan. Dust with powdered sugar to serve.