Apple Custard Crumble
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.
Ingredients
- 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
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.
