Grandma's apple crumble pie (Streuselkuchen)

Apple crumble pie following grandma's style, best served hot from the oven with an ice cream on top

Recently I have been baking an apple crumble pie grandmother style and after "someone" sent around the picture on whatsup, everybody asked me to post the recipe here. This one is old school apple pie with yeast dough with some crumbles on top. I love it when it comes fresh out of the oven. When it is a bit older, it tastes a bit less interesting because it is too dry but I want to spice it up next time with a layer of pudding on top of the cake in which the apples can sink in so it will be less dry. Stay tuned if you are interested in that recipe, hoping to be able to make it soon. Anyway, here is the basic recipe. Enjoy baking and eating it :)



Ingredients:

• 500 g flour
• 21 g fresh yeast or 7 g dried yeast
• 250 ml lukewarm milk
• 1 egg
• 70 g unsalted butter
• 70 g sugar
• 1 pinch of salt

For the crumbles

• 300 g flour
• 125 g sugar
• 200 g butter
• a few drops of vanilla aroma (the real stuff made from vanilla pods)
• 1 table spoon of cinnamon

 The apples

• Piece of butter
• 1 apples
• 1 table spoon of (brown) sugar

Attention. I am always taking 10 - 20 percent less sugar, the cake is still very nice but not so sweet any more that you only taste the sugar

Sieve the flour and make a little pit in the middle. Pour the lukewarm milk in the pit and put the yeast inside. mix the milk, a teaspoon of sugar and the yeast a bit and cover everything up and wait for 5 - 10 minutes. Now add the rest of the sugar, salt egg and the butter. Mix everything for until you have a consistent ball of dough that is nice and shiny. Cover it up and put it to a rest for 30 minutes in a warm place. It should now have doubled in size.
In the meantime mix all the ingredients for the crumbleswith the hand until you got a consistent dough.
In the meantime I am peeling the apples and cut them in bite size pieces. I fry them in some butter with some sugar to create and a table spoon of brown rum. When the apples are fried and nicely caramelized take them out and put them aside.
Now get a buttered cake pan ready. Roll out the dough to the size of the cake pan and lay it in the pan. Then cover the dough with the apples and crumble the crumbles evenly on top. Pop the whole thing for 30 minutes in a preheated oven at 180°C. When the crumbles on top are getting a nice brown color, the cake should be about ready.
It tastes fantastic fresh from the oven with a bowl of vanilla ice cream on top.

Apple frying in brown sugar and rum

The yeast dough after it doubled in size

The dough for the crumbles

Pie with crumbles on top ready