Organic Apple Crumble Tart

Apple cake with crumble

When you think of fun family occasions, grandma’s apple tart will instantly come to mind. A classic with lots of apples and crumble on top. This cake is probably the best apple cake you could imagine. But it does nothing for your waistline.

Almost as good as grandma’s apple crumble – just less sweet and with an extra something

If you watch what you eat but don’t want to miss out on a delicious slice of cake, we recommend trying this delicious apple crumble tart. With spelt flour and less sweetness, it may not look like granny’s classic, but this apple crumble cake tastes just as good.

It’s the tonka cream that makes the difference. Tonka and apple make such a great combination – they give a real burst of flavour to this simple crumble cake.

We only use raw materials from controlled organic farming and use raw cane sugar instead of classic white sugar. As our recipe components are vegan, the cake can easily be made into a vegan apple cake with crumble. Just use margarine instead of butter and a plant-based drink for the cream.

DE-001 Organic Inspection Body

Encores

You’ll also need:

• 500 g apples
• 150 g butter
• 1 egg
• 350 ml milk (1.5% fat)

To make a vegan version you’ll need:

• 150 g plant-based margarine
• 4 tbsp plant-based drink for the dough
• 350 ml plant-based drink for the cream

Preparation

1. First, preheat a conventional oven (top and bottom heat) to 180°C (fan oven 160°C) and line the bottom of a springform tin (26 cm in diameter) with baking paper and grease the sides.
2. Wash the apples, peel them if preferred, and cut them into cubes or slices.
3. Put the cake mix, soft butter or margarine and the egg into a mixing bowl and make them into crumbs using an electric hand mixer (dough hook).
4. Mix the cream powder with ¼ of the milk. Bring the rest of the milk to the boil and add the mixed cream powder. Bring to the boil again, stirring constantly.
5. Put ¾ of the crumbs into the springform and make a 2 cm high crust by pressing them firmly into the base and sides.
6. Add the tonka cream to the base. Spread the apple slices or cubes on top of the cream and cover with the rest of the crumble.
7. Bake the cake on the middle shelf of the preheated oven. Then leave to cool on a wire rack. Only remove the springform after it has cooled down.

Vegan method:

1. First, preheat a conventional oven (top and bottom heat) to 180°C (fan oven 160°C) and line the bottom of a springform tin (26 cm in diameter) with baking paper and grease the sides.
2. Wash the apples, peel them if preferred, and cut them into cubes or slices.
3. Put the cake mix, soft margarine and 4 tbsp plant-based drink into a mixing bowl and make into crumbs using an electric hand mixer (dough hook).
4. Mix the cream powder with ¼ of the plant-based drink. Bring the rest of the plant milk to the boil and add the mixed cream powder. Bring to the boil again, stirring constantly.
5. Put ¾ of the crumbs into the springform and make a 2 cm high crust by pressing them firmly into the base and sides.
6. Add the tonka cream to the base. Spread the apple slices or cubes on top of the cream and cover with the rest of the crumble.