Herfstige appelcrumble
Een heerlijke fruitige crumble met het perfecte seizoensproduct: appels en speculaas!
See recipe- Crumble | 140 grams wheat flour
- Crumble | 60 gram kristalsuiker
- Crumble | 60 grams granulated sugar
- Crumble | 2 crumbled speculaas cookies
- Crumble | 30 grams melted butter
- 170 grams wheat flour
- 100 grams granulated sugar
- 5 crumbled speculaas cookies
- 1 tablespoon cornstarch
- 1.5 teaspoons baking powder
- half a teaspoon baking soda
- a pinch of salt
- 190 ml (plant-based) milk
- 150 grams apple sauce
- 30 grams sunflower oil (or melted butter)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla flavor
Requirements
- Preheat your oven to 185 degrees Celsius.
- Line your 20×20 cm square form with parchment paper.
- First make the crumble topping. You do this by mixing the dry ingredients (sugar, flour and speculaas crumbs), then melting the butter and adding it together. This should look crumbly. Set this aside for later.
- Next, you can combine the dry ingredients of the cake in a bowl. Add the wet ingredients and mix well. You could use a hand mixer for this.
- Pour half of your cake batter into your form. Sprinkle half of the crumble topping over this. Now repeat the cake batter and crumble topping.
- Bake in the oven for 35-40 minutes. When you prick it with a skewer that comes out clean, your autumn cake is done!
- Let it cool down enough before cutting the cake into squares.
