Who says apple pie has to be complicated? Our Apple Crumble proves the opposite! This recipe is like a crash course in fall enjoyment – simple but incredibly delicious. Inspired by classic British cuisine, we gave the crumble a German twist. With an extra portion of marzipan and crunchy almond flakes, this dessert (or cake?) becomes an absolute highlight. Whether as the culmination of an autumn menu or as a sweet surprise at coffee time – this apple crumble is always a good idea!
The 5 main ingredients: The heart of our Apple Crumble
Five ingredients play the main role in our Apple Crumble. They form the foundation for a dessert that will give you serious fall vibes. We introduce them:
Apples: The foundation of our crumble. It’s best to choose Elstar apples, which offer a perfect balance between sweetness and acidity. When buying, look for firm, smooth shells without pressure points. Fresh apples have a pleasant scent and feel heavy for their size. Pro tip: Mix different types of apples for a more complex taste experience! If you want to use leftovers, you can also use old apples. The apples may be a little drier after baking.
Raw marzipan mass: Our secret ace up our sleeve. Good marzipan raw material consists mainly of almonds and sugar. Look for a smooth consistency and an intense almond scent. Keep them cool and dry to maintain quality. The marzipan gives the crumble an irresistible nuttiness and makes the streusel particularly crunchy.
Almond flakes: The crunch factor. When buying, you should look for a light, even color and a fresh almond smell. Avoid packs with lots of broken pieces. Roast the almond flakes briefly in a dry pan to intensify their aroma. They not only provide texture, but also emphasize the marzipan taste. Of course, other nuts also work: hazelnuts and pecans, for example, are also great. However, getting them planed into sheets is much more difficult.
butter: The binding agent for perfect sprinkles. Be sure to use cold butter from the refrigerator. High-quality butter has a clean, slightly nutty taste. The butter makes the streusel nice and crumbly and gives the crumble its irresistible melt. Of course you can also use vegan butter/butter substitute.
lemon: The fresh kick. Choose organic lemons with smooth, firm peel. These are not sprayed and the bowl can be used without any problems. Otherwise you would have to wash the bowl with hot water and scrub it thoroughly to get rid of the spray. The heavier the lemon for its size, the juicier it is. Rub the peel right before using to retain maximum flavor. The lemon juice not only prevents the apples from browning, but also adds a refreshing note that rounds off the dessert perfectly.
Serving suggestions: This will make your apple crumble a taste experience
Is your apple crumble ready to bake and smells wonderful? Now comes the moment to transform it into an unforgettable dessert! Here are a few ideas for showcasing your crumble:
Classic and unbeatable: Serve the still warm apple crumble with a scoop of vanilla ice cream. The contrast between warm and cold, crispy and creamy is simply heavenly. The ice cream melts easily and forms a delicious sauce – simply melt away!
For whipped cream fans: A cloud of freshly whipped cream on top of the crumble is the epitome of comfort. Tip: Season the cream with a little cinnamon or vanilla for an extra touch.
Powdered sugar snowfall: A touch of powdered sugar over the crumble not only looks pretty, but also adds a subtle additional sweetness. Perfect for Instagrammable dessert photos!
Coffee time combo: Serve the apple crumble as a cake substitute at coffee time. It can be done in no time, even if you weren’t expecting visitors.
Spice upgrade: Sprinkle some cinnamon, ground cloves or cardamom over the crumble before serving. These spices go perfectly with apple and enhance the autumnal aroma.
No matter which version you choose – this apple crumble is guaranteed to be the highlight of your autumn menu!
📖 Recipe
Apple crumble with a marzipan kick
Preparation time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
For the marzipan sprinkles:
- Preheat the oven to 200°C top/bottom heat or 180°C fan oven. Grease the baking dish with a little butter.
- Peel the apples, cut them into quarters and remove the core. Then you cut them into thin wedges. Mix the apple slices in a bowl with the vanilla sugar and the juice of half a lemon. Spread the mixture into the baking dish.
- To make the sprinkles, roughly grate the cold marzipan. In a bowl, mix the grated marzipan with flour, sugar, the grated lemon peel, a pinch of salt and the flaked almonds. Cut the cold butter into small cubes and add them. Knead everything together with your fingertips to form crumbly crumbles. (Alternatively, a hand mixer or a food processor also helps for the perfect sprinkles)
- Distribute the streusel evenly over the apple mixture in the pan.
- Place the baking dish in the preheated oven and bake the crumble for about 25 minutes, until the streusel is golden brown and the apple filling is slightly bubbling.
- Let the crumbles cool briefly and dust them with powdered sugar before serving.
Calories: 431kcal | Carbohydrates: 58G | Protein: 6G | Fat: 21G | Sugar: 34G
Apple Crumble FAQ
Can I prepare the apple crumble?
Yes, you can prepare the crumble the day before. Store the apple mixture and crumble separately in the refrigerator and bake the crumble just before serving.
Which apple varieties are best?
Elstar are ideal, but Boskoop, Braeburn or Jonagold also work well. A mix of different varieties makes the taste even more interesting.
Is the crumble possible without marzipan?
In any case! Simply replace the marzipan with the same amount of ground almonds and a little more sugar.
How long does apple crumble last?
Stored in the fridge it will last for 2-3 days. To warm up, simply put it in the oven at 150°C for 10-15 minutes.
Can I also prepare the crumble gluten-free?
Yes, replace the flour with gluten-free flour or ground almonds for a completely gluten-free option.
How do I keep the bottom of the crumble from getting soggy?
Mix the apples with a little cornstarch before putting them in the mold. This binds excess juice and keeps the base crispy.
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What is also important to us: Our client had no influence on the content of this article at any time; it was written by us and corresponds 100% to our own opinion.
This post comes from: Theres
In Life 1.0, Ms. Gernekochen is a teacher at a comprehensive school with a lot of love for her job.
On Gernekochen.de she is the boss or rather the boss of the camera. Theres took all the photos you find here (with very few exceptions). Since she’s not even remotely busy, she takes care of the appearance on Pinterest.
She is also the face in Instagram Stories and enriches our content with many delicious recipes.
Her preferences lie in Italian cuisine. But cakes and pastries of all kinds or braised dishes, such as their unsurpassed goulash, are also among their hobbyhorses.
