Apple dessert with streusel
8 servings
50 minutes
Apple dessert with streusel is a delightful treat of European cuisine, known for its aromatic crispy crust and juicy fruit filling. This dessert originates from German traditional baking, where streusel adds texture and richness to the flavor. Baked caramelized apples infused with the warmth of cinnamon and cloves create a harmonious blend of sweetness and spicy notes. It is perfect as a conclusion to a cozy family dinner or a morning tea time. Served directly in the dish to retain its warmth and crispy crust. With each bite, the softness of the apples contrasts with the crunchy top layer, making this dessert one of the most beloved autumn treats.
1
Peel the apples and core them, then cut into pieces.
- Apple: 1 kg
2
Melt 1 cup of sugar and 150 ml of water in a pan, add a cinnamon stick and 3 cloves, and cook until caramel is golden.
- Water: 150 ml
- Cinnamon: 1 piece
- Carnation: 3 pieces
- Sugar: 1 tablespoon
3
Place the apples in a pan with caramel, mix thoroughly, and depending on the variety of apples, cook them to an al dente state (partially cooked).
4
Place the filling in a strainer to drain the juice. Remove the cinnamon stick and clove from the apples. Let it cool.
5
In a bowl, mix sifted flour, salt, baking powder, add very cold margarine or butter cut into small pieces, add 1 tablespoon of mayonnaise, yolk and 1 tablespoon of sugar, chop everything with a knife and mix until crumbly. Refrigerate for 20 minutes.
- Wheat flour: 150 g
- Salt: pinch
- Baking powder: 1 teaspoon
- Margarine: 100 g
- Mayonnaise: 1 tablespoon
- Egg yolk: 1 piece
- Sugar: 1 tablespoon
6
Grease the dish (preferably ceramic, as the dish is served in the form it was baked) with a small piece of butter, place the apples, sprinkle with ground cinnamon, and top the apples with streusel (pastry crumbs).
- Apple: 1 kg
- Ground cinnamon: 5 g
7
Bake for 25–30 minutes until a golden crust appears at 200 degrees.