For our German apple crumble cake we have chosen a quick shortcrust dough made from gluten-free and vegan ingredients. The cake is filled with juicy apples, raisins, coconut blossom sugar, cinnamon and vanilla. Add the ‘streusel’ on top and after an hour of baking you can take it out of the oven, let it cool down and enjoy.

Step 1

For the dough, put all the ingredients – except 1 tbsp margarine and 3 tbsp xylitol – in a bowl and quickly knead by hand to form a dough.
If the dough is too dry, add a little more water.
Then wrap in foil and refrigerate for 30 minutes.

Step 2

For the filling, put all the ingredients – except 2 tbsp starch – in a saucepan and bring to the boil.
Then reduce the heat, simmer for 1 – 2 minutes and stir in 2 tablespoons of starch.

Step 3

Preheat the oven to 180 ° C fan oven.
Line the bottom of the springform pan with baking paper;
Grease the edge with 1 tablespoon of margarine.

Step 4

Take the dough out of the refrigerator and set a third of it aside.
Place the remaining dough on the baking paper and form an approx. 5 mm thick base with an edge of approx. 5 cm.

Step 5

Spread the apple filling on the base and press down;
Crumble the pastry over it and bake in the oven for 40 minutes.

Step 6

Take the cake out of the oven and let it cool down in the tin for 15 minutes.
Then take it out of the mold and let it cool down on a wire rack.

Step 7

Dust the apple crumble cake with the xylitol powdered sugar, cut and serve.