Apple saucecrumble cake

Apple saucecrumble cake
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175 g butter
40 g icing sugar
¼ tsp salt
1 egg
300 g white flour
3 sour apples
375 g apple sauce
1 parcel vanilla sugar
2 tbsp Maizena cornflour
2 tbsp lemon juice
2 tbsp ground hazelnuts
pastry dough, rolled into a circle

Preparation Steps

  1. Dough
  2. Place the butter in a bowl, mix in the sugar and salt. Add the egg, continue to beat using the whisk on a mixer until the mixture becomes lighter in colour. Add the flour, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
  3. Filling
  4. Peel, halve and core the apples, cut into pieces, mix with the apple sauce and vanilla sugar. Mix the cornflour into the lemon juice and stir in.
  5. Cake
  6. Divide the dough into thirds, chill one portion for the crumble. Roll out one portion into a circle between two sheets of baking paper. Place the dough and bottom sheet on the base of the tin (approx. 26 cm in diameter). Grease the tin frame with a little butter and close. Shape the final portion of dough into a roll approx. 50 cm long, place around the edge of the pastry base, press gently and pull upwards approx. 2 cm. Prick the base firmly with a fork. Sprinkle with the nuts, spread the apple filling on top.
  7. Using your hands, crumble the chilled dough and scatter over the top.
  8. To bake
  9. Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely.


  • 12 persons


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