Grandma’s apple pie with crumble (apple crumbs)

Ingredients

For the filling:

• 7-8 large apples (I recommend a mix of Boskop and Elstar), peeled, cored and thinly sliced
• 1/2 tbsp butter
• A splash of apple juice

For the base and crumble:

• 250 g wheat flour or spelt flour (type 1050)
• 200 g caster sugar
• 1 tsp baking powder
• 200 g cold butter, in pieces

For garnishing (optional):

• powdered sugar

preparation

1. Preheat the oven to 200°C and grease a round springform pan (Ø 24 cm) including the sides with butter and then line the bottom with baking paper.Tip : You can also set the oven to fan-assisted at 180°C, which will make the apple pie crispier and the crumble more caramelized. However, you’ll need to be careful not to overbrown the pie. 
2. Melt 1/2 tablespoon of butter in a large, deep skillet over medium heat. Stir in the apple pieces and a splash of apple juice. Use just a little juice to prevent the cake base from becoming too soggy. Cook for a few minutes, stirring occasionally. Remove from heat and set aside to cool.
3. Combine the flour, sugar, and baking powder in a mixing bowl. Now add the butter to the dry mixture, mix, and rub into crumbs until coarse crumbs form.Tip : I like to put the butter in the freezer until it hardens. Then I grate it into the dry ingredients using a vegetable grater. I then form it into crumbles with my fingers. Alternatively, you can use two knives and cut the butter into the flour until you have small pieces. Then knead the mixture into crumbs with your fingers. Grandma says it’s best to use your hands!
4. Spread half of the crumble mix on the bottom of the prepared springform pan. Press it down and spread it evenly over the sides of the pan (about 1-2 cm high). Then place it in the preheated oven and bake for 5 minutes. This pre-baking prevents the crust from becoming soggy when you add the filling later. IMPORTANT : You must stay with it, as the crust will brown very quickly.
5. Now remove the springform pan from the oven and arrange the apple slices on top. Sprinkle the remaining crumble mix evenly over the top and return the apple pie to the oven for 1 hour, until golden brown. Note : If the apple pie starts to brown, you can cover it with aluminum foil for the last 15 minutes. For some ovens, 45 minutes at 200°C will suffice. Every oven is different!
6. Then take Grandma’s apple pie with crumble (apple crumbs) out of the oven and let it cool completely before removing the sides of the springform pan.
7. Enjoy!