Ingredients (for 8 people)

• 100 g cranberries, dried
• 3 tbsp calvados or apple juice
• 1 kg tart apples
• 2 tablespoons lemon juice

For the crumble:

• 100 g chopped almonds
• 100 g ground almonds (without skin)
• 150 g sugar
• 1 sachet of vanilla sugar
• 1 pinch of salt
• 230 g wheat flour
• 200 g melted butter

For the cinnamon cream sour cream:

• 200 g cream
• 200 g sour cream
• 3 tbsp powdered sugar
• 2 tsp cinnamon

Soak the cranberries in Calvados or apple juice for at least 1 hour.

Heat the Merklinger to 220-250°C.

Wash and quarter the apples and remove the core. Cut the apples into 1 cm cubes, place in a bowl and mix with the lemon juice and drained cranberries.

Grease an ovenproof dish (or 8 small ramekins) with butter and sprinkle with the breadcrumbs.
Spread the apple-cranberry mixture in the dish.

Mix the almonds, sugar, vanilla sugar, salt and flour in a bowl. Add the melted butter.
First work into crumbles with a wooden spoon, then quickly with your fingers. Spread these over the apple and cranberry mixture.

Place the tin on the wire rack in the Merklinger oven at 220-250°C and bake the apple and cranberry crumble for approx. 25 minutes until golden brown.

During this time the Cinnamon cream sour cream produce:
Whisk the sour cream with the powdered sugar and cinnamon until smooth. Whip the cream until stiff and fold into the sour cream.

Enjoy the crumble lukewarm with the cinnamon cream sour cream.

Tip:

Depending on the season, you can modify the crumble at any time and use other fruit such as berries, rhubarb or plums.

A quick crumble from the Merklinger is always a treat!