Juicy apple pie with crispy butter crumbles

Apple pie is always a good idea – whether with coffee, at a garden party, or as a sweet ending to a barbecue. It turns out particularly aromatic in a Dutch Oven, as the heat distributes evenly in the cast iron pot, ensuring a juicy cake with golden-brown crumbles.

The combination of a tender crust, fruity apple filling, and crispy crumbles makes this cake a true classic. With this simple recipe, your apple crumble cake is guaranteed to succeed.

The quantities are ideal for a DO6 or DO9 Dutch Oven.

Ingredients

For the base

200 g flour

1 tsp baking powder

85 g sugar

85 g butter (soft)

1 egg

For the apple filling

6 small apples

1 tbsp sugar

1 tsp cinnamon

20 g cornstarch

1 tsp vanilla sugar or a little vanilla

For the crumbles

200 g flour (e.g., type 1050 or whole wheat flour)

180 g sugar

150 g cold butter

1 pinch of cinnamon

1 tsp vanilla sugar

Preparation

1. Prepare the base

Knead flour, baking powder, sugar, butter, and egg in a bowl to form a smooth dough.

Line the Dutch Oven with parchment paper or grease lightly.

Spread the dough evenly on the bottom and pull up a small edge.

2. Prepare the apple filling

Peel, core, and cut the apples into small cubes.

Mix with sugar, cinnamon, cornstarch, and vanilla.

Spread the apple mixture evenly over the dough base.

3. Make the crumbles

Knead flour, sugar, cinnamon, vanilla sugar, and cold butter with your hands to form crumbles.

Distribute the crumbles loosely over the apples.

4. Baking in the Dutch Oven

Heat the Dutch Oven to about 180–190 °C.

Bake the cake for approx. 35–40 minutes until the crumbles are golden brown.

When preparing with briquettes:

• approx. 8 briquettes under the Dutch Oven
• approx. 14 briquettes on the lid

5. Serving

Let the cake cool down a bit, remove it from the Dutch Oven and cut into pieces.

Especially delicious with:

• Vanilla ice cream
• Whipped cream
• or vanilla sauce