Crumb Cake

Last Updated on October 4, 2024

Simple dessert from the recipe book of Mrs. Maruš.

Ingredients:

250 g of coarse flour 100 g flour sugar 100 g of fat (hera, butter or lard) 1 piece of egg 1 tsp

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1 pc bag of vanilla sugar lemon zest

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fruit in season fat and breadcrumbs to grease the tin

Procedure:

1. Process and crumble all ingredients
2. Grease the cake tin well and sprinkle with breadcrumbs
3. Place half of the crumble in the tin, spread the fruit on top according to the season, place the other half of the crumble on top of the fruit and bake in the oven for about 20 minutes at 175 °C.

Recommendation:

I bake this pie all year round, in spring I start with rhubarb, then strawberries, hollowed out cherries, currants, plums, apples, pears, peaches and apricots in between, just all the fruit and blueberries and raspberries. The only difference is the amount of sugar. For rhubarb you need more, for strawberries and raspberries less.

Note:

P.S.: from Mrs. Maruš – I bake the cake in a remoska, so it can be made even in the cottage where we do not have a stove with an oven, but only a cooker and a remoska.