Skirts For Transvestites

Recipe: Apple / Cherry Crumble

May I introduce you my new favorite dish:

Apple or Cherry Crumble

Whether for breakfast, lunch or dinner, this dish can be my friend and I always eat at the time and is probably our main food, if we pull together. : D

Here again many thanks for your good wishes and sweet jajajaja, now we are already moving a little closer ....

But back to the recipe!

You need:
a baking dish
# # 5-6 russet apples or 4Gläser Schattenmorrelen
# 1 glass of apple sauce or 1 sheet gelatin
chopped nuts
# # #
sugar 1 package vanilla sugar 500g flour
#
# 250g butter

# Vanilla 1l Dessertsoße (best finish of Ravensberg;'s example in Tengelmann) and / or vanilla ice

Depending on taste, you can also cinnamon, raisins, chips, chocolate chips or other to the "seasoning "take. : D

Appel crumble:

First you peel the apples and schnibbelt them in thumbnail size. Which it then distributes in the baking dish and sprinkle them with sugar and vanilla sugar. Next, you give the apple sauce over it and stirred the whole thing. Then "spice" you the broth to taste with nuts, raisins, cinnamon, praline, and whatever you can thereby help taste. Now you have to melt the butter only (when desired also like to again some sugar, then the crumbs will be sweet, but it must not if you eat it with vanilla sauce, because that is already sweet) and the flour Knead that you get crumbs. Which are then sprinkled over the porridge into the mold and into the oven. There, the Apple Crumble at 180-200 ° C bruzeln, unless he is on top golden brown. This can take anywhere from 30min 60min schonmal, why not a plan! Probably comes on the stove. : D

Cherry Crumble:

This works basically the same as the Apple Crumble, only to be watered at the start of the cherry juice in a bowl and give the cherries in the baking dish. The cherries with sugar and vanilla sugar and cherry juice with the gelatin mix (detailed instructions are on the gelatin). Do not take too much gelatin! We want no Jell-O, but only that it is somewhat viscous. So take only used maybe half a page. If you have a paste here again, just give the Cherries 'season' and. : D The rest remains the same

In the end, the warm plaster crumble along with the vanilla sauce, hmmm!

tried it once, it tastes really sooooooooooo delicious.