Apple Streudel

Serves 6


for the sponge

  • 75 g caster sugar
  • 75g unsalted butter
  • 75 g self raising flour
  • 2 eggs, beaten
  • zest 1/2 lemon

for the compote

  • 5 cooking apples, peeled and quartered, placed in salted water
  • knob of unsalted butter
  • 150g caster sugar
  • drops of vanilla extract

for the crumble

  • 50g porridge oats
  • 259g plain flour
  • 150g cold butter
  • 25g walnuts, chopped


Cook the apple in a saucepan until it is slightly soft

Grease a 20cm square baking dish and preheat in the oven to 180 degrees

Make the sponge: cream the butter and sugar. Beat in the egg and a little of the flour. Fold in the remaining flour. Add the lemon zest

Make the crumble mix by combining the oats and flour. Rub in the cold butter until the mixture resembles breadcrumbs. Add the walnuts

Spread the sponge over the base of the warmed dish, followed by the cooked apple. Finish with the crumble topping and bake for 30 minutes until golden brown.

Leave a Comment