from Renny DeGroot 

My wonderful friend Marilyn worked with her mother Mia (who is in her 90’s and has been making this for 80ish years, so does it without a recipe now!) to create this recipe. 



1/3 cup (6 tbs.) softened unsalted butter

1/2 cup sugar

1 tsp. vanilla

1 egg

1 1/2 cups flour

1 1/2 tsp. baking soda

pinch salt

1 tbs. milk (or water) OPTIONAL


5-6 apples (cored, peeled and sliced)

1 tsp. cinnamon

Streusel (topping) 

1/2 cup softened unsalted butter

2/3 cup sugar

2/3 cup flour


Sift together flour, baking soda and salt into large bowl. Make a well in the centre and add first 4 ingredients. 

With one hand, starting in centre, mix together slowly adding flour mixture from the sides until dough holds together. If dough needs more moisture add milk, if too sticky add a little flour. 

Roll out dough to line springform pan and shape crust to allow to go up the sides about an inch.

Place apple slices upright filling crust. Sprinkle with cinnamon.

Mix together the 3 streusel ingredients until crumbly and spread loosely over the apples. 

Bake at 350 degrees for 50-60 minutes. Serve with whipped cream, if desired.

Note: Courtland apples work the best but you can use any firm tart apple if you can’t find the Courtland apples.

Nada’s Tips & Tricks: Different cultures have their spin on apple crumble and this one is the German version. A recipe that has stood the tests of time…delightful!

Contents and images used with permission by Renny DeGroot. https://rennydegroot.com/