Apple Magic

For the custard, place the sour cream or crème fraiche, both sugars, the eggs and the vanilla pudding powder in a tall wide bowl and mix with a hand mixer until smooth.

For the crumble, knead together the flour, both sugars and the butter with a hand mixer (use a dough hook) to make a crumbly mixture.

Remove the skin from the apples, core them and cut them into quarters. Then cut into wedges.

Preheat the oven to 200 degrees top and bottom heat (convection oven 190 degrees).

Cover the bottom of a gratin dish with the apple slices (stack the apples a little bit on top of each other to get a thick apple layer). Sprinkle the apples first with the ground cinnamon, then with the sliced almonds. Cover all together evenly with the sour cream mixture and sprinkle the crumble form on top. Bake the apple magic for half an hour until the crumble looks lightly browned.

Tip: The apple magic tastes warm and cooled down. It goes very well with vanilla ice cream and chocolate decorations. If you like, add a handful of raisins to the apples before baking.

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Tip: You can also use the large, meatier raisins instead of raisins for once!

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