Apple Cakes with Nut Crumble

Mix 1 cup of flour, chopped walnuts, 150 g of soft butter, 0.5 cup of brown sugar, and 1 teaspoon of ground cinnamon.

Rub with your fingers until breadcrumbs form. Cover the bowl with plastic wrap and refrigerate for 20 minutes.

Peel the apples and remove the cores, then cut them into small cubes.

Place apples, 75 g of butter, raisins, 0.5 cup of brown sugar and remaining cinnamon in a skillet.

Cook over medium heat for 25–30 minutes until the apples become soft.

Dissolve potato starch in lemon juice and add to the filling, stirring to thicken. Let cool.

Mix 3 cups of flour, 0.3 cup of white sugar, and 0.25 teaspoon of salt.

Add the remaining butter (75 g) and rub it into crumbs with your fingers.

Spread the dough into a 40×20 cm mold and press it firmly to the bottom.

Bake at 190 °C for 20–25 minutes until light golden brown.

Spread the cooled apple filling evenly over the hot base.

Generously sprinkle nuts crumble on top.

Bake at 190°C for 40 minutes until the crumb becomes golden.

Let the cake cool completely in the pan, then cut into squares with a sharp knife.