I cook at the Zwilling flagship store in Düsseldorf and tell you my recipe for delicious baked apple crumble

Have a happy fourth advent together! There is a lot to talk about today - but above all a lot to watch! Because last Sunday I was a guest at the Zwilling Flagship Store in Dusseldorf and supplied the customers on Sunday for sale with carrot soup and baked apple crumble . What fun! Since I diligently geschnibbelt, chopped, stirred and cooked, this time my husband has taken the photos and edited directly, so you see me this time in front of and not behind the camera. Tada!

So here I was. In the middle of the Kö On a beautiful winter's day. And had no idea what to expect. Until I met Patrick and Nadine in front of the store and the chemistry was right from the first second. What a great team! And what a nice shop!

Nadine is the store manager and has beautifully decorated and decorated the store - thanks to the large and well-equipped kitchen in the back area, nothing stands in the way of cooking pleasure and I was able to let me run riot. Anyway, I'm a huge fan of the great dust and the twin knives that are really good in my hand - so visiting the flagship store was like visiting the food blogger's paradise ...

Patrick turn, the Retail Manager Europe, who invited me to the event - without knowing me before, mind you. He probably had no idea what to expect, so we were both a bit nervous. But then we got along really well. Phew! And that's where my first thought on his first nice email was, "Me? Cook? In a twin business? Haha! "It's good that I slept over it one more night and finally pledged!

From the beginning there were helping hands, who peeled and diced apples for me and were always on duty - that was really a perfect teamwork and my special thanks go to the many helping hands!

I was also thrilled by the visitors! So many nice, interested people who have come for a glass of Tanja's mulled wine, tried a soup or enjoyed a baked crumble. It was really good all day long.The recipe for it I have already blogged, you can read it here: Vegetarian carrot soup with roasted carrots, carrot juice and ginger. Gemini also designed a beautiful postcard with a picture and the recipe for the carrot soup, which the customers could take home.

I have 12 liters of soup over the day distributed cooked - it was diligently tried and also like to ask for a second or third serving - that was of course immensely pleased. By the way - at home I have the soup just pureed in the Thermomix finely, a normal blender I do not have any more. In the huge pot it looks quite different - luckily my husband jumped in and mixed some liters of soup with a blender until his arms almost fell off. Thank you very much for your dedication!

And then there was the dessert - a warm baked apple crumble with wonderful wintery aromas: the smell of warm apples, cinnamon, nutmeg and gingerbread spice attracted many a visitor to our kitchen area.

And as promised, I'll give away today this place also the recipe, after which I was asked many times. Now I do not want to torture you any longer! The recipe works both in a large ceramic casserole dish of 24 x 34 cm and in small baking-resistant molds of about 7 to 10 cm in diameter. A recipe amount will give about 20 such molds.

I recommend the use of different domestic apple varieties - the sweetness, the acidity, the soft and the crunchy of the different apple varieties results only the special taste experience. The lemon also gives a slightly tart and fresh note and ensures that the apples do not turn brown. The sugar then acts for the necessary sweetness, the spices for the beautiful baked apple flavor. If you like you can of course also add raisins (maybe even in rum), marzipan pieces or hazelnut kernels or almond pieces. I just wanted to keep it simple, but if you have a favorite baked potato recipe, it'll just convert to the crumble here.

By the way, a classic crumble only has crumbs as a topping - oatmeal comes into play Crumble for crisp, because it makes it even crisper. I leave it here but the common name "Apple Crumble".Rubinette, Elstar, Boskop, Jonagold
1 organic lemon, of which juice and grated peel
100 g of sugar
2 tablespoon cinnamon
1 tablespoon of gingerbread spice
1/4 tablespoon of nutmeg

For crispy crumbs

75 g oatmeal
175 g flour
50 g brown sugar
50 g sugar
1 tbsp cinnamon
1 pinch of salt - 200 g cold butter in small pieces, plus some soft butter for greasing

Preparation

Put the oven at 180 ° C Preheat top and bottom heat.

Either grease a large casserole dish (24 x 34 cm) or 20 small baking tins (approximately 7 to 10 cm in diameter) with a little butter.

Die Peel apples, quarter, core and cut cubes of about 1-2 cm. In a large bowl, immediately add the lemon juice and the lemon zest and stir well. Mix the sugar and the spices thoroughly in a small bowl, then add to the apples and mix again thoroughly.

Now place the apple mixture in the large mold or distribute it on the small molds.

For the crumbles, place all the ingredients in a mixing bowl and use the dough hooks of the hand mixer, in the food processor or in the Thermomix on a low setting Knead crumbly crumbs. If you prefer to knead with your hands, you should do it quickly - the butter should not get too warm and soft, so it is advisable to use a mixer.

Distribute the crumble evenly over the apple mixture.

Put the pan or molds on the middle rail in the preheated oven.
The small molds should remain in the oven for about 30 minutes until the apples are cooked and the dough crust is crispy, the large mold needs about 50 Minutes.

Serve lukewarm with vanilla ice cream, vanilla sauce or whipped cream.

I have It was a lot of fun to cook, cook and bake in the kitchen and chat with so many nice people.

My heartfelt thanks go to Patrick, Nadine, Tanja and the rest of the helpers for the trust me, the great help and the friendly reception. I had a lot of fun with you. Incidentally, Patrick also has his own food blog, in which he regularly banned good things published: I'll make me ... just - look there absolutely times!

And a special thanks to my husband for the photos and the energetic support , If you want to read more about him, have a look at his travel blog Blue Antelope, where he talks about our travels and publishes great photos!