We do have a weakness for the simple but good things. And so it’s no surprise that the whole team agrees on our favorite sweets for the upcoming cold and grey days: crumbles – in all shapes and sizes.

The combination of crisp crumbles and fruit is second to none. We drop the cake dough and focus on the bare essentials: crumbles. Simple, fast, and absolutely delicious.

The second best thing about crumbles: almost any fruit works. We like to go along with the seasons and use what nature has to offer right now. While in spring a rhubarb or strawberry crumble is our favorite, now in November we use plums, quinces, pears and, of course, apples.


Cut 100 gr cold butter (or a plant-based alternative) into cubes. Mix 150-200 gr flour, 1 pinch of salt and 100 gr sugar in a container, add butter, and work it into the dry ingredients using your fingers until large, heavy crumbs are formed.

Cut the fruit into bit-sized pieces and pour into a baking dish. Scatter the crumbles evenly over the fruit. Bake for ca. 25-30 minutes in the preheated oven at 200°C.

Kaffeeform Cup gefüllt mit Crumble
Apfel Crumble serviert in einem Kaffeeform Cup
Kaffeeform Cup mit Unterteller gefüllt mit Crumble

Super easy, non? This basic recipe can be varied according to your taste and preferences – with cacao, chocolate, oatmeal, berries, basically anything you like. Today, we made a plum crumble with almonds and cinnamon, and a classic apple crumble with walnuts.

Weißer Tisch mit drei Kaffeeform Cups gefüllt mit Apfel Crumble
Person isst Apfel Crumble an einem weißen Tisch mit einem Cappuccino
Apfel Crumble Rezept
Person trink einen Cappuccino aus einem Kaffeeform Cup
Drei Kaffeeform Cups gefüllt mit Crumble

A crumble tastes best freshly out of the oven, still warm, maybe with whipped cream or vanilla ice, served in Kaffeeform Cups – with a fine, creamy coffee.

Bon appétit!

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