ReceptnaptárSzarlotka fit (apple pie with oat crumble)
Szarlotka is the Polish apple pie and perhaps Poland's best-loved cake. This lighter version is made with an oat and wholemeal crumble, and most of its flavour comes from plenty of tart apples. It contains little sugar, yet stays sweet and full of cinnamon. It is best lukewarm, served with a spoonful of yogurt or ice cream.
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Ingredients
Method
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- Cook the apples with the cinnamon, honey and lemon juice covered for 8-10 minutes until slightly softened.
- Work the crumble ingredients into a crumbly dough; preheat the oven to 180 °C.
- Press two-thirds of the crumble into the bottom of a 20×30 cm tin.
- Spread over the apples and scatter the rest of the crumble on top.
- Bake for 40 minutes until golden; slice once cool, it keeps 4 days.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Choose a really tart apple, such as Antonówka or Jonathan, because this is what makes a szarlotka taste truly Polish.
- Do not cook the apples for too long, because they go on softening in the oven; pieces with a little bite give a better texture.
- Do not work the crumble into a smooth dough, because that slightly lumpy, crumbly texture gives the pie its crisp top.
Frequently asked questions
What is the original szarlotka like?
It is made with a buttery shortcrust pastry and plenty of cinnamon apples, and served with icing sugar. This lighter version swaps the pastry for an oat crumble, while the filling stays the same.
Can it be made gluten-free?
Yes, with gluten-free oats and a gluten-free flour blend. The crumble falls apart slightly more easily, so work quickly with cold butter.
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