Apfelstreusel

Apfelstreusel is a traditional Central European dessert, particularly in Germany, Austria, and parts of Switzerland. It consists of apples that are cooked or baked and topped with a crumbly streusel made from flour, sugar, and butter. The dish is usually served warm and is commonly enjoyed with vanilla sauce or ice cream.

To prepare, apples are peeled, cored, and sliced, then mixed with sugar, lemon juice, and often cinnamon. They may be briefly stewed on the stovetop or baked directly. The streusel is prepared by rubbing cold butter into flour and sugar until crumbly, sometimes with oats, nuts, or ground almonds for texture. The crumbs are spread over the apples before baking, creating a crisp topping as it cooks.

There are variations. In many households, the dessert is simply called Apfelstreusel, but in bakeries and on menus a related form, Apfelstreuselkuchen, is popular, where the topping covers a base such as shortcrust pastry or sponge cake. The dish is commonly served with vanilla sauce, pouring cream, or ice cream.

Origins lie in traditional German-speaking cuisine as a home-cooked dessert. It remains a staple in home kitchens and bakeries, valued for its contrast between soft apples and the crunchy topping, as well as its flexibility to accommodate regional preferences and seasonal fruit.