Have you ever heard about cobbler? I would say this is the American solution for a quick and easy dessert. Slice up some fruits and cover with crumbs, that is basically what cobbler is. You don’t have to go through the hassle of making a dough, nope, just toss some fruits together with crumbs and you are done. Yes, you still have to prepare the fruit and you still have to make the crumbs and bake the entire thing, but I mean, this is really easy and simple compared to say a layered cake.
Finally it is plum time! For that reason you get Bavarian Zwetschgendatschi or plum cake today. Since I have been living in Munich, the capital of Bavaria, for more than a year, I need to introduce some local traditions and one of them definitely is Zwetschgendatschi. There are a lots of fights about what is the most classic version of this iconic dish. You can either prepare it with yeast dough or a pie crust, you may wish to only serve it with plums for them to shine. I, however, am a huge fan of crumbs or streusel and therefore decided to go with the crumb version. If you don’t want to wait for the yeast dough to rise, you can also make this plum tart, which I like just the same.
I asked you on Instagram and you all agreed, you wanted to get the recipe for ths cheesecake with apricots and crumbs. So here goes. I decided to make my favorite cheesecake with a pie crust (this is a very German thing to do) and fill it with lots of apricots (two layers) and sprinkle with some crumbs. Yes, I love crumbs on about anything. If you are not that much into crumbs, you can just leave them out, no problem.
My granny was the queen of yeast dough. I cannot recall a single time that her yeast dough was anything else but fluffy, soft, and most delicious. I will never forget her sheet cakes prepared with yeast dough. Complimented with lots of fruit and crumbs, they were always a highlight for me. In low German these sheet cakes are called “plautz” and they have always been one of my favorite. I especially liked trying the middle piece of any sheet cake. This piece gives you a lot of fruit, a lot of crumbs, with just about the right amount of dough. My granny didn’t mind giving me the middle piece of a sheet cake. Which I of course loved. I have been thinking about her famous sheet cakes for a while now. However, since she passed away recently, I knew I had to bake a cake since she was not going to. I inherited her recipe book, which I cherish. But unfortunately, I didn’t find a lot of yeast dough recipes. Probably because she knew it by heart.
I’ve decided to give a favorite family recipe of ours another twist and introduce a super simple, yet delicious rhubarb tart with streusel to you. Why it is simple you ask? It has a pie crust, rhubarb filling and streusel. That’s it. But if you ask me, the simple and easy recipes are often the best. Do you agree with this statement?