Apple and Blueberry Kuchen

Ingredients:

For the filling:

• 1 small or 1/2 medium firm apple (weight about 170 g)
• 1 2/3 cups blueberries
• 1 egg beaten with 1 tbsp. cream and a pinch of ground cinnamon
• Zest of 1/2 lemon
• 1/3 cup self-raising flour
• 2 tbsp. ground almonds
• 1/4 tsp ground cinnamon
• 1/4 cup cold diced butter
• 2 tbsp. granulated sugar
• 2 tbsp. l. brown sugar
• 2 tbsp. sliced ​​almonds

For the test:

• 2 1/4 - 2 1/3 cups wheat bread flour
• 1/2 tsp salt
• 2 tablespoons of sugar
• 1/2 pack (from a 7g package) active dry yeast (about 1 tsp)
• 2 eggs
• 1/2 tsp vanilla extract
• Grated zest of 1/2 lemon
• 1/4 tsp ground cinnamon
• 1/2 tbsp. warm milk
• 1/4 cup softened butter
• Additional equipment: baking tray for baking rolls measuring 33x23 cm.

Preparation:

1. For the test: Place 2 1/4 cups of flour in a bowl, add salt, sugar, and yeast. In another bowl, beat the eggs and add them to the warm milk along with the vanilla extract, lemon zest, and cinnamon.
   
   Stir the wet ingredients into the dry ingredients to form a medium-soft dough. Be prepared to add more flour if needed. I usually use about 2 1/3 cups, but it's best to start with less and add as needed. Knead the soft dough by hand for about 10 minutes, or half that time in a food processor or mixer. When the dough is ready, it will be smooth and elastic.
2. Cover the dough with a kitchen towel and let it rise until doubled in size (1 hour to 1 hour 15 minutes). Or let it rise slowly in a cool place overnight. Then punch down the dough and spread it in a single layer on a 33x23 cm baking sheet.
   
   You won't think the dough will stretch as much, but it will. You may need to let it rest for about 10 minutes in a semi-stretched state, especially if the dough was refrigerated. Once you've pressed the dough into the pan, let it rest for 10-15 minutes, then brush it with the egg and cream mixture.
3. Meanwhile, preheat oven to 205°C.
   
   Peel and slice the apple and toss it in a bowl with the blueberries and zest of the other half of the lemon. Let it sit for a few minutes to create a streusel.
   
   In a medium bowl, combine the flour, ground almonds, and cinnamon, then add the cold, diced butter. Using your fingertips, knead and rub the mixture into the butter pieces (the mixture is very oily). Stir in all the sugar and the slivered almonds.
4. Place the fruit on the egg-brushed dough, then sprinkle the topping on top. streuselPlace in the oven for 15 minutes, then reduce the heat to 180°C and bake for about 20 minutes more, until the dough has risen and is golden around the edges and the streusel is toasted, but don't expect it to be crispy.
   
   Remove the pie from the oven and let it sit for about 5 minutes if you can, then cut it into large pieces.