Apple Crumble Cake
User Reviews
5.0
12 reviews
Excellent
Apple Crumble Cake
Report
French style recipe where lightly spiced and healthy apple compote is chilled in a buttery crumble with oats and served next day.
Share:
Ingredients
Crumble
- 100 g (3.5oz/1 stick) butter (room temperature)
- 50 g (1.75oz/ ¼ cup) coconut sugar or muscovado
- 100 g (3.5oz/ ¾ cup) plain flour (all purpose)
- 50 g (1.75oz/½ cup) medium rolled oats
- 50 g (1.75oz/ ½ cup) ground almonds (almond flour)
Spiced Apple Compote Filling
- 1 kg (2lb 3oz) apples 3 Golden Delicious, 2 Pink Lady
- 1 vanilla pod/bean or 1 teaspoon vanilla powder/extract
- 1 star anise or ½ teaspoon of ground mixed spice
- 1 cinnamon stick
- 2 cloves
- 4 cardamom pods
- 1 lemon, juice only
- ¼ tsp (a pinch) fleur de sel
Instructions
Make the Crumble:
- Preheat the oven to 190°C/170°C fan/375°F/Gas 5
- Combine all the crumble ingredients an a large bowl, lightly rubbing through your fingertips until the mixture resembles breadcrumbs. Set aside.(I often make double quantities of crumble and at this point freeze the other half for an extra speedy dessert next time!)
- Spread evenly on to a baking sheet covered in baking parchment or with a silicone mat. Bake for about 15 minutes, until the crumble is golden brown. Set aside to cool.
Make the Apple Compote:
- Peel and cut the apples into small cubes. Put all the ingredients in a saucepan, cover and heat gently for about 20 minutes, stirring occasionally until the apples have become soft (I love keeping a few bits still visible for texture). Set aside to cool.
Preparing the Apple Crumble Cake:
- Butter a 20cm cake ring or springform cake tin (or 20cm x 8cm rectangle) and place directly on the serving plate. Sprinkle half of the cooled crumble mix evenly on the bottom, then spoon all the apple compote evenly. Top with the rest of the crumble and transfer to the fridge for 24 hours. Lift off the cake ring or take off the springform tin (this is so much easier than it sounds!)
Notes
- Best served chilled with warmed salted caramel sauce, chilled Chai Crème Anglaise (or at room temperature) or with chestnut ice cream.
- It's important to chill the cake for 24 hours so that it's easy to remove from the tin and serve.
- Note on spices: replace with half teaspoon of powdered gingerbread spice, pumpkin spice or mixed spice if you don't have the whole spices to hand.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
