Apple Crumble Cake

Apple Crumble Cake
30 min.
1 hr 25 min.
Ready in


for 1 baking sheet (Springform pan, 24 cm diameter)
For the topping
1 kilogram Apples (such as Boskop)
4 tablespoons Lemon juice
290 grams Sugar
1 pinch Cinnamon
For the crumble
400 grams Pastry flour
1 teaspoon Baking powder
120 grams peeled, ground almonds
1 pinch Salt
250 grams cold Butter
In addition
2 tablespoons Powdered sugar (for dusting)
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Preparation steps

Step 1/3

For the topping: peel apples, cut into quarters and core, cut into slices. Drizzle with lemon juice, add 120 grams (approximately 4 ounces) of sugar and cinnamon. Simmer, covered, on low heat for about 3-5 minutes or until apples are al dente. 

Step 2/3

Line springform pan with parchment paper. 

Step 3/3

For crumble: combine flour, baking powder, remaining sugar (170 grams) (approximately 6 ounces), almonds and salt in a bowl. Cut butter into small pieces and add to flour mixture. Crumble with your hands. Arrange half of crumble in a pan and press firmly. Arrange apples on top and sprinkle with remaining crumble. Bake in preheated oven at 175°C (approximately 350°F) for about 50-55 minutes or until golden brown. Dust with powdered sugar and serve.