This crumble is more of a cake with a crumble topping but whatever you want to call it, it is delicious and not at all hard to make.
My daughter was super sweet and helped me bake this. She took over the apple-peeling step and artfully layered the apples slices on the cake in a beautiful spiral before we sprinkled the crumble on top.
We enjoyed a slice (or two, possibly!) with a cup of hot milk-coffee in a favorite mug after a lovely fall forest hike. With a pretty magazine to dream over and a curious kitten poking his hungry little nose as close as he dared to get this was a perfect little snack on a Sunday afternoon.
Apple Crumble Cake
3 cups all-purpose flour
1 cup sugar
225 g cold butter cut into small pieces
1 t vanilla extract
dash of salt
1 cup slivered or flaked almonds
800 g apples (we used Belle de Boskoop, a tart apple good for cooking)
juice of half a lemon
1 t cinnamon (or more according to your taste!)
1 T powdered sugar
margarine or butter for the tarte form (26 cm diameter)
1. Combine the following ingredients in a large bowl with the kneading attachment of your mixer: flour, sugar, butter, vanilla extract, salt, egg and almonds. Once the dough is slightly combined, use your hands to produce a course crumble.
2. Grease the tarte form. Pour in half of the crumble mixture and press down firmly with your hands.
3. Peel and quarter the apples, removing the stems and seeds, and cut the quarters into slices. Distribute the slices evenly over the prepared cake layer and sprinkle with lemon juice.
4. Mix the lemon zest and cinnamon into the remaining crumble mixture and then sprinkle over the apples. Bake at 200°C (400° F) convection setting ( for about 50 minutes on the middle rack. You may need to cover with aluminum foil for the last 15 minutes of baking.
5. Remove from oven and cool on a rack. Dust with the powdered sugar and enjoy the plain or with vanilla ice-cream.