Apple Crisp Crumble Cake
This warm Apple Crisp Crumble Cake combines Granny Smith apples with a spiced cinnamon filling, topped with a buttery, oat crumble for the ultimate comforting dessert. It’s a sweet, crispy, and soft bite of fall, perfect for any occasion from brunch to an afternoon treat.😉
Equipment
- 8x8-inch baking pan
- Mixing bowls
- Whisk
- Measuring cups, spoons or digital scale
- Peeler (optional)
Ingredients
- For the Apple Layer:
- 4 Granny Smith apples sliced thin (400g / 4 cups)
- 3 tablespoons sugar 45g
- 2 tablespoons flour 30g
- 1 teaspoon cinnamon 5g
- 1/4 teaspoon allspice optional (1g)
- For the Crisp Crumble Topping:
- 1 teaspoon cinnamon 5g
- 1/2 cup sugar or brown sugar 100g
- 2 cups rolled oats 180g – we use Quaker, can also use Instant Oats
- 1 1/2 teaspoons vanilla extract 7.5ml
- 1/2 cup brown sugar 90g
- 5 tablespoons butter chilled and cubed (70g) - for a vegan version, use almond, coconut, or cashew butter
Instructions
- Start by slicing up those Granny Smith apples (or whichever apple variety you’re using). Toss them in sugar, flour, and cinnamon (and allspice if you’re feeling a little extra). Set them aside to get those flavors all cozy.
- In a bowl, mix together the rolled oats, brown sugar, and cinnamon. Add a little vanilla for that warm, sweet touch. Cut in your butter (or vegan substitute) until the mixture resembles a coarse crumble. You can use your hands or a pastry cutter no mixer needed!
- Press half of that delicious crumble into the bottom of your 8x8 baking pan, spreading it out evenly and pressing it down to form a solid base. This is the magic foundation!
- Spread your cinnamon sugar coated apples evenly over the crumble base. Make sure to get them all nestled in there nicely!
- Sprinkle the rest of the crumble topping over the apples. Don’t be shy this is the best part!
- Pop it in the oven at 330°F for about 30-35 minutes, or until the topping is golden brown and the apples are nice and soft. Your kitchen will smell like a fall dream trust me, it's worth the wait!
- Let your cake cool for about 20 minutes before slicing into it. It’s hard, but it’s totally worth it to let it set just a bit!
Notes
- Substitutions: For a vegan version, substitute coconut or almond butter for dairy butter. You can also swap the brown sugar for coconut sugar for a refined-sugar-free option.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Slice the cooled cake and wrap each piece in plastic wrap before storing in a freezer-safe container for up to 3 months.
- Apple Choice: Granny Smith apples work best for this cake, providing a nice balance of tartness that complements the sweet crumble topping.
- Tip for the Best Crumble: Chilled butter creates a crispier, more textured crumble. Be sure to chill the butter before mixing the crumble.