A bit of a fusion between apple crumble and apple cake. Sweet, sour, mix of textures, easy.
- 1 ½ cup self-rising flour
- 1 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla essence
- 2 or 3 Green Smith apples, sliced
- Juice of 1/2 lemon
- 80 g butter, melted
- Preheat your oven to 180 ℃.
- Cover a pie plate (23-cm diameter) with some room temperature butter and some sugar.
- In a bowl, add the flour, sugar, eggs and vanilla essence, and using a fork or spatula, mix the ingredients together until you get a granulated mix, similar to the typical “crumble”. Set aside.
- Peel and core the apples. Cut them in slices (1 cm thick approximately), and mix with the lemon juice.
- Add the apples to the pie plate and cover with the dry ingredients mix.
- With the help of a spoon, pour the melted butter over the mix.
- Bake in the oven for 25 minutes, or until the edges and top are golden brown.
- You can serve it warm or at room temperature. This crumble cake is not meant be served as a regular cake, and I would recommend using a large spoon.
- ALTERNATIVES: You can add cinnamon, walnuts or orange zest to the flour mix for a bit of freshness. Serve it warm with a scoop of vanilla ice cream, delicious! Or if you dare, with some dulce de leche. No words to describe how good it is!
- STORAGE: Store it in an air-tight container in the fridge for up to 3 days.
- Serving Size: 92 g
- Calories: 207 Kcal
- Sugar: 7.56 g
- Fat: 9.44 g
- Carbohydrates: 26.15 g
- Fiber: 1.2 g
- Protein: 3.9 g