Go Back
torta di mele e crumble

Apple crumble cake

Porzioni 8
Chef Aria


Almond Crumble

  • 1 cup less 1 tbsp (120 g) pastry flour 
  • 1/2 cup + 1.5 tbsp (120 g) tropical brown sugar
  • 1 cup less 1 tbsp (95 g) almond meal
  • 6.5 tbsp (95 g) lightly soft unsalted butter
  • pinch of salt

Apple batter

  • 13 oz (365 g diced golden delicious apples
  • 2 cinnamon sticks (or 4 according to size)
  • Vanilla powder
  • 5 medium (250 g) whole eggs, room temperature
  • 1 cup + 3 tbsp + 1 tsp (250 g) superfine granulated sugar
  • 1/4 cup (60 g) melted unsalted butter
  • 1/3 cup (70 g) vegetable oil
  • 2 tbsp (30 g) Calvados 
  • 2 cups + 3 tbsp (280 g) all purpose flour
  • 2.5 tsp (10 g) baking powder


  • Unsalted butter for cooking apples
  • Superfine granulated sugar for cooking apples
  • Snow sugar


Almond Crumble

  1. In the bowl of the stand mixer, rub the flour, butter, sugar and almonds together until the mixture resembles breadcrumbs.

    Sprinkle the mixture onto the lined baking tray and refrigerate or freeze until ready to use (i suggest to prepare the day ahead).

Apple batter

  1. Butter and flour a 9.5 inches spring form pan, line the bottom with baking paper and set aside.

    In a sauce pan place diced apples, butter, cinnamon, sugar and vanilla powder.

    Cook for a few minutes until lightly cooked, but still firm.

    Let cool.

    Heat fan oven 325F - 160°C.

    In the bowl of the stand mixer, whisk whole eggs with sugar until light and fluffy.

    Pour 1/3 of the eggs/sugar mixture in another bowl: add oil, melted butter and calvados and mix to combine.

    Add sifted flour with baking powder to the remaining 2/3 of the eggs mixture.

    Add the previous mixture (eggs with butter, oil and calvados) and mix to combine.

    Then, add the diced apples and gently mix to combine.

    Pour the mixture into the prepared pan and bake for 10 minutes.

    Sprinkle the almond crumble on the surface and bake for 35 minutes (i baked for a further 20 minutes……so, 65 minutes overall).

    Ceck with a skewer if the cake is done.

    Let cool, then dust with snow sugar.