Apple Pie with Crumble

Name: Apple Pie with Crumble
Prep time: 60 min
Cook time: 75 min
Total time: 135 min
Yield: 8
Ingredients: Golden delicious apples cleaned (about 2 apples) 7.8 oz; Type 00 flour 1 ½ cup; Sugar ¾ cup; Eggs 3.5 oz; Butter at room temperature 6 tbsp; Walnut kernels ¼ cup; Vanilla extract 1 tsp; Baking soda 1 tsp; Baking powder 1 tsp; Fine salt ½ tsp; Golden delicious apples cleaned (about 2 apples) 7.8 oz; Water 2 ½ tsp; Sugar ½ tsp; Muscovado sugar ½ tsp; Cinnamon powder ¼ tsp; Lemon juice ½ tsp; Butter 1.75 oz; Rolled oats ½ cup; Walnut kernels &frac13; cup; Almond flour &frac13; cup; Sugar 1 ½ tbsp; Fine salt ¼ tsp; Fresh liquid cream 0.3 cup; Whole milk 0.6 oz; White wine vinegar 0.6 tsp; Cinnamon powder to taste; Powdered sugar to taste

it es fr br de

Vegetarian

Difficulty: Difficult
Prep time: 60 min
Cook time: 1 h 15 min
Serving: 8
Cost: Average
Note + 2 and a half hours of preparation resting time

PRESENTATION

Recipe by
Fòla

And experience a slice of Lombardy with this tasty apple crumble cake. It's like Milan's pastry shops, right at your table. Really good stuff. Picture a soft, moist base with tender apples wrapped in warm cinnamon. And here's the thing: it’s not just any cake. It captures the core of an apple crumb cake with a touch of Milanese flair—thanks to the bakers at Fòla. You get a wonderful contrast of flavors and textures. Really, sweet apple chunks melt into the batter, paired with a crunchy, golden crumble made from oats, almond flour, and chopped nuts. Seriously good. And each bite offers a tender cake and a crispy topping. Can’t go wrong, especially for breakfast or a snack.

Families in Lombardy love this apple coffee cake. For sure, it’s cozy yet a bit fancy. And the best part? Not too complicated. As the leaves turn and the air cools, everyone craves something comforting. This apple crumble cake brings just that. It's a Sunday staple, perfectly paired with espresso. Plus, Milan's locals add their own twists—like an extra sprinkle of cinnamon or different nuts in the crumble. Pretty simple. But the heart of the dish remains: a moist, flavorful base and a golden, nutty top.

Some even explore other Italian apple cake varieties, like the torta di mele from Trentino or a lighter version from Tuscany. The thing is, with its mix of crispy topping and tender cake, this easy apple cake recipe hits all the right notes. Perfect for a family treat. Whether it’s for a holiday breakfast, a quick snack, or just because you want something sweet, this homemade apple cake shows why Italian apple cakes are beloved, especially during apple season. I gotta say, indulge in a slice and enjoy the beautiful simplicity of Italian baking.

INGREDIENTS

Golden delicious apples 7.8 oz (220 g) - cleaned (about 2 apples)

Type 00 flour 1 ½ cup (190 g)

Sugar ¾ cup (150 g)

Eggs 3.5 oz (100 g)

Butter 6 tbsp (85 g) - at room temperature

Walnut kernels ¼ cup (50 g)

Vanilla extract 1 tsp (5 g)

Baking soda 1 tsp (5 g)

Baking powder 1 tsp (5 g)

Fine salt ½ tsp (2 g)

for the apple sauce: Golden delicious apples 7.8 oz (220 g) - cleaned (about 2 apples); Water 2 ½ tsp (12 g); Sugar ½ tsp (2 g); Muscovado sugar ½ tsp (2 g); Cinnamon powder ¼ tsp (1 g); Lemon juice ½ tsp (2 g)

for the crumble: Butter 1.75 oz (50 g); Rolled oats ½ cup (40 g); Walnut kernels ⅓ cup (40 g); Almond flour ⅓ cup (30 g); Sugar 1 ½ tbsp (20 g); Fine salt ¼ tsp (1 g)

for the sour cream: Fresh liquid cream 0.3 cup (75 g); Whole milk 0.6 oz (18 g); White wine vinegar 0.6 tsp (3 g)

For dusting: Cinnamon powder to taste; Powdered sugar to taste

Preparation

How to prepare Apple Pie with Crumble

To prepare the apple pie with crumble, start with the apple sauce: peel the apples, cut them into quarters, and remove the core 1, obtaining about 220 g (7.8 oz). Cut them into pieces 2 and place them in a saucepan 3.

Add granulated sugar 4, muscovado sugar 5, cinnamon, water, and lemon juice 6.

Cook over medium-low heat for about 15 minutes, stirring with a spoon occasionally until the apples are cooked 7. Transfer the cooked apples into a jug 8 and blend with an immersion blender 9.

You need to obtain a smooth and homogeneous puree 10. Cover with cling film in contact 11, let it cool, and then transfer to the refrigerator until ready to use. Now move on to the crumble: in a bowl, add the oatmeal and almond flour 12.

Add the salt and sugar 13, then pour in the melted and cooled butter 14 and the coarsely chopped walnuts 15. Mix well to combine the ingredients.

Spread the crumble on a baking sheet lined with parchment paper 16 and place in the freezer for 2 hours. Proceed to prepare the sour cream: in a bowl, pour the fresh cream, vinegar 17, and milk 18.

Mix with the whisk 19 and leave at room temperature for 20 minutes, uncovered. After this time, cover with cling film and place in the refrigerator until ready to use. Now focus on the batter: peel and cut the apples to obtain about 220 g (7.8 oz), slice them thinly, about 3 mm (1/8 inch) thick 21.

Place them in a bowl and set aside 22. In the bowl of a stand mixer fitted with a paddle attachment, add the room temperature butter and sugar 23, then mix at medium-high speed. Once a creamy consistency is reached, stop the machine occasionally to scrape the batter from the sides with a spatula. Add the eggs, one at a time 34.

Then add 95 g (1/2 cup) of sour cream 25, the vanilla extract 26, and 200 g (7.05 oz) of the previously prepared apple sauce. Separately, mix the flour with the baking powder, baking soda, and salt 27.

Stir with a spoon 28 and pour the dry ingredients into the stand mixer 29. Once everything is combined, lower the speed and incorporate the apples 30.

Finish with the coarsely chopped walnuts 31. The batter is ready 32, pour it into a 21 cm (8-inch) springform pan, buttered and floured. Level the batter well with a spatula 33.

Sprinkle the crumbled crumble over the surface 34. Bake in a preheated static oven at 160°C (320°F) for 60 minutes 35. Once baked, remove from the oven and let it cool completely 36.

Unmold the cake and dust the surface with cinnamon 37 and powdered sugar 38. The apple pie with crumble is ready to be served 39!

Storage

Store the apple pie with crumble at room temperature, preferably under a glass dome, for 2-3 days. It is possible to freeze the cake once baked.

Advice

Muscovado sugar gives a caramelized touch to the apple sauce; if you don't have it, you can substitute it with granulated sugar.

The sour cream can also be purchased ready-made, you will need 95 g (1/2 cup) for the recipe.

For the translation of some texts, artificial intelligence tools may have been used.