Apple Pie Crumble Cake

Prep 25 min

|

Cook 60 min

|

Ready in 85 min

This dessert lets you have your cake and eat your pie, too.

Ingredients

    Cake
  • ⅛   tsp (0.5 mL) ground nutmeg
  •  Canola oil for brushing
  • 1   cup (250 mL) plus 1½ tbsp (22 mL) granulated sugar, divided
  • ½   tsp (2 mL) Cinnamon Plus® (see cook's tip)
  • 5   medium Granny Smith apples, peeled, cored, cut in half lengthwise (about 1 ¾ lb/750 g)
  • 3   eggs
  • ⅔   cup (150 mL) oil
  • ¼   tsp (1 mL) vanilla extract
  • 1   cup (250 mL) all–purpose flour
  • ¼   tsp (1 mL) salt
  •  Ice cream or whipped cream
    Crumb Topping
  • ⅓   cup (75 mL) all-purpose flour
  • ¼   cup (50 mL) granulated sugar
  • ¼   cup (50 mL) coarsely chopped pecans (optional)
  • ½   tsp (2 mL) Cinnamon Plus®
  • 2   tbsp (30 mL) butter, melted

Directions

  1. Preheat the oven to 375°F (190°C). Brush the bottom and sides of a deep 9" or 10" (23- or 25-cm) pie dish with oil.

  2. Combine 1½ tbsp (22 mL) of granulated sugar and Cinnamon Plus® in a small mixing bowl and set aside.

  3. Using the Quick Slice, slice the apple halves and layer the slices in the bottom of the pie plate (about ⅔ of the way up the sides). Sprinkle with the sugar mixture.
  4. Beat the remaining 1 cup (250 mL) granulated sugar and eggs with an electric mixer on medium speed for 2 minutes, or until light and fluffy. Add the oil and vanilla and beat well. Stir in the flour and salt, and pour the batter over the apples.

  5. Combine all of the crumb topping ingredients and sprinkle them over the batter.
  6. Bake until a wooden pick inserted in the center of the cake comes out clean, about 55–60 minutes.

  7. Let the cake cool for at least 1 hour. If desired, serve with ice cream or whipped cream.

Yield:

  • 12  servings

Nutrients per serving:

U.S. nutrients per serving (1 slice): Calories 300, Total Fat 17 g, Saturated Fat 2.5 g, Cholesterol 50 mg, Sodium 85 mg, Carbohydrate 36 g, Fiber 2 g, Sugars 31 g (includes 23 g added sugars), Protein 2 g

Cook's Tips:

You can substitute the Cinnamon Plus® with ½ tsp (2 mL) ground cinnamon and ⅛ tsp (0.5 mL) ground nutmeg. In the topping, substitute with equal parts ground cinnamon.

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