Apple Pie Crumble Cake

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


  •  Canola oil for brushing
  • 1   cup (250 mL) plus 1½ tbsp (22 mL) granulated sugar, divided
  • ½   tsp (2 mL) ground cinnamon
  • ⅛   tsp (0.5 mL) ground nutmeg
  • 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) ground cinnamon
  • 2   tbsp (30 mL) butter, melted


  1. Preheat the oven to 375°F (190°C). Brush the bottom and sides of the Deep Dish Pie Plate with oil.
  2. Combine 1½ tbsp (22 mL) of the granulated sugar, cinnamon, and nutmeg 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 the 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 55–60 minutes or until a wooden pick inserted in the center of the cake comes out clean.
  7. Let cool at least 1 hour.  If desired, serve with whipped cream made in the Whipped Cream Maker or with ice cream.


  • Serves 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, Protein 2 g

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