Apple crumble cake

I used Granny Smith apples in this, and it was outstanding.  It is very easy to make and is delicious for afternoon tea or served warm as a dessert.

Photo: Simon Lambert
Photo: Simon Lambert
Apple crumble cake

Serves 8-10

4-6 Granny Smith apples, peeled, de-seeded and cut into bite-sized pieces
1 lemon zest and 1 tsp juice
1 tsp ground cinnamon
350g flour
170g sugar
170g butter, roughly cubed
2 tsp baking powder
1 egg

Begin by cooking the apples with the lemon juice, zest and sugar. Add 2 tablespoon water and cook gently until the apples are soft and mushy. Remove and allow to cool.

Preheat the oven to 180degC.

Line a 20cm round springform tin with baking paper.

In the bowl of a food processor, add the flour, sugar and baking powder. Pulse to combine.

Add the butter and process until you get fine crumb like mixture. Add the egg and pulse until the mixture holds together.

If too dry, add 1 tablespoon milk and mix to combine.

Take three-quarters ¾of your mixture and spread evenly over the bottom of the tin. Press down with a spoon.

Spread over the apple mixture.

Finish by scattering the remaining mixture over the top and bake in for 35 minutes or until golden in colour.

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