What’s not to love? Apples, Crumble, Cake! Combine them all and you have this amazing and easy dessert. YUM.
Thanks to Gina from The Passionate Pantry for this one. It is good old fashioned homestyle baking and eating. She is the master of precision with recipes that work.
Have you tried any of the other recipes we have here from the lovely Gina:
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 80 Grams plain flour or white spelt plain flour BUY
- 20 Grams cornflour or cornstarch
- 60 Grams rolled oats
- 80 Grams light muscovado sugar (or brown sugar)
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon pink salt flakes BUY
- 100 Grams coconut oil BUY
- 320 Grams white spelt plain flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon baking powder
- 1 Teaspoon pink salt flakes BUY
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon ground ginger
- 1/2 Teaspoon ground cardamom
- 110 Grams light muscovado sugar (or brown sugar)
- 120 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon vanilla bean paste BUY
- 100 Grams plain yoghurt (not thick Greek style)
- 2 eggs
- 350 Grams red apples, skin on, washed, cored, and quartered
- 200 Grams fresh berries of choice (120g for the cake, 80g for the top)
Preheat oven to 180ºC (fan forced) and place rack into middle of oven.
Line a 22cm round spring form tin with baking paper on the base only (see tip). Grease the sides well with either butter or coconut oil. TIP: Line the base of the tin with a square piece of baking paper that extends beyond the base of the rim. Once the cake is cooked, unclip the sides of the tin and use the paper to lift the cake onto a rack to cool.
To make Crumble: Place all ingredients into Thermomix bowl and process 1 sec/Turbo 3 times. Set aside and using the spatula, break up any large pieces of crumble so that they are evenly coated with the coconut oil. Do not clean bowl.
To make Cake: Place flour, baking soda, baking powder, salt and spices into Thermomix bowl and mix 4 sec/speed 4. Set aside.
Without cleaning Thermomix bowl, place sugar, oil, vanilla, yoghurt, eggs and apples into Thermomix bowl and mix 4 sec/speed 6.
Return flour mix to Thermomix bowl and mix 4 sec/speed 6. Scrape sides of bowl then mix 2 sec/speed 4.
Add 120g berries and with the spatula gently fold them through the mix so they are not broken up.
Place mixture into cake tin and smooth top. Top with remaining 80g of berries.
Place crumble on top of mixture and press down lightly.
Bake for 1 hour or until skewer inserted in centre comes out clean. Remove from oven and allow to rest for 15 minutes.
Unclip the sides of the cake tin, and using the paper carefully lift the cake and place onto a cake rack to cool.
Keeps well for a few days, but crumble will slowly soften over this time … much crisper on the day of baking.