What’s not to love? Apples, Crumble, Cake! Combine them all and you have this amazing and easy dessert. YUM.
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- 80 g white spelt plain flour, or white plain flour
- 20 g cornflour
- 60 g rolled oats
- 80 g light muscovado sugar (or brown sugar)
- 1 tsp ground cinnamon
- 1/2 tsp sea salt flakes
- 100 g Coconut - Oil coconut oil BUY
- 320 g white spelt plain flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp Pink Salt Flakes sea salt flakes BUY
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 110 g light muscovado sugar (or brown sugar)
- 120 g light olive oil
- 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
- 100 g plain yoghurt (not thick Greek style)
- 2 large eggs
- 350 g red apples, skin on, washed, cored, and quartered
- 200 g 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 TM 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 TM bowl and mix 4 sec/speed 4. Set aside.
Without cleaning TM bowl, place sugar, oil, vanilla, yoghurt, eggs and apples into TM bowl and mix 4 sec/speed 6.
Return flour mix to TM 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.