Have I ever told you that I’m a huge fan of crumble cakes? Here’s one of my favorite version of this versatile cake filled with the delicious apples I picked up with my family in beautiful Oak Glen (CA), Southern California premiere apple growers area. I added to the apples a velvety milk cream that can be also used as a filling for many other types of cakes.

Fun Facts 

  • Apples are a member of the rose family.
  • There are 2,500 varieties of apples grown in the United States.
  • It takes about 36 apples to create one gallon of apple cider.
  • Apples contain no fat, sodium or cholesterol and are a good source of fiber.
  • Italy is one of the top apple producers around the world along with United States, Poland and China.

Buon Appetito!

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fullsizerenderPhoto by Ale Gambini – Maurizio “OttO” DE Togni – Mirko Urania BreadLoveAndDreams

Servings : 6 to 8

Difficulty : easy

Prep Time : 30 min.

Cook Time : 35 min.



For the milk cream

3/4 cup heavy whipping cream

1   1/4 cups whole milk

2 eggs

1/4 cup sugar

1 teaspoon vanilla extract

1/3 cup flour type 00

For the crumble crust

2.5 cups flour type 00

1 pinch salt

8 gr vanilla baking powder (Bertolini or Paneangeli)

8 tbsp unsalted butter, cold

4.5 oz granulated sugar

1 egg, slightly beaten

For the filling

3 apples, peeled cored and diced


powdered sugar, to dust



Preheat oven at 350 F degree.

Heat milk, heavy whipping cream and vanilla extract slowly in a saucepan until small bubbles form around the edges of the pan.
Meanwhile, in a separate saucepan, whisk eggs and sugar together until fluffy; then stir in the flour until well mixed.

Add, little by little, the milk mixture to the egg mixture. Bring to boil and cook  until starts to thicken. Remove from heat and allow to cool.

In a medium bowl, sift flour, salt and vanilla baking powder.

Add sugar and diced cold butter, work with your fingertips until a sandy mixture forms.

Add the egg and work briefly until the mixture tuns into big crumbs.

Line a 9 inch cake pan with parchment paper.

Place half of the crumb mixture into the cake pan.

Gently spread with half to the milk cream, then add the diced apples and the remaining milk cream.

Cover the cream with the remaining half crumb mixture.

Bake for 35 minutes.

Allow to cool completely in its pan.

Serve lightly dusted with powdered sugar.


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