Apple Crumble Cake
Submitted by jacqui02724
Two-layer oat crumble cake with a pressed crust bottom, apple filling cooked with cornstarch until glossy, and buttery crumb topping. Bake for an hour and serve with vanilla ice cream.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minThis cake builds in three distinct layers. The bottom is half of a brown sugar oat crumble mixture, pressed into the pan and pre-baked until firm. Then comes a cooked apple filling thickened with cornstarch on the stovetop, cooled slightly, and spread over the crust.
The remaining crumbs scatter over the top.
The cornstarch filling technique means the apples stay intact and suspended in a glossy sauce instead of turning mushy. Everything bakes together for an hour until the top crumbles turn golden.
Baking Tips
- Pat the bottom crumb layer firmly into the pan before baking
- Cook apple filling until thickened and glossy, then cool slightly
- Spread filling evenly to the edges for consistent slices
- Top with a scoop of vanilla ice cream while still warm
Ingredients
Directions
Combine flour, brown sugar, oats, and butter to form crumbled mixture.
Spread half of mixture in 9 x 13 inch pan.
Pat down.
Combine sugar, cornstarch, salt and water in saucepan.
Cook over moderate heat, stirring until thickened.
Add sliced apples and vanilla.
Stir to coat well.
Spread evenly over crumbly mixture in pan.
Top with remaining crumbs.
Bake in 350℉ (180℃) F oven for about one hour.
Try a scoop of vanilla ice cream on top.
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