Crustless Apple Crumb Cake

One recipe from the Temple Israel cookbook was a crustless apple crumb cake recipe. An Americanized apple streusel, also known as apple crisp, it was a favorite Friday evening dessert during my childhood. “Fill any size pie plate with apples, depending upon the size of cake desired,” were the vague directions.–Joan Nathan

LC A Crisp By Any Other Name Note

This dessert combines plenty of apples with sugar, cinnamon, and a crumbly brown sugar topping. Whatever you call it—crustless sapple crumb cake or apple streusel or apple crisp or just plain old apple cake—it’s a fine end to any meal, and without having to roll out a pie crust. What’s not to love? After all, a crisp by any other name would smell—and taste—as sweet.

Crustless Apple Crumb Cake Recipe

  • Quick Glance
  • 30 M
  • 1 H
  • Serves 10 to 12


  • 12 Cortland, McCoun, McIntosh, Greening, or Granny Smith apples (about 12 cups)
  • Rind and juice of 1 lemon
  • 1/2 cup white sugar, or to taste
  • About 1/2 teaspoon cinnamon
  • About 2 cups all-purpose flour
  • 1 cup dark brown sugar
  • 6 ounces (3/4 cup) unsalted butter
  • 1 cup orange juice


  • 1. Peel, core, and slice the apples. Place in a greased 9 by 13-inch or equivalent rectangle baking dish. Grate the lemon rind and then squeeze the juice over the apples. Sprinkle with the white sugar and about 1/4 teaspoon of the cinnamon.
  • 2. In a mixing bowl pinch together the flour, brown sugar, and butter or margarine. Scatter over the apples and then sprinkle with the remaining 1/4 teaspoon cinnamon.
  • 3. Pour the orange juice over the crumb topping. It will seep through to the apples.
  • 4. Bake in a preheated 400°F (200°C) oven, approximately 30 minutes or until the apples are soft and the top is brown and crusty. Serve warm with whipped cream or vanilla ice cream.
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

  1. lillian shapiro says:

    Have been using Joan’s original book since the ’50s. I am 88 and now pass it on to grandaughter. Will make this recipe to take to my male friends family for Passover. Still love reading the recipes in cookbooks. Live in a huge cruise ship on land with five restaurants for our daily use. lil shapiro

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.


Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail