Crustless Apple Crumb Cake

by Joan Nathan
from Jewish Cooking in America
(Alfred A. Knopf, 1998)
Serves 10 to 12 (pareve) or (dairy)

One recipe from the Temple Israel cookbook was a crustless apple crumb cake. 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.

Tip: I often add fresh mint or fresh cranberries to my apples — delicious.—Joan Nathan

convert Ingredients
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
1/2 teaspoon cinnamon (about)
2 cups all-purpose flour (about)
1 cup dark brown sugar
6 ounces (3/4 cup) unsalted butter
1 cup orange juice

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Method
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.

Recipe © 1998 Joan Nathan. All rights reserved.
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