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
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.
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Crustless Apple Crumb Cake Recipe © 1998 Joan Nathan. All rights reserved.