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
Hands-On Time: 30 minutes | Total Time: 1 hour | Serves 10 to 12
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
- 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
Directions
- 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:
- Fresh Apple Cake from Iowa Girl Eats
- Unfussy Apple Cake from 101 Cookbooks
- Drunken Apple Cake from Leite's Culinaria
- Passover Pareve Apple Cake from Leite's Culinaria
Crustless Apple Crumb Cake Recipe © 1998 Joan Nathan. All rights reserved.
