We’ve combined two of our favourite things in one easy spiced bake: the comfort of an apple crumble with a fluffy sponge underneath. Swap the apples for pears or add a few blackberries dusted in a little flour, or sprinkle flaked almonds or chopped hazelnuts into the crumble topping, if you like.
Ingredients
Method
Preheat the oven to 160C fan-forced (180C conventional). Grease and line a 30cm x 20cm baking pan with baking paper.
For the apple compote, put all of the ingredients in a large saucepan on medium. Cook 10-12 minutes, stirring occasionally, until the eating apples just holding their shape. Remove from the heat. Cool completely.
For the crumble, in a bowl rub together the flour and butter with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar, oats, spices and a pinch of salt.
In the large bowl of an electric mixer using a paddle attachment, beat butter and sugars until pale and fluffy. Add eggs, one at a time, alternating with a spoonful of flour, and beating after each addition. Fold in remaining flour, vanilla, baking powder, almond meal and sour cream.
Spread batter into prepared tin and smooth surface with a spatula. Dollop over apple compote, swirling it into batter in places using a knife tip, then scatter over crumble. Bake for 50 minutes, until a skewer inserted in centre comes out clean and crumble is golden and crisp. Cool in tin for 10 minutes. Serve warm with custard or cream.
You might also like:
Gluten-free apple and pecan cake
You might also enjoy making Ed’s apple, chocolate and hazelnut jaffles
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