Apple-Pie Crumble Cake

apple-pie crumble cake

My Apple-Pie Crumble Cake is neither pie nor cake. But the cinnamon sweet flavors, and buttery crumble topping will certainly remind you of both of these fall favorite desserts.

Apple-Pie Crumble Cake 

Print This Recipe Total time Yield 8Source Adapted from Martha Stewart LivingPublished

This cake is best soon after it’s made, but it will store, covered at room temperature, about 36 hours.

apple-pie crumble cake


  • 2 ½ cup all-purpose flour
  • 1 ¼ cup brown sugar
  • 3 teaspoon cinnamon (divided)
  • 10 ounce cold unsalted butter (cut into ½‑inch cubes)
  • 3 pound crisp, tart apple (such as Granny Smith)
  • ½ cup granulated sugar
  • 2 tablespoon corn starch
  • powdered sugar (as needed)


In a large bowl of a food processor fitted with the blade attachment combine flour, brown sugar, and 2 teaspoon cinnamon. Pulse the mixture until well-combined. Add the cubed butter and pulse several more times until a course sandy texture with pea-sized pieces sprinkled throughout is achieved. You may alternatively use 2 knives or a pastry blade. Press ½ of the mixture onto bottom and halfway up the sides of a 10-inch springform pan. Place the remaining mixture into a medium bowl and put both the springform pan and the bowl into the refrigerator to chill at least 20 minutes.

Meanwhile, place the oven rack in the center position and preheat oven to 350 degrees. 

Peel, halve lengthwise and core the apples, then thinly slice them (¼‑inch, or preferably less). The food processor fitted with the slicing blade works very well for this job.

Remove the remaining crumb mixture and the prepared springform pan from the refrigerator. Set the springform pan on an aluminum foil-lined rimmed baking sheet. 

Place the apple slices into a large bowl and toss them well with granulated sugar, corn starch, and remaining 1 teaspoon cinnamon. Once the cornstarch has moistened, pile the apple slices into the prepared springform pan, pressing down as you work to pack as many of them in as you can. You might not use all the apples, but do use enough that they mound about 1‑inch above the edge of the pan. Sprinkle as much of the remaining crumb mixture on top as you can. Pressing it down to fill spaces before adding more.

Put the pan on its baking sheet in the oven; bake for 1 hour and 15 minutes, or until golden brown on top. Remove from oven. run a knife around the edge of the pan, and let the cake completely cool in the pan to set. Remove springform ring before slicing. Sprinkle with powdered sugar; serve immediately.