Big thanks to our good friend Mariëlle Janssen for this amazing recipe!
Ingredients cake batter and filling
- 80 gram clarified butter (or use coconut oil or ghee instead)
- 80 gram coconut blossom sugar
- pinch of salt
- 1,5 eggs
- 1 tablespoon rice milk
- 115 gram spelt flour
- 1 tablespoon baking powder
- 1 kg apples
- 1,5 tablespoons ground cinnamon
Ingredients crumb topping
- 115 gram cold clarified butter
- 100 gram coconut blossom sugar
- 165 gram spelt flour
- pinch of salt
- squeeze of lemon juice
Kitchen equipment needed
- spring form 26 cm (10 inch) lined with parchment paper
- 3 large bowls
- cutting board & chef’s knife
- vegetable peeler
Preparation — 15 minutes
PRE-HEAT the oven to 190 degrees celsius or 375 degrees fahrenheit.
Simply COMBINE all the ingredients for the cake batter. That will be clarified butter, coconut blossom sugar, salt, eggs, rice milk, spelt flour and baking powder. WHISK until you’ve reached a smooth batter and pour into the prepared spring form.
PEEL the apples and get rid of the core. CHOP the apples into medium-sized pieces and mix with the ground cinnamon. ADD the apples to the spring form, don’t press them into the batter, just place them gently on top.
Finishing the apple crumble pie — 45 minutes
All there’s left to do, is creating a crumb topping. USE your hands to combine the ingredients until the dough looks crumbly. DIVIDE the crumbs over the apple filling and bake in the preheated oven for about 40-45 minutes. If the top looks too dark already, but the pie isn’t ready yet, you can cover it with tin foil to prevent it from burning.
Enjoy this lovely apple pie!