Apple Crumble Cake
This dish sits in the sweet spot between apple pie and apple cobbler, but it's better than both when you want the apple to be the star of the show. Made with no added sugar and topped with homemade whipped cream, it's a dram as a dessert, a snack with coffee, or even as breakfast.
Ingredients
Dough
- 1.5 cups almond flour
- 1/2 cup coconut flour
- 1/4 tsp salt
- 1/4 cup granulated monk fruit
- 8 tbs butter, melted
Filling
- 4 apples I used honeycrisp
- 1/4 cup granulated monk fruit
- 1 tsp cinnamon
Instructions
- Preheat oven to 375'F
- Make the dough. Combine almond flour, coconut flour, salt and sweetener in a bowl.
- Melt butter in a separate bowl. Mix into dry ingredients until a crumbly dough forms.
- Press 3/4 of the dough into the bottom of a 9x9 inch baking dish.
- Make the filling.
- Core and cut your apples into slices no thicker than 1/4 inch.
- Toss in a bowl with sweetener.
- Layer coated apples over the top of the dough in the baking dish. Sprinkle with cinnamon.
- Crumble the remaining dough evenly across the top of the apples.
- Bake for 25-30 minutes or until the top has started to brown and apples are fork tender.