Today we prepare together the apple crumble cake with lemon cream. A simple and delicious dessert, perfect for any occasion! The apple and cream crumble is the perfect dessert for countless occasions! As an after-meal dessert, or for a breakfast/snack rich in energy!
The apple and cream crumble tart is a shortcrust pastry filled cake, simple to make. It is filled with a delicate lemon cream and diced apples. Covered with dough crumbs and baked in the oven. With each cut, the crumble wins you over with two different textures! The surface is crunchy and tasty, while the filling is creamy and rich.
The crumble cake can be filled in countless ways. With jam or various preserves, creams, fresh fruit, etc. Today’s version is perfect for the autumn–winter season, even though apples are eaten year-round!
Some time ago, I had already proposed a version of crumble with cream and apples but with some modifications in doses and process. Both are excellent, so I’ll leave the choice to you!
If you love crumbles like I do, don’t miss my best proposals!
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: about 10-12 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 egg (medium whole)
- 1/2 cup sugar
- 1/2 cup butter
- 3/4 tsp baking powder
- 1 lemon (grated zest)
- 17 oz whole milk (fresh)
- 3 egg yolks (from medium eggs)
- 1 lemon (grated zest)
- 1/3 cup sugar
- 1/4 cup cornstarch
Tools
- Bowls
- Saucepan
- Hand Whisk
- Grater
- Cake Pan
- Spatula
Steps
Since the cream has to cool, it will be the first thing we need to think about!
Pour the milk into a non-stick saucepan, add the zest of half a lemon, and place on the heat at a low flame.
In a bowl, work energetically with a hand whisk the egg yolks of medium eggs with the sugar.
When you have obtained a nice fluffy and light mixture, add the cornstarch (or all-purpose flour).
Grate the other half of the lemon inside and mix.
As soon as the milk is slightly warm, NOT boiling, pour it over the beaten egg mixture.
Mix quickly with the whisk and then pour everything back into the saucepan.
Put back on the heat, at medium-low flame, and stir continuously until the cream thickens.
As soon as it begins to “puff“, turn off the heat and pour the cream into a glass bowl if possible.
Cover the pastry cream with cling film in contact and let it cool for about an hour.
In the meantime, while the cream cools, let’s prepare the base of the crumble.
In a bowl add flour, baking powder, sugar, and a bit of grated lemon zest and mix.
Incorporate the cold butter in cubes and work quickly with your hands until it is absorbed by the dry ingredients.
Finally, add a whole medium egg and mix well until you obtain a crumbly dough.
Set aside about a third of the crumb mixture, which will be used to cover the cake.
Take a baking pan (preferably with a springform) of 9 inches, line the bottom with parchment paper, and pour the rest of the mixture inside.
With your hands, spread it well over the entire surface without pressing, leave it as it is.
At this point, we can cut the apples into small cubes, possibly of the same size.
Add just a teaspoon of sugar to the apples and mix.
We’re almost there! Take the cream, and with a hand whisk, stir it for a few minutes until it becomes soft again.
Pour all the cream over the crumb base and level it with a spatula.
Place the apples on top and with the back of a spoon, compact them until all the spaces are filled.
Take the crumbly dough set aside and cover the entire surface.
Now we just need to bake the apple and cream crumble in a preheated static oven at 356°F for ABOUT 40 minutes.
Remember, the time varies from oven to oven, so always check.
When the surface is nicely golden, take the crumble out of the oven and let it cool COMPLETELY before cutting.
If you like, you can dust the surface with powdered sugar.
Here it is, the apple cream Crumble, in all its glory, its wonderful aromas, and its unique taste!
Before enjoying the apple crumble, I recommend letting it rest for about three hours.
I hope you liked this recipe! If you try it, come back to let me know what you think!
See you soon with new easy and yummy recipes!
Article protected by copyright © – Gabriella Geroni © All rights reserved
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FAQ (Questions and Answers)
Can I replace the apples with other types of fruit?
Of course! For example, you can use pears and add chocolate chips, which pair perfectly with this fruit. Or with blueberries, strawberries, peaches, apricots, figs, raspberries, etc.
How long does the crumble keep?
The crumble is a dessert that keeps well at room temperature for a few days. Just cover it with a cake cover. If it’s particularly hot at home, you can keep it in the fridge, well covered, and let it sit at room temperature for at least half an hour before serving.
Can I enrich the crumble with chocolate chips or nuts?
Yes, if you want, you can add 50 g of chocolate chips or sliced almonds, hazelnut crumbs, chopped walnuts, etc., on the surface before baking the dessert.
