SZARLOTKA with crumble, easy and fast Polish apple cake, quick crumb pie to make, a great dessert for breakfast or snack.
SZARLOTKA with crumble, the simplest and most delicious Polish apple cake out there! An easy crumb pie, cinnamon-scented, that you can make in two versions: with soft meringue on top of the apples, or just apples and crumbs for a rustic and quick dessert.
I prepared it as a Sunday dessert “just to try” and… it disappeared while still warm. It’s that type of apple dessert that makes you feel at home, perfect for both breakfast and snack. The crumb dough is made in a snap: flour, sugar, and butter (or margarine), quickly worked together until they become those crumbs that turn golden and crunchy in the oven.
The apples? You can slice them thin and put them raw for a fresher cake, or cook them for 5 minutes with sugar and cinnamon to make them even more fragrant. If you want the “wow” version, add a layer of soft meringue over the apples and then cover with crumbs: in the oven, it will become a sweet and golden cloud.
The beauty of szarlotka with crumble is that no special skills are needed, but when you bring it to the table it looks like it just came out of a pastry shop. I serve it with a dusting of powdered sugar… but I warn you, with a scoop of vanilla ice cream it becomes dangerously irresistible!
Join me in the kitchen today, there’s szarlotka.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 8Pieces
- Cooking methods: Stove, Oven, Air Fryer
- Cuisine: Polish
- Seasonality: Fall, Winter and Spring
Ingredients
- 2.2 lbs apples
- 2 tbsps sugar
- 2 tbsps water
- 2.5 g ground cinnamon
- 2 tbsps lemon juice
- 2.8 cups flour (the one you usually use)
- 3 egg yolks
- 6 tbsps sugar
- 2/3 cup butter
- 2 tbsps plain natural yogurt
- 1 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla extract (or one sachet of vanilla sugar)
Steps
Slice or chop the apples and place them in a pan with cinnamon and sugar, add the lemon juice, cook for 8-10 minutes until soft but not mushy, add water if needed. Cool well.
Put the flour, baking powder, salt, and sugar in a large bowl, incorporate the cold butter cut into cubes, add yolks, yogurt, and vanilla.
Mix with a fork then use your fingers to form the crumb mixture, let it rest in the fridge or freezer for 20-30 minutes.
Place 2/3 of the crumbs in a 9 or 10 inch pan, compact it leaving a 1-inch border, add the apples and cover with the remaining crumbs.
Bake in a preheated oven at 350°F for 35-40 minutes.
Remove from oven and let cool for at least an hour before dusting with powdered sugar, cutting, and serving with a scoop of ice cream as per Polish tradition.
Bon appétit
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SZARLOTKA with Crumble – Easy and Fast Polish Apple Cake
Extra Tips (still in an informal style)
Add a handful of raisins soaked in rum for a special touch.
Want an even more aromatic version? Add a pinch of ground ginger along with the cinnamon.
Serve it warm with vanilla ice cream or whipped cream… and goodbye diet.
Try it with pears instead of apples for a super elegant autumn alternative.
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FAQ: SZARLOTKA with Crumble
Can I make it with meringue?
Of course, yes!
What apples should I use?
I love using Renette or Granny Smiths because they hold up well during cooking and have that tartness that pairs amazingly with cinnamon.
Can the SZARLOTKA with crumble be made the day before?
Yes, and it’s even better the next day. Just keep it covered at room temperature.
What if I don’t want to use butter?
Easy: use vegetable margarine or seed oil. The texture changes a bit but it remains delicious.
How do I keep the crumbs nice and crunchy?
Don’t overwork the dough and don’t press it down: they should remain as big crumbs and bake without compacting.
