Double apple crumble cake from Dessert Person: Recipes and Guidance for Baking with Confidence (page 53) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for crème fraîche.

  • dbruijn on March 22, 2026

    This was good. I needed to use up apple butter. Probably won’t make again until the next time I need to use up apple butter

  • hailey_tthlx3 on October 06, 2025

    This came out so tasty and moist.

  • Astrid5555 on November 02, 2023

    This is one delicious apple cake with the crumble providing a delicious contrast to the custardy texture of the rest of the cake. A keeper!

  • anya_sf on December 06, 2022

    Yummy, sort of a cross between apple cake and crisp. Greek yogurt worked instead of creme fraiche. My (homemade) apple butter had added maple syrup and spices, but was fine in this. 3/4 of the crumble was plenty. With the long baking time, the sides got quite dark, but the cake was still fairly moist. Still, I wonder if a lower temperature would be better.

  • lou_weez on June 20, 2021

    I didn't have apple butter so substituted apple sauce and used Greek yoghurt instead of crème fraiche. I also pressed the crumble ever so slightly into the cake as I didn't want it to fall off after baking. Everyone enjoyed this cake. I might add some rum soaked sultanas next time.

  • dbp19 on January 18, 2021

    Really tasty. Can also substitute full-fat Greek yogurt for crème fraîche. The apples sort of melt together to create a pudding like texture in some places. Nice contrast to the crumble on top. Just wish the crumble adhered a bit better, but tasted amazing just the same.

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