Apple pie with oat crumble and cream foam - photo 1
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Apple pie with oat crumble and cream foam

Cakes and Bakes Desserts 90 min Medium 36 wyświetleń ~31.82 PLN - (0)
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Description

A classic apple pie with a modern twist: moist buttery cake layered with aromatic, slightly caramelized apples with cinnamon and a crunchy oat crumble. Topped with a light cream foam that balances the sweetness and adds a velvety texture. The recipe uses seasonal Polish apples, simple ingredients, and traditional baking techniques, while introducing a twist — an oat crumble and partial caramelization of the fruit for an intense flavor. Perfect for afternoon coffee, a home gathering, or as a winter dessert after dinner.

Ingredients Used

Ingredients (15)

Servings:
4
  • Wheat flour 200 g
  • Sugar 100 g
  • Butter 120 g
  • Baking powder 10 g
  • Apple 3.3 szt. (~600 g)
  • Lemon juice 15 ml
  • Oat flakes 70 g
  • 30% heavy cream 200 g
  • Chicken egg 2 szt. (~120 g)
  • Brown sugar 50 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Ground cinnamon 4 g
  • ✨ Opcjonalne
  • Powdered sugar 20 g
  • Raisins (optional) 50 g
  • Walnuts 40 g
💰 Szacowany koszt dania: ~31.82 PLN (7.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the butter and eggs out of the fridge at least 30 minutes beforehand so they reach room temperature. Preheat the oven to 180°C (top-bottom). Prepare a springform pan with a diameter of 20–22 cm: line the bottom with parchment paper, lightly grease the sides with butter, and dust with flour or use baking spray.

Use a 20–22 cm springform pan — a smaller one will result in a cake that is too tall and will require longer baking. The paper will make it easier to remove the cake. If the springform pan has a removable side, seal the bottom tightly.

Filling

2

Wash the apples, cut them into quarters, remove the cores, and then slice them into pieces about 4–5 mm thick. Place the sliced apples in a large bowl and drizzle with lemon juice to prevent browning. Sprinkle with 2 teaspoons of cinnamon (4 g) and gently mix by hand or with a large spoon to evenly coat the slices.

Use a sharp knife and cutting board. Sprinkling with lemon juice prevents browning and adds freshness. The slices don't have to be perfect — evenly arranged, they will caramelize nicely.
3

In a medium skillet, melt 20 g of butter over medium heat. Add brown sugar (50 g) and let it dissolve — this will take about 1–2 minutes. When the sugar starts to melt and forms a liquid caramel, add the prepared apple slices. Cook for about 6–8 minutes, stirring frequently with a spatula, until the apples are soft, shiny, and partially caramelized (do not cook too long to avoid them falling apart completely). Remove from heat and set aside to cool slightly.

Use a 24–26 cm non-stick frying pan. Do not overheat the sugar (it can burn) — when it starts to darken, quickly add the apples. The apples should remain firm, not mushy.

Cake

4

In a large bowl, add flour (200 g), baking powder (10 g), and a pinch of salt (1 g). Mix the dry ingredients with a spoon to evenly distribute the baking powder in the flour.

Use a large, wide bowl — it will be easier to add the wet ingredients later. Sifting the flour is not mandatory, but it will make the dough fluffier.
5

In a second bowl, place the soft butter (100 g from the prepared 120 g) and white sugar (100 g). Cream together with a wooden spoon or mixer on medium speed for 3–4 minutes until the mixture is light and fluffy. Add the eggs (120 g, one at a time), mixing well after each addition. Finally, add the dry mixture and mix with a spatula just until combined — the batter should be uniform, thick, but not overly beaten.

Use a hand mixer or a stand mixer with a whisk attachment. If you don't have a mixer, beat the butter with the sugar vigorously using a wooden spoon for about 6–8 minutes. Do not mix too long after adding the flour — overmixing will result in a tough texture.

Crumble

6

Prepare the crumble: in a small bowl, combine 20 g of butter (cut into cubes), oats (70 g), and optionally chopped walnuts (40 g, if using). Use your fingers to rub the butter into the oats until pea-sized clumps form — you don't need to achieve a uniform powdery texture; the crumble should be uneven and crunchy.

Use cold butter cut into small cubes — this makes it easier to mix with your fingers. If you don't like nuts, you can skip them or replace them with sunflower seeds.

Assembly

7

Pour the batter into the prepared springform pan and smooth the surface with a spatula. Evenly distribute the cooled caramelized apples (from step 3) on top. If you are using raisins, sprinkle them now. Crumble the topping on top, leaving a few larger pieces for contrast.

Arrange the apples evenly, but do not pack them tightly — a little bit of space will allow the liquid to evaporate during baking. If the apples are very juicy, drain the excess juice before arranging them, but do not throw it away — it can be drizzled on top after baking.

Baking and serving

8

Place the springform pan on the middle rack of the preheated oven and bake for 40–50 minutes at 180°C. After about 30 minutes, check the cake — if the top is browning too quickly, loosely cover it with a sheet of aluminum foil. The cake is ready when a toothpick inserted comes out clean or with a few moist crumbs (not raw batter).

Do not open the oven more than once — a sudden drop in temperature can cause the cake to collapse. Use a wooden stick or toothpick for testing.
9

Remove the cake from the oven and let it sit in the pan for 10–15 minutes to set. Then carefully remove it from the springform pan and place it on a wire rack to cool completely (about 30–40 minutes).

Letting it rest in the mold for 10–15 minutes helps the cake "set" and reduces the risk of it crumbling when removed. Use a wide spatula to loosen the edges if necessary.
10

Just before serving, whip the chilled 30% cream (200 g) with a mixer on medium speed for 2–3 minutes, optionally adding powdered sugar (20 g) to taste. Whip until soft peaks form — the cream should be thick but not too stiff. Spread the mousse evenly over the cooled cake. Sprinkle the top with optional nuts and/or sifted powdered sugar.

Chilled cream whips faster and holds its shape better. Do not whip for too long — the cream may curdle and turn into butter.
11

Cut the apple pie into 4 equal portions. Serve on plates with a cup of coffee or tea. If you have additional caramelized juice from the pan, you can drizzle it over the pieces on the plate for extra shine and flavor.

Use a sharp knife and wipe the blade with a cloth between cuts for aesthetically pleasing pieces. Serve at a slightly warm or room temperature.

Fun Fact

💡

Apple pie is one of the oldest forms of apple cakes in Central Europe; in Polish tradition, it was often baked in households during winter when apples were stored from the autumn.

Best for

popołudniowa kawa rodzinne spotkanie zimowy deser po obiedzie

Tips

🍽️ Serving

Serve the warmer pieces with a scoop of vanilla ice cream or an extra spoonful of sour cream for contrast. Ripe apples with a strong flavor will hold up better to caramelization. For an elegant presentation, arrange thin slices of fresh apple and sprinkle with finely chopped nuts.

🥡 Storage

Store in the refrigerator covered with plastic wrap for up to 2 days (with cream). Without cream, it can be stored in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 3 days. Reheating: briefly in the oven at 150°C for 8–10 minutes to restore the crispness of the crumble.

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