Caramel Apple Crack!

A delicious twist on apple pie, apple pie and apple cake… a delicious dessert, perfect for fall – hello heaven!
Print size
Category: DessertType: Cake Keywords: Apple, Caramel, Crumble Preparation time: 1 hour Preparation time: 1 hour Preparation time: 2 hours Preparation times: 12 Servings Author: Jane’s Patisserie
175 g whole wheat flour
100 g unsalted butter (cold/toasted)
1 tablespoon icing sugar
1 egg yolk
Cake filling
500 g baking apples (subtraction and weight)
100 g brown sugar
1/2 teaspoon ground cinnamon
100 g caramel

120 g flour
60 g sugar
60 g salted butter (cold/regulated)
grams
Instructions
Recipe
Sift the flour, icing sugar and add the chilled butter, egg yolk and 1 tablespoon water in the food processor. Give it a quick pat on the wrist line until the mixture hardens, which won’t take long at all!
Grease and flour a 9- to 10-inch deep baking pan – On a lightly floured surface, fill out the dough mixture to the size of a 1- to 2-pound coin.
Press the food into the mold and trim the edges. Fill any holes in the dough with excess food so everything is covered! Freeze within 1/2 hour!
Preheat the oven to 200C/180C fan – line a tray with baking paper and fill with beans/rice and bake ‘Blind’ for 15 minutes!
Remove the peel and beans and bake for 5-10 minutes or until the bread is golden brown! Leave to cool in the tin.
For the filling
Cut the peeled and colored apples into 1/2 inch pieces, still small in size. Place the apples in a large, heavy pot with the sugar, cinnamon and two tablespoons of water.
While hot, cook the apples in a pan over medium heat for five minutes. After five minutes let it stand, put the lid on and let it ‘play’ for another five minutes. You essentially need
fruits to keep it nice and firm. If the apples get too soft, turn off the heat and move on to the next step, because you don’t want them to be too runny!
Meetings and cooking!
Mix the sugar, flour and butter until the mixture resembles thick breadcrumbs. The oil must be cold to work!
Place the apples in the pan and carefully pour the caramel over them with a small spoon!
Sprinkle the mixture on top. Bake the cake in the oven for 25-30 minutes, until the top is golden brown!
After baking the cake, let it cool for about 30 minutes because it will be very hot. After it has cooled a little, remove it from the mold and enjoy it hot! Add a dollop of vanilla or ice cream…or let it cool and enjoy it cold!
articles Due to the baking time of the bread, I recommend that you use a BAKING apple instead of eating an apple every time. If you used regular apples, there is a chance that they will turn to mush and the cake will not bake properly. These are the best green apples for baking! For
Caramel I used Clove caramel!
This dessert can be stored in the refrigerator for up to 3 days, but is best consumed the same day it is baked!
UPDATE 2019
The original features were very similar, just different.
In the original, I used 300g of apples, finely chopped and dried between paper towels to reduce the water content.
The recipe used 3 tablespoons of cornflour, mixed with 75g of brown sugar and apples and placed on top of the pie crust.
Enjoy!!