Sbrisolona di Mele - Italian Apple Crumble Cake

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Pastry:

400 g self-raising flour

150 g granulated sugar

100 g butter

2 eggs

1tsp vanilla paste

Filling:

6 apples

50g Demerara sugar

2tbsp cornflour

a sprinkle of cinnamon (optional)

Core, peel and dice the apples; add the sugar and cornflour to the apples, then the cup of water and cook on the stove for about ten minutes. 

The apples should not be too soft. 

Let the apple filling cool completely.

Heat the oven at 180C.

To make the dough simply rub the flour, sugar and butter together, then add the eggs.  Work as little as possible and aim for a crumble consistency.

Butter a 24 cm pie dish with removable bottom and sprinkle with flour. 

Sprinkle half of the crumble in  the cake pan.

Distribute the apple filling leaving a 1 cm free border all around. 

Finish the cake with the remaining crumble.

Bake for 40 to 45 min.

Enjoy warm or cold.