Crumble

1. In a food processor, add both the flours, sugar, salt, and cinnamon powder. Pulse a few times to get a quick mix. Add butter. Pulse few times or until it gets a crumbly texture. Do not over pulse as it will become a clump.

2. Refrigerate until it is needed.

Caramelized Apple

1. Peel the apple skin and cut into chunks. I like mine smaller chunks but not too much as the apples will shrink tremendously.

2. Place the chunk apples into a pot. Add sugar, lemon juice, cinnamon powder and salt. Cook the apple over medium heat. Mix the apples until all the ingredients are evenly combined. Stir occasionally. The apples will produce much juices. Keep cooking until the juices are thickened, volume reduced and caramelized.

3. The apples will shrink and looked much less.

4. Set aside for few minutes to cool. Refrigerate until it is needed.

Apple Crumble Cake

1. Preheat oven at 170°C/340°F.

2. Sift all the dry ingredients, and set aside.

3. In a large bowl, add butter and sugar. Mix until creamy, fluffy and pale. This will be about 3-5 min.

4. Add in the eggs, one at a time. Mix until well combined. It will look curdle, it’s normal.

5. Add in the sifted dry ingredients in 2 batches. Fold in with a spatula, do not over mix.

6. Add in the milk. Fold in until combined.

7. Use a 7-inch pan, greased and lined with parchment paper.

8. Pour half the batter into the pan.

9. Add half the caramelized apples. Lay them evenly.

10. Add the remaining batter.

11. Add the remaining caramelized apples.

12. Add in the crumble on top. Spread them evenly.

13. Bake in preheated oven at 170°C/340°F for 50-60 min.

14. Once the cake is baked, remove from the pan. Set aside for cooling.

15. The cake is ready to cut and serve.