Easy Homemade Apple Pie Cake with Cinnamon Crumble
easy homemade apple pie cake delivers tender cake layers with juicy apples and crisp cinnamon crumble. It solves the soggy-bottom pie problem I fought for years. After making this 17 times, I found the exact flour-to-apple ratio that prevents sinking. Golden crumble edges and warm cinnamon steam make it unforgettable. Try my Easy Southern Banana Cobbler for another cozy dessert. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Southern Banana Cobbler and Classic Hearty Beef Stew.
Why This Easy Homemade Apple Pie Cake with Cinnamon Crumble Is Pure Comfort
- No pie crust to roll or chill
- One 9×13 pan means zero cleanup
- Crumble stays crisp even after cooling
- Apples stay tender but never mushy
What You'll Need for Easy Homemade Apple Pie Cake with Cinnamon Crumble
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 medium Granny Smith apples, peeled and sliced 1/4-inch thick
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp pure vanilla extract
- 1/4 cup packed brown sugar
- Optional: Vanilla ice cream
- Optional: Whipped cream
- Optional: Caramel drizzle
📝 Ingredient Notes
- Granny Smith apples: Hold their shape best during baking — Fuji or Honeycrisp turn too soft
- Cold butter: Grates easiest when chilled and creates flakier crumble
- Baking powder: Must be fresh — expired powder won’t lift the cake layer enough
🛒 Tools & Equipment I Recommend
- Nordic Ware Natural Aluminum Nonstick Bakeware 9×13 pan — Prevents sticking and ensures even browning without hot spots → See on Amazon
- Microplane Premium Grater — Grates cold butter in seconds without melting or smearing → See on Amazon
How to Make Easy Homemade Apple Pie Cake with Cinnamon Crumble
- Prep apples: Peel, core, and slice apples 1/4-inch thick — too thin and they disappear, too thick and they don't soften evenly.
- Make crumble: In a bowl, combine 1/2 cup flour, 1/2 cup granulated sugar, 2 tsp cinnamon, 1/4 tsp nutmeg, and cold cubed butter. Use fingers or pastry cutter until pea-sized crumbs form.
- Make cake batter: Whisk 1 cup flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp salt, and 1 tsp vanilla. Add 2 eggs and 1/2 cup milk. Mix until just combined — don’t overmix or cake turns dense.
- Layer pan: Spread batter in greased 9×13 pan. Arrange apple slices in even single layer. Sprinkle crumble evenly over top.
- Bake: Bake at 350°F for 45–50 minutes until crumble is golden and cake layer springs back when touched.
Cook's Tips for Perfect Easy Homemade Apple Pie Cake with Cinnamon Crumble
- Baking: Let cake cool 20 minutes before slicing — this sets the layers and prevents apple slippage.
- Common mistake and fix: The #1 reason this fails is using apples with too much water. Toss sliced apples with 1 tbsp flour before layering — it absorbs excess juice and prevents soggy bottom.
- Serving: Serve warm with vanilla ice cream — the contrast of hot crumble and cold cream is essential.
- Storage: Cover tightly at room temp — the crumble stays crisp for 2 days, unlike traditional pie crust.
Storing & Reheating Easy Homemade Apple Pie Cake with Cinnamon Crumble
Short-Term Storage
Store in an airtight container in the fridge. Cover tightly and refrigerate up to 4 days Make-ahead tip: Assemble crumble and batter separately the night before; layer and bake fresh
Freezing Easy Homemade Apple Pie Cake with Cinnamon Crumble
Wrap slices tightly and freeze up to 2 months
How to Reheat Without Drying It Out
Oven: 325°F for 12 minutes until warmed through Microwave: 30 seconds per slice — only to loosen, not rewarm fully
Recipe Notes
- Chef tip: Sprinkle crumble right before baking — resting it on wet batter softens the texture.
- Best substitution: Swap 1/2 cup apples for peeled, diced pears — same firmness, softer sweetness.
- Make-ahead: Bake fully, cool, then freeze slices wrapped in parchment — reheat straight from frozen.
- Scaling: Doubles fine in two 9×13 pans — extend bake time by 5 minutes.
- Troubleshooting: If crumble sinks: batter was overmixed or apples weren’t tossed with flour.
Want to level up this recipe?
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Easy Homemade Apple Pie Cake with Cinnamon Crumble
Ingredients
Main Ingredients
- 4 medium Granny Smith apples, peeled and sliced 1/4-inch thick
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp baking powder
- 1/2 tsp salt
Seasonings
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp pure vanilla extract
- 1/4 cup packed brown sugar
Optional Toppings
- Vanilla ice cream
- Whipped cream
- Caramel drizzle
Instructions
- Prep apples: Peel, core, and slice apples 1/4-inch thick — too thin and they disappear, too thick and they don't soften evenly.
- Make crumble: In a bowl, combine 1/2 cup flour, 1/2 cup granulated sugar, 2 tsp cinnamon, 1/4 tsp nutmeg, and cold cubed butter. Use fingers or pastry cutter until pea-sized crumbs form.
- Make cake batter: Whisk 1 cup flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp salt, and 1 tsp vanilla. Add 2 eggs and 1/2 cup milk. Mix until just combined — don’t overmix or cake turns dense.
- Layer pan: Spread batter in greased 9×13 pan. Arrange apple slices in even single layer. Sprinkle crumble evenly over top.
- Bake: Bake at 350°F for 45–50 minutes until crumble is golden and cake layer springs back when touched.
Notes
- Chef tip: Sprinkle crumble right before baking — resting it on wet batter softens the texture.
- Best substitution: Swap 1/2 cup apples for peeled, diced pears — same firmness, softer sweetness.
- Make-ahead: Bake fully, cool, then freeze slices wrapped in parchment — reheat straight from frozen.
- Scaling: Doubles fine in two 9×13 pans — extend bake time by 5 minutes.
- Troubleshooting: If crumble sinks: batter was overmixed or apples weren’t tossed with flour.
Storage
- Fridge: Cover tightly and refrigerate up to 4 days
- Freezer: Wrap slices tightly and freeze up to 2 months
- Oven reheat: 325°F for 12 minutes until warmed through
- Microwave reheat: 30 seconds per slice — only to loosen, not rewarm fully
- Make ahead: Assemble crumble and batter separately the night before; layer and bake fresh
Nutrition Per Serving
- Calories: 340
- Protein: 4g
- Fat: 11g
- Carbs: 55g
- Fiber: 2g
- Sugar: 22g
- Sodium: 180mg
- Cholesterol: 55mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Homemade Apple Pie Cake with Cinnamon Crumble FAQs
Yes — bake it up to 2 days ahead. Store covered at room temperature. Crumble stays crisp longer than pie crust. Reheat slices for 30 seconds before serving if desired.
Soggy bottom usually comes from excess apple juice. Always toss apple slices with 1 tbsp flour before layering. This absorbs moisture and binds the fruit to the cake layer.
Yes — slice first, wrap each tightly in parchment and foil, then freeze. Thaw at room temp for 30 minutes or reheat in oven at 325°F for 12 minutes. Texture holds well.
Granny Smith gives the right tartness and firmness for harvest season. They hold shape and balance the sweetness. Honeycrisp works but releases more juice — add 1 extra tbsp flour.
Yes, but reduce bake time to 35–40 minutes. Watch closely — smaller pan means thicker layers and faster browning. Insert toothpick into cake layer — it should come out clean.
A Warm Final Note
I can’t wait for you to try Easy Homemade Apple Pie Cake with Cinnamon Crumble and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
