fall calls for apple pie!

Posted bymylittlehawkPosted inOtherTags:, , , , , , ,
Close-up of a partially cut cake on parchment paper, with a silver serving spatula resting beside it.
it disappeared quickly, but here’s the breakdown: the batter is soft and light, the filling gooey, like a caramel candy, and the crumble adds a little crunch to it

My sister is going to be ecstatic when she sees this post is a recipe 🙂 Sorry, Kike, I won’t make this a series, though!

Autumn is over the long leaves that love us,
and over the mice in the barley sheaves;
Yellow the leaves of the rowan above us,
And yellow the wet wild-strawberry leaves.

W. B. Yeats

Fall is here! And I’m announcing it as if I’m your first news about it, but I’m just so happy in fall! Especially when I can explore the fall recipes! So, this one is an apple crumble pie I made for my neighbor (and somehow managed to get enough extra batter to make muffins!)

A close-up view of five muffins with a crinkled paper liner, arranged on a bright yellow plate.

Down below are the ingredients and the measurements, but my philosophy is to measure by heart (maybe that’s why I had extra batter, but I don’t mind :D).

Apple crumble pie

For the sliced apple filling:

3 medium to large apples
⅓ cup (66 g) soft brown sugar
½ tablespoon ground cinnamon

For the crumble topping:

¼ cup (50 g) soft brown sugar
⅓ cup (66 g) granulated white sugar
1 ½ cups (180 g) all-purpose flour
¼ teaspoon salt (if using unsalted butter)
1 teaspoon ground cinnamon
½ cup (113 g) butter (melted)

For the batter:

2 finely grated apples
1 ¼ cups (150 g) all-purpose flour
2 tablespoons (16 g) cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¾ cup (150 g) soft brown sugar
2 large eggs (room temperature)
½ cup (100 g) neutral-flavored vegetable oil (e.g., canola oil)
¼ cup (70 g) Greek yogurt (at room temperature)
1 teaspoon vanilla extract

Recipe

Preheat the oven to 160°C (320°F) with the fan on. Grease or line a 22 cm (9-inch) cake tin.

Peel all the apples. Cut three of the apples in half, remove the cores, and slice them into thin slices (about 2–3 mm thick) or dice them into small cubes.
Grate the remaining two apples and set them aside for the cake batter later.

Sliced Apple Filling:

In a bowl, combine the brown sugar and cinnamon. Mix well, then add the sliced apples. Toss thoroughly until all the apples are evenly coated with the sugar and cinnamon mixture. Set aside.

Crumble:

In a bowl, combine the soft brown sugar, granulated white sugar, flour, salt, and cinnamon. Mix until well combined.
Then add the melted butter and mix again until well combined. The crumble should resemble thick, coarse crumbs. Set aside.

Batter:

Sift the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg into a bowl. Mix until well combined and set aside.
In a large bowl, combine the soft brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla. Mix until smooth.
Add the grated apples from earlier (including all the liquid they have released) and use a spatula to fold them into the wet mixture until well combined.
Finish by adding the sifted dry ingredients to the wet mixture and mix until just combined. Don’t mix too much! Stop as soon as you can no longer see streaks of flour running through the batter.

Assembly:

Pour the batter into the prepared tin. Spread it out evenly, then gently tap the tin once against the work surface to remove any large air bubbles.
Arrange the sliced apples evenly over the batter, making sure to leave behind any excess liquid that has collected at the bottom of the bowl.
Finish by evenly distributing the crumble over the top of the apples. It may seem like a lot of crumble, but be sure to use all of it!
Bake for about 45 minutes. Test if the pie is ready with a wooden toothpick (some moisture or cinnamon from the apples is perfectly fine).
Let the pie cool in the tin for 10 minutes before removing the sides of the tin. Let it cool for another 20 minutes before transferring to a serving plate or cake stand.

Bon appétit!

I used sweet apples (don’t know the exact variety), but I think I’ll try the sour ones next time, as those work wonderfully in baked recipes. They give that tangy flavor that mixes perfectly with spices, and have the right balance of sweetness.

Also, I ended up using 3 apples for batter, and 5 for filling. I just had that many, and used them all. Next time, I would switch the ratio and put more in the filling, leaving the batter a bit thinner. This works fine, too, but that’s how I’d like it more.

Another thing: serve with vanilla ice cream!

Ajinkya, let me know if you try this one!

Okay, thanks, bye!

A slice of brown cake on parchment paper next to a metal spatula, with a patterned cloth in the background.

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Published by mylittlehawk

A blog about books, thoughts and travel

28 thoughts on “fall calls for apple pie!”

  1. *CONFESSIONS FOR TODAY*

    Sunday, 4th OCTOBER 2026

    *Today, 4th OCTOBER 2026,* I Confess and Declare that *I walk in the consciousness of God’s Grace at work in me. The Lord gives me MORE GRACE for every season, assignment and responsibility.*I am strengthened by His Spirit and empowered to live the victorious and fruitful life He has called me to live.

    I Declare that I am humble before the Lord and fully yielded to His Word and the leading of the Holy Spirit. I receive fresh Grace for greater effectiveness, greater wisdom and greater accomplishments. I am equipped for every good work, and I have all sufficiency in all things. I am increasing in spiritual maturity, divine understanding and effectiveness in the things of God.*Glorrrrrrrryyyyy!

    HEAR ME, I know that MORE GRACE is available to me, and I am taking advantage of it every day. I refuse to be overwhelmed by the demands of life because God’s Grace is sufficient for me. I receive grace to think correctly, speak wisely, act excellently and make sound decisions. I am divinely helped, strengthened and positioned for greater impact. My life is becoming more productive, more fruitful and more effective as I yield myself to the ministry of the Holy Spirit, *in the Precious and Glorious Name of the Lord Jesus Christ!*

    Great Is Our God Forever and Ever!Hallelujahhhhh!

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  5. This sounds absolutely delicious! 😍 The way you described the soft batter, gooey caramel-like filling, and crunchy crumble made me feel like I could almost taste it. And the autumn poem adds such a beautiful touch. Beautiful post! ❤️

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  8. This recipe looks absolutely divine! The combination of grated apples in the batter with a warm spice blend of cinnamon, ginger, cloves, and nutmeg sounds like autumn in a single bite. I loved that you included the W. B. Yeats poem at the beginning—like Actiony Masamaki mentioned, it set such a cozy mood for the post! I completely echoed Ajinkya Rane’s excitement to try baking this. Serving a warm slice with vanilla ice cream sounds like the ultimate fall treat!

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    1. It really is autumn in a bite! Thank you! 🍂 I’m just reading Yeats, and it was the most fitting poem excerpt! If you end up trying it, do let me know! I’d love to see how you find it! 😄 Don’t skip vanilla ice cream! 😆

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  12. Pingback: Cozy Fall Days: Scones, Sweaters, and Home Goods

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