This juicy dessert is really a deep dish pie. A boat load of apples is baked in a buttery brown sugar streusel crust with a crunchy crumble topping.
Note: Don't just dump the fruit into the pan or it will overflow over the top. When filling the pan with apples, stack the slices on top of each other as neatly as possible so you can fit all of the fruit in the pan.
This recipe was adapted from Martha Stewart's Apple-Pie Cake.
Read more: Let Them Eat: Apple Blueberry Pie-Cake
- Yield:makes one 9-inch cake
- Active time: 20 minutes
- Total time:3 hours
- 2 cups (10 ounces) all purpose flour
- 1 cup (7 ounces) packed light brown sugar
- Pinch salt
- 2 teaspoons ground cinnamon, divided
- 16 tablespoons (8 ounces) cold unsalted butter, cubed
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 4 pounds Granny Smith apples (about 14 small), peeled, cored, sliced into 1/8-inch slices
- 1 cup blueberries
- 2 tablespoons juice from one lemon
Adjust oven rack to middle position and preheat oven to 350°F. Butter inside of 9-inch springform pan.
In mixer bowl fitted with paddle, mix flour, brown sugar, salt, 1 teaspoon cinnamon, and butter on medium-low speed until mixture is just moistened and forms a crumble the size of small peas.
Firmly press 2/3 of the mixture into the bottom and 1-inch up the sides of the pan.
In a large bowl, toss granulated sugar with cornstarch and remaining teaspoon cinnamon. Mix in apple slices, blueberries, and lemon juice. Place mixture into pan, stacking apple slices as neatly as possible (see note). Sprinkle the remaining crumb mixture on top.
Place the pan on a rimmed baking sheet and bake until the top is golden and the apples are tender and bubbling, about 90 minutes. Transfer pan to wire rack to cool at least one hour before serving.