I made myself a slice of apple and strawberry crumb cake

I was craving crumb cake. Moist and slightly sticky crumb cake.

Jon had fallen ill over the weekend, which forced us to stay home and snuggle. There was lots of lying-down time and holding cool cloths over his forehead until he fell asleep. That’s definitely the part about parenting that I enjoy the least — the worry and the inability to make kids feel better at times. It’s part of the process though, I remind myself.

On Sunday, during one of those quiet times, I snuck into the kitchen to make myself some cake. Not sure what instigated this craving… Perhaps perusing the pages of Nigel Slater’s “Ripe”. Lots of oozing fruit desserts in that book.

Moist cake sweetened with muscovado sugar, layered with thin slices of apples and strawberries, and topped with oat crumble. It most definitely satisfied the craving. Even had some leftover to share with friends.

In fact, I am sitting at the airport as I write this post with ginger tea and slice of the crumble in hand.

I am off to The Makerie in Boulder for a few days to teach, learn, create, and feel inspired. Also to say hello to the state that was home for many years.

Oh and next week, I will tell you about our coming trip to Vermont to see Nadia, visit the hill, and do some other fun things. Remember our trips last summer and autumn?

I will share more soon. See you when I return.

Apple and Strawberry Crumb Cake

makes a 9 by 4.5-inch loaf pan and a 6-inch cake pan

Crumb topping

1/3 cup (45 g) superfine brown rice flour
1/4 cup (50 g) light muscovado or brown sugar
3 tablespoons gluten-free rolled oats
1/4 teaspoon salt
3 tablespoons (45 g) cold unsalted butter, diced

In a medium bowl, combine the superfine brown rice flour, muscovado, oats, and salt. Add the diced butter and work it between your fingers until you have a sand-like mixture. Refrigerate until ready to use.

Apple and Strawberry Cake

2 small Gala apples, peeled, cored, and thinly sliced
6 ounces strawberries, hulled and thinly sliced
Juice half a lemon
3/4 cup plus 2 tablespoons (120 g) superfine brown rice flour
1/3 cup (45 g) hazelnut flour
1/4 cup (40 g) potato starch
1/4 cup (35 g) millet flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup (100 g) light muscovado or brown sugar
1/2 cup (100 g) natural cane sugar
Zest of 1/2 a lemon
1/2 cup (125 ml) unsweetened coconut milk (canned)
1/2 cup (125 ml) coconut oil, liquified
1 teaspoon vanilla extract

Preheat the oven to 350F (180C). Oil the inside of a 9×4.5-inch loaf pan and a 6-inch cake pan and line the bottom with parchment paper. Set aside.

Toss the apple and strawberry slices with the lemon juice and set aside.

In a large bowl, whisk together the superfine brown rice flour, hazelnut flour, potato starch, millet flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, muscovado and natural cane sugar, lemon zest, coconut milk, coconut oil, and vanilla extract. Add the liquid ingredients to the dry and whisk to combine.

Fill the loaf pan with the batter about 2-inches high. Spread a little bit over half of the apple and strawberry mixture on top and press down into the batter lightly. Top with enough crumble to cover the fruit. Fill the cake pan with the remaining batter, fruit, and crumb topping.

Bake the cakes until a toothpick inserted in the center comes out clean, about 50 minutes. The fruit in the center will make the cake moist and it might seem it is not done. Make sure crumb topping is crispy. Let the cakes cool in the pan for a few minutes before unmolding.

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62 Responses to “I made myself a slice of apple and strawberry crumb cake”

  1. tinajo says:

    YUM – looks so good! :-)

  2. I really love the combination of apple and strawberry, just delicious.

  3. Sorry to hear about your boy, but who doesn’t like extra snuggling time?! This cake sounds delightful!

  4. Jo Hodson says:

    I love the colour in your photos, so delicate! I need to break away from using white all the time!

  5. Chaucee says:

    Holy gorgeous food. Ah man that looks delish!

  6. Sarah says:

    Friends are coming over tomorrow and this will be a wonderful treat for them. I always love to send a slice of something special home with them.
    I have high hopes!

    I’m also looking forward to hearing your plans about visiting Nadia. I found her blog a month or so ago and quickly fell in love with her and her hill. I could read both your stories over and over ~

    Have a lovely day!

  7. SreeBindu says:

    diving in is the only option =)

  8. Iratxe says:

    Espero que tu peque ya esté bien. Esta tarta se ve absolutamente DE-LI-CIO-SA. ¿Te llevaste un cacho al aeropuerto…?… mmm ¡qué rico!. Muxuak.

  9. Looks delicious! I might have to make some soon!

  10. This looks good. I also bake when I’m stuck at home. During the winter there is alot of baking in my house. My kids are missing it now that we are spending more time outside.

  11. susan says:

    I love both hazelnut and milet flour. This may have to be our weekend sweet – topped with a scoop of ice cream – I think I win extra mommy points! Safe travels, Aran!

  12. Bize says:

    I will definately try this very soon. Can I use just ordinary oats instead of the gluten-free type?
    Thank you for all your recipes.

  13. Martha says:

    Sorry to hear about your boy. I hope he is all better. Love to try that cake. I have some strawberries that I think would go into that cake!

  14. Lovely! Recipes like this definitely get me feeling that spring is here at last.

  15. Shelby says:

    Bon voyage!!! That crumb cake looks absolutely mouthwatering! I love baking with spring/summer berries… they always arrive just in the knick of time :)

  16. Merce says:

    Wow *o* that cake looks sooo delicious! :D

  17. Veemice says:

    I love the way you write and speak as if we were just there – love the recipe and feel it will be a great treat for the family tomorrow. xxx

  18. Lovely post. The recipe is awesome. Nigel Slater is always inspirational.

    I hope your son is feeling better now.

    Safe trip to Colorado!


  19. The colors really gave me the feeling that spring is here!

    The cake looks delicious!

    How about a trip to Dubai to teach, create & learn? ;)

  20. Jewel says:

    Hi Aran, I assume this can be converted to the non-gluten free version, right? Do I use cream or whole milk to replace coconut milk?

  21. Looks sweet, tart, moist and tasty! Have a great trip!

  22. Elizabeth says:

    The apples and strawberries sound amazing together!

  23. Sounds and looks so delicious. I love picturing you with your ginger tea and crumble cake in hand :) I love Nigel’s books – most of all his cake recipes. I think he is probably the best cake maker in all the world. Enjoy your trip and I will look forward to you coming to visit my home state!!


  24. jae says:

    looks delicious. and your plates and utensils are darling. Makes it look even better =)

  25. Sini says:

    This looks insanely delicious! Have to make it.

  26. classiq says:

    It looks so delicious!

  27. Candace says:

    Love your blog! So beautifully done :)

  28. MikeVFMK says:

    Looks brilliant, Aran. Love the crumb cake. Now I just need to wait for some fresh strawberry picking.

  29. Maja says:

    Aran, I really like this combo :) I adore your photos :)

  30. Sabina says:

    just can’t get enough of your wonderful blog!!

  31. Marion says:

    That looks so yummy! :-) Love your blogs, you are a true artist!

  32. Oh it’s look like Spring is come even if it’s always rainy!!
    CHECK OUT MY IDEA OF CRUMBLE HERE http://www.lafoodotheque.com

  33. Super lovely blog!



  34. Super lovely blog!



  35. as usual, your post is full of delightful photographs! how you find time in your busy schedule yo write your cookbook, I don’t know! (I can’t wait for its release!). Anyway, I had to cancel my spot in your Montreal workshop (boo…I wanna cry). It turned out I had to be at a family’s wedding that day. Just as well, I might be too nervous to be away from my nursing infant baby at that time! so, maybe some time, somewhere, I am able to sign up for your class again! Hopefully, the one in France!!!! Please keep doing that class…:)

  36. Lighina VB says:

    Interesting article and nice blog keep it up

  37. Stephanie says:

    Lovely combo of flavors and texture!

  38. Posting in the airport while eating delicious crumble is the best kind of multitasking! Can`t wait to hear about Vermont.

  39. Hello all, I just returned from The Makerie where we had an amazing time. hope you tried the cake.

    Jen- no worries… I completely understand. There will be more workshops. Enjoy your baby :)

    Thank you!

  40. a. maren says:

    i love how creative your flours are. i’m just getting into GF cooking, so starting to appreciate the difference between all the different varieties. i love that you don’t have just one all purpose substitute, but tailor your flours to your recipes. yum.

  41. Love the spoons in this photo! Everything looks delicious as always.

  42. In Boulder! You are having lovely weather then :) We are nearby. And can’t wait to see your pictures from Vermont! Oh, such a dose of nourishing loveliness to be found here!

  43. Love the photos. Will definitely have to try this recipe.


    check out my blog for delicious healthy recipes and pretty pictures

  44. Tajming says:

    Such lightness you bring to you pictures. They are lovely! I really need to bake one of your cakes soon ;)

    Have a nice trip :)


  45. Sorry to hear that your son has been sick. But isn’t the nice thing about being a parent that you are able to be the one he runs to for comfort, and that you can build those tender moments of trust and care? I’m not a mother (yet) but I have done a lot of nannying and other kid-related stuff, and it meant so much to me to have the kiddos know that they could come to me with their pains and hurts and illnesses and be cared for with love and gentleness. Sending well-wishes and encouragement your way! (And what a yummy recipe!)

  46. I baked this with the five year old yesturday. I didn’t have strawberries so I subbed in dried cranberries. They complimented the apples well. It was easy to make and yummy. Thank you.

    I may be the only one, but since I follow your blog more for the food then photography, I really like it when I see the first picture as a clear, beautiful shot of the recipe you are offering. Like you did in this post. Thanks!

  47. What a wonderful way to welcome in Spring! Can’t wait to see pix of your photos from Colorado! Happy trails!

  48. Amazing and so yummy! , fantastic combination: crumble, apple and strawberries.
    Great #berry recipe ;-)

  49. cendriani says:

    Looks delicious as usual. Your photos are what dreams are made of!


  50. chokladtossig? titta gärna in i min chokladvärld!

  51. OMG…estupenda receta una combinación perfecta es una exquisitez,abrazos hugs,hugs.

  52. It looks delicious as always, I want some !

  53. Sara C. says:

    Absolutely craving for a slice of this fantastic pie!
    Enjoy your Sunday!

    Sara C.

  54. Verónica says:

    puedes echar un vistazo a este link?


    Es que cuando lo he visto no me lo podía creer. He pensado, que familiares estas fotos, tienen un aire a cannelle et vanille… y efectivamente, resulta que es un post tuyo.
    No se si habrás dado tu visto bueno pero solo por si no es así que sepas lo que pasa por la web.

    Por cierto me encanta tu trabajo, tus recetas, tu fotos… que decirte, eres una artista.

    Muxu handi bat


  55. Molly says:

    These look absolutely delicious! Thanks for the idea…and the Sugar Rush!

  56. Found your blog by following the tasty crumbs featured on Sweet Sixteen: Mom You Rock! Congratulations for being featured! This looks scrumptious…talk about comfort food! Thanks for sharing.

  57. Luwak says:

    Oooooh, I wanted to make this recipe for some time. Thanks for the reminder with your lovely post!

  58. Love the crumb cake. Thank’s for your lovely post…

  59. Oh wow. I cannot WAIT to be done with my exams so that I’ll have time to make this. Thanks

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