Italian Apple Crumble Cake - Sbriciolata di Mele

Thoroughly wash the apples, peel and core them, then chop into cubes.

Place the apples in a pan with the juice from 1 lemon and 80g of sugar.

Cook over medium heat, stirring occasionally until all the apple juice has evaporated.

Set aside to cool while preparing the dough.

Grease a round oven pan (26-28 cm in diameter) with a bit of butter.

Using a pan with removable sides will make handling the cake easier after baking.

In a mixing bowl, combine 400g of flour, 150g of sugar, and 15g of baking powder.

Add 2 eggs and 120g of softened butter to the dry ingredients.

Use your fingers to mix the ingredients until the dough forms crumb-like pieces.

Pour about two-thirds of these crumbs into the prepared pan and spread them out evenly.

Press the crumbs down firmly with your palm to create a compact base for the cake.

Make sure to raise the edges about 1 cm to form a slight border.

Add the cooled apples and spread them out evenly with a spoon.

Sprinkle the remaining dough crumbs evenly over the apples.

Bake the cake in a preheated oven at 180°C (356°F) for 40 minutes.

After baking, let the cake cool completely, remove the sides of the pan, slice, and enjoy!

Buon appetito!