Food and Prop Styling Shiri Feldman
Photography Hudi Greenberger

“Scalloped apples?” you may ask. I’ll answer with a resounding yes! In this dish, the apples meet crumble and cake, resulting in a most fantastic combination. This recipe will definitely be on repeat this Yom Tov season, as well as all year round.

SERVES 8

Cake Layer

• 2 eggs
• 1 cup sugar
• 1 cup flour
• ½ cup oil
• 1 Tbsp vanilla sugar
• dash cinnamon

Apple Layer

• 7 Pink Lady, Gala, or Honeycrisp apples, peeled and thinly sliced
• ¼ cup sugar
• 2 Tbsp cornstarch
• 1 tsp cinnamon
• ¼ tsp cardamom
• 2 Tbsp lemon juice
• 1 tsp vanilla sugar

Crumble

• 2 sleeves graham crackers, crushed
• 4 Tbsp cornflake crumbs
• ½ cup oil
• 3 Tbsp sugar
• 3 Tbsp Gefen Honey
• ½ tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp cardamom

Preheat oven to 350°F (175°C).

Place crumble ingredients in a medium bowl. Mix well and set aside.

In a medium bowl, whisk cake ingredients until smooth. Spread batter into a greased 9x13-inch (23x33-cm) baking pan (or a 10-inch/26-cm round oven-to-tableware).

Spread a third of the crumbs over the cake batter.

Place apples in a large bowl. Add remaining apple layer ingredients and toss until evenly mixed.

Set apple slices into the batter, standing them up in straight rows. Sprinkle remaining two-thirds of the crumble over the scalloped apples.

Bake for 50 minutes. Serve warm or at room temperature.

(Originally featured in Family Table, Issue 859)