Apple Blueberry Crumb Cake
For the Filling:
3 Medium Apples (sweet ones are better), peels on, sliced 1/4 inch thick and then cubed
1 Cup Frozen Blueberries
Juice of 1 Lemon
1/2 Tablespoon Ground Cinnamon
1/2 Tablespoon Granulated Sugar
1/2 Cup Raw Sliced Almonds
For the Streusel:
2/3 Cup Dark Brown Sugar
Pinch of Kosher Salt
1/2 Tablespoon Pumpkin Pie Spice (Cinnamon would work fine too)
3/4 Cup Artisan Blend Flour Mix
1/4 Cup Dairy Free Butter
For The Cake:
3/4 Cup Dairy Free Butter
1 teaspoon Kosher Salt
1 1/2 Cups Granulated Sugar
1/3 Cup Dark Brown Sugar
2 1/2 teaspoons Baking Powder
3 teaspoons Pure Vanilla Extract
3 Large Eggs
3/4 Cup Plain Goat’s or Sheep’s Milk Yogurt, or Almond Milk Yogurt
1 1/4 Cups Almond Milk
3 3/4 Cups Artisan Blend Flour Mix
Preheat oven to 350 degrees. Spray a 9×13 pan lightly with non-stick spray and set aside.
Wash and dry apples. Core and slice, then cube into a medium bowl. Squeeze the lemon over the apples and stir. Add the cinnamon and sugar and stir, fold in blueberries, set aside.
For the streusel measure the sugar, salt, flour, and pie spice into a medium bowl, stir to combine. Add butter and crumble through with fingers until the mixture has pieces a little large than pea size. Set aside.
For the cake, cream together the butter, salt, baking powder, and sugars until light and fluffy. Scrape down bowl. Add the vanilla and then begin adding the eggs and mixing until blended one at a time. Scrape down bowl. Add yogurt. Incorporate on low. Measure out flour into a bowl. Measure out milk into a cup. With the mixer on low gradually add 1/3 of the flour until incorporated, then add 1/3 of the milk until incorporated. Continue until all of the milk and flour have been added. Scrape down bowl. Mix on low for about 20 seconds.
Pour half of the cake mixture into the pan. Smooth with a spatula. Stir the apple mixture and with your hands, lightly place the apples and blueberries on top of the cake batter.
Pour the remaining cake batter on top of the apple mixture. Smooth carefully with a spatula.
Sprinkle the streusel over the top as evenly as possible. (Forgot to take a picture on the counter, so now you get to see my dirty oven too.)
Place in a preheated oven and begin checking with a wooden skewer or knife in the middle at about the 55 minute mark. The oven in this house is old and doesn’t hold the temperature well…I had to bake mine for 75 minutes. Once I checked at the 55 mark, I then went in 10 minute increments. You don’t want to burn the streusel or make the cake tough.