Make apple pie filing:

Mmmmmm, can you smell it? Using up the last of the organic Fuji apples my aunt and uncle gave us, along with that Saigon cinnamon I recently got at Costco. Go get some - it's really good!

Then I used some of that pie filling to layer in between the cake and crumbs of this great Crumb Cake recipe. Look at that thick layer of crumb topping! Just like the crumb cakes I used to eat at Old Ebbit Grill in Washington, DC.

Go ahead and double click the photo - you might just get a whiff of that fresh-baked crumb cake!
Gigi's Nothing Crummy about this Crumb Cake (adapted from Nick Malgieri and Martha Stewart's recipes)Crumb ToppingMelt 1 c. butter (2 sticks), set aside and allow to cool slightly
Combine the following in a large bowl
2 1/2 c. all-purpose flour (10 oz)
1 c. brown sugar (8 oz)
2 tsp cinnamon
- pour melted butter over mixture and mix until large crumbs form; set aside
In a medium bowl, sift together:3 c. all-purpose flour (12 oz)
1 c. sugar (7 oz)
1 Tblsp PLUS 2 tsp baking powder
1 tsp. salt
In another bowl, whisk together:2 lg. eggs
1 c. milk (non-fat ok to use)
4 T. vegetable oil
1 Tblspn PLUS 1 tsp vanilla
- Fold in the dry ingredients until JUST combined - do not overmix!
- Spread batter in a greased/floured 8x8 or 9x9 squre baking pan;
- Spread 1 c. of canned or homemade
fruit filling (*optional*; peach and apple work best);
- Top with crumb topping, making sure crumbs are evenly distributed
- Bake at 325 degrees, for 45-50 minutes or until crumb topping are slightly golden and toothpick inserted in batter comes out clean.
- Let cool then dust with powdered sugar.
Enjoy!