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Apple Hot Sugar Crust

Apple cobbler meets sugary-crusty top and juicy-sauce bottom that makes for the best fall and autumn inspired apple dessert. It is such a simple recipe but very elegant and delicious packed with cinnamon and vanilla.
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Equipment

  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • 9 inch oven proof dish
  • Knife, peeler, chopping board

Ingredients
  

  • 8 apples peeled, cored and cut into medium cubes
  • 1 Lemon juice
  • 1 tsp cinnamon powder
  • 2 tbsp brown sugar

Batter

  • 150 gm Yogurt
  • 150 ml Milk
  • 1 tsp Baking soda
  • 2 tsp baking powder
  • 1 tsp Lemon juice
  • 100 ml Oil
  • 150 gm Sugar
  • 300 gm Flour
  • Pinch of salt
  • 1 tsp Vanilla

Hot Sugar Crust

  • 100 gm Sugar
  • 120 ml Hot water

Instructions
 

  • Preheat the oven to 170℃ and keep a 9inch round baking dish ready on a baking tray (this helps transfer the baking dish into the oven easily without spilling the hot water later)
  • In a large mixing bowl add the yogurt, milk, baking powder, baking soda and 1 tsp lemon juice. Whisk until combined. Let this sit for a minute until it is frothy.
  • Add the oil, 150gm sugar, salt, flour, vanilla and whisk until smooth.
  • In the round baking dish, add the chopped apples, lemon juice, brown sugar, cinnamon powder. Mix together until combined.
  • Pour over the cake batter and using a spatula smooth out the top.
  • Sprinkle with the 100gm sugar evenly. Gently pour over the hot water and transfer to the oven.
  • Let this bake for 40-45 mins, you will know it is done when the top is golden brown, the sugar has hardened creating a crust. The apples have released its juices which are now bubbling on the sides.
  • Serve hot or warm with whipped cream, double cream or vanilla ice cream.

Notes

You cannot test this cake by poking a tooth pick into the center as it will have fruit juices at the bottom. But if you are unsure, poke it with a knife and you shouldn’t have wet batter on it, a few wet crumbs is fine.