Preheat your oven to 350°F (175°C).
In a large bowl, mix with a fork the flour, sugar and baking powder. Add the butter and mix until crumbly. Add the egg and vanilla and mix again until a soft, crumbly dough forms. Don’t overdo it.
Divide the dough into three equal parts, and put the one third, wrapped with some cling film, in the refrigerator.
Take the remaining two thirds and press pieces of dough on the pan with your hands. Cover the bottom and a little up the sides, like a tart. When completely covered, smooth it out with a spoon.
When you finish shredding them, squish them between your hands to get rid of the excess juices. Add the sugar and cinnamon and mix well. This will bring out some more juices, but that’s OK.
Take the rest of the dough from the refrigerator and crumble it with your hands over the filling. Some crumbs will be big and others smaller. That’s the beauty of it!
Cool and sprinkle with some powdered sugar and cinnamon.
Make sure to also check these white chocolate and apple crumble muffins!