Milopita: Greek apple crumble cake recipe

4.89 from 9 votes

Milopita: Greek apple crumble cake recipe

Learn how to make the EASIEST Greek Apple Crumble Cake recipe (called Milopita in Greece), one of the best fall recipes! Using the same dough for both the pie crust and the crumble topping makes it quick and easy. The addition of cinnamon and grated apples creates a jammy, melt-in-your-mouth applesauce filling that's perfect for a cozy fall dessert.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch, Dessert

Cuisine: American, Greek, Mediterranean

Diet: Vegetarian

Servings: servings

Calories: 451kcal

Author: Makos

Equipment

1 8-inch (20 cm) spring-form pan or a regular cake pan. A 9-inch pie plate will also do.

Ingredients

For the pie dough:

2 ¼ cups flour
3 teaspoons baking powder
⅔ cups caster sugar
⅔ cups unsalted butter
¼ teaspoon salt
1 teaspoon vanilla
1 medium egg

For the apple pie filling:

4 large apples
1.5 tablespoons lemon juice
⅔ cups sugar
2 teaspoons ground cinnamon

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C) and grease and line with baking paper an 8-inch (20 cm) round baking pan or springform pan. You can also use a deep pie dish.
In a large bowl, mix the flour, the sugar, and the baking powder (by hand or with a wooden spatula). Add the butter and mix until crumbly. Add the egg and the vanilla and mix again until a soft dough forms.
Take approximately one third of the dough, wrap it with plastic wrap and store it in the refrigerator for later.
Take the remaining dough and press it onto the surface of the baking pan with your hands. Cover the bottom and the sides, like you'd do with a tart. Smooth the surface with the back of a spoon.
Shred the apples inside a large bowl, using the side of your box grater with the big holes (you can leave their skin on or you can peel them). Drizzle them with the lemon juice, mix to combine and squish them between your hands to get rid of the excess juices.
Transfer them to another bowl, add the sugar and the cinnamon and toss well (this will bring out some more juices, but that’s ok).
Fill the cake pan with the applesauce mixture and smooth the surface. Take the rest of the pie dough out of the refrigerator and crumble it with your hands over the filling.
Bake for 50 – 60 minutes or until golden brown on top. Let the apple crumble cake cool before transferring it onto a serving plate and cutting into slices.
Serving suggestion: Sprinkle some powdered sugar and cinnamon on top. For a more decadent dessert, serve each slice with a big scoop of vanilla ice cream.

Video

Notes

If by any chance the dough is crumbly and doesn't come together, add 1-2 tablespoons of water or milk.
For a fine crumb topping (streusel): Store the dough in the freezer until chilled and then grate it over the filling using the side of a box grater with the large holes.
You can increase or reduce the amount of apples used in the filling depending on how much filling you prefer. For each apple you're going to add or omit you should increase or reduce the sugar for the filling by 2.5 tablespoons approximately.
If you like your apple cake with less sugar, reduce the sugar for the filling by half. However, this will slightly change the texture of the filling.
This recipe has been tested with coconut sugar instead of light brown sugar, but I don't recommend it because coconut sugar has an intense flavor that alters the taste of the filling. I recommend using white sugar for the dough and white or half white and half light brown sugar for the filling.

Nutrition