To make the crumble: Place the flour and almond meal in a mixing bowl. Add cold diced butter into the bowl. Combine the butter with the flour and almond meal by squish and rubbing together with your fingertips to create a crumble or breadcrumb like texture.
Wrap the crumble mix with cling film and keep refrigerated until needed.
Prepare the baking tin by spreading a little unsalted butter thinly around the pan, then dust with about ½ tbsp. of caster sugar. Line with 8 x 36 cm baking paper strip along the edges of the pan.
Preheat the oven to 180 Celsius degrees (350 Fahrenheit).
Melt the butter and set aside.
Place the egg and sugar in a large mixing bowl and combine.
Add the cinnamon and flour into the mixing bowl and mix together.
Add the milk a small amount at a time, ensuring to stir well after each addition.
Add the melted butter to the mixture and mix well.
Slice the apples thinly (3 – 4 mm) and add them carefully into the mixture.
Coat the apple slices with the cake batter using a spatula in a gentle folding motion. Make sure not to break the apple slices into smaller pieces.
Pour the mixture into the prepared tin, lining up the apple slices in the same direction (this will make the cut surface look pretty for presentation).
Sprinkle the crumble over the cake and bake it for about 40 minutes.
One cooked, take the cake out of the tin and let it cool down for a few minutes.
Refrigerate for at least 2 hours before slicing the cake to allow the cake to cool completely.
Sift the icing sugar over and slice to serve.
Notes
*Serving suggestions Serve with your favourite accompaniment such as vanilla ice cream, mascarpone, fresh cream, miso caramel, maple syrup etc.