• Melinda O'Malley Keckler

Apple Torte

This is one of my favorite desserts. It's easy to make, and the aroma while it's baking is absolutely divine - plus you don't need to peel the apples. It's delicious warm from the oven, but I keep leftovers in the fridge and its equally good served cold. Dish up with whipped cream or vanilla ice cream for some added wow factor. So yummy!

Warm Apple Torte bakes up beautifully in a 9" pie pan.

Apple Torte

By: Melinda Keckler, Crinkled Cookbook

1/2 cup brown sugar

1/2 cup sugar

1 cup flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

4 tbsp melted butter

1 egg

1 tsp vanilla

3 baking apples, sliced (you can leave the peels on if you'd like.. I usually do.) Golden Delicious, Pink Lady or Granny Smith

Preheat oven to 350°

Grease or spray a 9" pie plate with Pam, set aside.

Mix first eight ingredients (both sugars and all dry ingredients) together in a medium bowl. Melt butter and add vanilla and egg, stir to combine in a small bowl.

Slice apples into bite-sized pieces and add to dry ingredients, add wet ingredients and mix together until there's no sign of dry ingredients at the bottom of the bowl. The dough will be stiff.

Spread into prepared pie plate and bake 40-45 minutes. Serve with vanilla ice cream or fresh whipped cream.

This recipe was adapted from a little recipe card my sister-in-law Krissie gave me many years ago. I'm not sure where she got the card, but I sure do love the inspiration!

I thought this recipe was so cute, I even framed it and it hung in my kitchen for many years.


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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