Nothing is more American than apple pie… well okay, maybe baseball. Just as American is quick apple CAKE!
Quick Apple Cake lingers between pie, cake and pastry. Instead of using classic, crumbly pie crust, I used buttery and flaky pre-made croissant rolls and instead of canned apple filling, freshly cut apples. I prefer Red Delicious because they bake well and I love the color, but you can use another more tart apple, like Granny Smith.
The beauty of Quick Apple Cake is in the gentle rippled texture resulting from the lack of uniform pieces of croissant dough and apple slices. Another thing to remember is that Quick Apple Pie does not need to be packed in tight. In fact, it will cook more evenly when it is loosely put together, allowing the croissant dough to fill out the spaces.