apple torte for a warm fall dessert

Two apple tortes baked in ramekins with the front dessert topped with melting vanilla icecream. A spoon is in the dessert ready for a bite.

Apple torte is my go-to dessert in a pinch. It takes only a few minutes to prepare, and I usually have all the ingredients on hand. The result is a chewy apple-and-walnut combo resting beneath a crispy crust. There are lots of fussier recipes out there, but why complicate something so simply delicious? As my mom’s vintage recipe card suggests, this torte is exquisite with vanilla ice cream—and serving it when still slightly warm puts it completely over the top.

apple tort

Serves: 4
Cooking Time: 30 minutes


  • 1 cup granulated sugar
  • 1 apple, peeled and cut into
  • ½-inch cubes
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup chopped walnuts
  • 1 teaspoon vanilla extract
  • 1 egg
  • Pinch of salt



Heat the oven to 350°F. Lightly grease four (4-inch) round ramekins or a 7- to 8-inch round cake or springform pan.


Place all the ingredients in a bowl and mix with a spoon. Stir until the moisture of the egg and apple cubes brings the batter together.


Divide the batter between the ramekins or pour into the cake pan. Bake for


30 minutes, or until a golden-brown crust forms over the top.


Serve warm with ice cream.

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