In the southern part of Chile, on the lake region, 10 hours south of Santiago, there is a significant population of German descendants. They brought their heritage and cooking in the 1800s. 
Many dishes have been adopted and are now enjoyed nationwide, like this fabulous Kuchen de Migas or Apple Kuchen with crumbs. This is my version, simplified and adapted from what I remember my mother doing. Enjoy!
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Kuchen de Migas Chilean Apple Crumb
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 10
- Category: Kuchen
- Method: Oven
- Cuisine: Chilean
Description
A delicious cake for the fall.
Ingredients
Units
For the crumbs,
- 150 grams of granulated sugar
- 250 grams of all-purpose flour
- ½ teaspoons ground cinnamon
- 115 grams of cold unsalted butter
- pinch of salt
- 750 grams of green apples, 3 large
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- 2 tablespoons breadcrumbs
- 115 grams of butter
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Make the crumbs: In a big bowl, mix the sugar, flour, cinnamon, and salt. Add the cold butter and cut into small pieces, working with two knives, finish with your hands, should look like sand, with some big chunks. Refrigerate until ready to use.
- Prepare the apple filling: Wash and peel the apples, cut out the centers, remove the seeds, and chop them into thin slices. Place in a large bowl and mix with sugar and cinnamon. Let stand while making the dough.
- Make the dough: In a bowl with a hand mixer, beat butter and sugar until creamy, about 5 minutes. Add one egg, beat until incorporated, then the other, and repeat. Add vanilla and beat. Sift together the flour with the baking powder and add. Beat until it begins to form a dough. Finished working with your hand, it should be a soft dough.
- Preheat the oven to 200C or 400F.
- Prepare a springform pan of diameter 23 cm or 9″ — butter well. Place dough in the pan and, working with floured hands, press the dough to cover the bottom and most of the edges.
- Sprinkle with breadcrumbs; this will absorb the juices of the apples so that the dough doesn’t get wet.
Place apple slices neatly. Cover with crumbs, lightly pressing.
- Bake for 50 minutes to 1 hour, or until a stick goes through everything easily and comes out clean.
- Let cool on a wire rack until cold. Run a knife around the border and open the ring. Serve with ice cream or, as my mom did, with a splash of heavy cream.
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