Bulk gingerbread cake with streusel

Ingredients:

Streusel

• 1 cup flour
• 1/3 cup light brown sugar
• 1/4 tsp ground cinnamon
• 1/4 teaspoon fine salt
• 8 tablespoons unsalted butter, cut into 1-cm pieces, at room temperature

Bulk pie

• 4 apples, peeled and diced (about 5 1/2 cups)
• 1 package (400 g) of dry gingerbread cake mix
• 165 g unsalted butter, melted
• Cooking spray to spray the pan
• Vanilla ice cream, for serving

Preparation:

1. Streusel:
   
   In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Rub the butter into the mixture with your fingers until crumbs form; crush them into pea-sized pieces. Freeze for at least 10 minutes before using.
2. Preheat oven to 350°F (175°C). Spray a 20x20cm baking dish with cooking spray.
3. Bulk pie:
   
   Place the apples in the prepared pan and sprinkle the cake mixture evenly over them. Drizzle with melted butter, making sure to cover as much of the surface as possible. Sprinkle the streusel evenly over the top. Bake until golden brown on top, about 1 hour and 10 minutes.