2In a bowl, add the flour, sugar, cinnamon and butter cut into small cubes. Mix with your fingertips until you get a sandy texture.. Shape a ball, cover with plastic wrap, and refrigerate for 30 minutes.
4Preheat oven to 350F.
5Beat the softened butter with the sugar until it gets creamy. Add the eggs and beat very well. Add the milk and the lemon juice, and beat.
6Divide the dough into two equal bowls and add 100 grams of flour to one bowl, mixing well. Add the remaining flour and the carob flour to the other bowl, mixing well.
7Peel the apples into quarters, and slice.
8Grease a round cake pan with butter and sprinkle with flour.
9Add a layer of light flour to the bottom of the mold. Cover with a layer of chopped apple in a circle, covering entirely. On top of the apples, add a layer of the dark dough with the carob, spreading carefully. Add another layer of apples.
10Remove the crumble from the refrigerate, and crumble on top of the apples.
11Bake for about 40 minutes. To check if the cake is done, insert a toothpick in the middle, if it comes out clean, the cake is ready.