Add the cinnamon, cloves, and nutmeg to the apple pie filling. Set aside.
Dice butter into ½” square pieces, leave them on the cutting board to come to room temperature.
In a large bowl whisk together the flour and sugar. Add the room temperature butter tossing in the flour until covered.
Squeeze the butter between the tips of your fingers and thumb working it into the flour and sugar.
Once the pieces of butter are smaller you can use two knives to cut the butter until most of the mixture is crumbly.
Next, beat the egg, buttermilk and extract together. Add to the dry ingredients stirring until just moistened.
Add ⅔ of the batter into a greased 8½" springform pan. Spread the batter evenly along the bottom brining it up the sides approximately 1" high.
Gently spoon the pie filling evenly over the batter one to two slices at time.
Dollop the remaining batter in small spoonful's over the pie filling.
Our dollops were a little large so we spread the batter out over the pie filling.
Sprinkle the reserved crumb mixture over the top.
Bake in a 350°F oven for 50-60 minutes or until a toothpick inserted into the centre comes out clean.
