Apple Cinnamon Bread with Maple Crumble
Ingredients
- Apple filling
3 cups (300g) chopped apples (not larger than ½-inch dice)
3 tablespoon (45g) packed dark brown sugar
¾ teaspoon ground cinnamon
- Batter
¼ cup (56g) unsalted butter, melted
¼ cup (60ml) sunflower oil
½ cup (110g) packed dark brown sugar
½ cup (100g) granulated sugar
2 large eggs room temperature
1 ½ teaspoons (5ml) pure vanilla extract
½ cup (120ml) full fat plain yogurt, at room temperature
⅓ cup plus 1 tbsp (90ml) whole milk, at room temperature
1 ¾ cups (250g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Crumble topping:
½ cup (71g) all-purpose flour
2 tablespoon (25g) granulated sugar
2 tablespoon (30g) packed dark brown sugar
4 tablespoon (56g) unsalted butter, softened
pinch of cinnamon
- Maple glaze
½ cup (60g) powdered confectioner’s sugar
3 tablespoon (45ml) maple syrup
¼ teaspoon pure vanilla extract
pinch of salt
Directions
- First make the apple mixture. Combine apples, sugar and cinnamon in a saucepan and cook over medium-high heat for 5-8 minutes until softened but not mushy. There shouldn’t bee much liquid left when you’re done. There may be some thick syrup but there shouldn’t be a lot of water. If there is a lot of water, then spoon the apples out and simmer the liquid until it is reduced and thick, and then mix it in with the apples. Let cool completely.
- Make the crumble topping. Combine all ingredients and blend together well with your fingertips until evenly combined and it looks like damp crumbs. Set aside.
- Preheat your oven to 350 degrees F. Line a 9×5-inch loaf pan with parchment paper.
- Make the batter. Combine melted butter, oil, both sugars, vanilla and eggs in a large bowl and whisk to blend well. Add yogurt and milk. Sift together flour, baking powder, baking soda, spices and salt and whisk to blend evenly. Add it to the wet mixture and fold it in gently.
- Scrape just over half of the batter (a little less than two-thirds) into the prepared pan. Spoon the cooled apples over the batter leaving about ¼ inch around the edges. Spoon remaining batter in dollops over the apples and spread gently to cover the apples and make sure the top batter touches the bottom batter around the sides of the pan to fuse together (that’s why you leave a ¼ inch border).
- Cover the surface with the crumble and bake for 50-60 minutes until it feels firm in the middle and skewer inserted into the center comes out clean. Transfer loaf to a wire rack and let cool for 20 minutes in the pan before lifting out of the pan to finish cooling.
- Make the glaze. Combine powdered sugar, maple syrup, vanilla and salt in a medium bowl and whisk until very smooth. Drizzle over the cooled loaf and enjoy!