Shop
Logo of a farm featuring a silhouette of a cow grazing on grass, with the text "Your Farm Logo" and the tagline "Where Quality is the Focus." Ideal for branding in the agriculture sector.

Apple Crumble Pie Bread

Recipes

By Averie Sunshine | Averie Cooks

Ingredients

Bread

  • 1 large egg

  • 1/2 cup light brown sugar, packed

  • 1/3 cup canola, vegetable, or liquid-state coconut oil

  • 1/3 cup granulated sugar

  • 1/4 cup cup sour cream or Greek yogurt (use varieties with fat in them)

  • 2 teaspoons vanilla extract

  • 2 teaspoons cinnamon

  • 1 teaspoon ground ginger, or to taste

  • 1/2 teaspoon ground nutmeg, or to taste

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt, or to taste

  • 1 1/2 cups grated apples, peeled first (I used 2 large Granny Smith green apples; Fuji, Gala, Honeycrisp or similar may be substituted)

Crumble Topping

  • 3 tablespoons unsalted butter, melted

  • 1/3 to 1/2 cup all-purpose flour, plus 1 to 2 tablespoons more if needed

  • 2 tablespoons granulated sugar

  • 2 tablespoons light brown sugar, packed

  • 1 teaspoon cinnamon

  • 1/4 to 1/2 teaspoon salt, or to taste

Directions

  • Preheat oven to 350F. Spray one 9x5-inch loaf pan very well with floured cooking spray or grease and flour the pans; set aside.

  • Crumble Topping - To a medium bowl, add the melted butter, 1/3 cup flour, sugars, cinnamon salt, and fluff very lightly with a fork to combine until small marbles and pebbles form. Tip - You are not ‘stirring’, you are fluffing lightly and gently. If the topping is very wet and is not fluffing into small pebbles and marbles and is more like wet sand, add additional flour up to 1/2 cup total, or as necessary, to create a streusel; set aside.
    Bread - To a large bowl, add egg, brown sugar, oil, granulated sugar, sour cream or Greek yogurt, vanilla, cinnamon, ginger, nutmeg, and whisk to combine.

  • Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.

  • Add the grated apples (you don't need to wring them out like you would with zucchini), and fold gently to combine.
    Turn the batter out into the prepared pan, smoothing the top lightly with a spatula.

  • Evenly sprinkle with the reserved crumble topping.
    Bake for about 45 to 52 minutes or until a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip - recommend tenting the pan with a sheet of foil draped loosely over it at the 30 to 35-minute mark so the tops and sides don't become too browned before center cooks through.

  • Allow bread to cool in pan for about 30 minutes before turning out on a wire rack to cool completely before slicing and serving.

    *Baking times will vary based on moisture content of your apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.