Apple Crisp Bread
Indulge in our mouthwatering Apple Crisp Bread, where the cozy flavors of cinnamon-spiced apples meet a delightfully tender loaf. Topped with a crunchy oat crumble, this delightful treat is perfect for breakfast or a sweet snack. Get ready to savor each bite of this irresistible fusion that brings the essence of fall right to your table!
Prep
20
min
Cook
75
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 1 and 1/2 Honeycrisp apples, diced
- apple pie spiceoptionalcan use all cinnamon
🥛Dairy & Eggs(6)
- unsalted butter, very soft
- cold butter (14 g)
- eggs
- milk
- milk for glaze (15 ml)optional
- sour cream
🫙Pantry Staples(6)
- baking powder
- brown sugar
- flour
- powdered sugar (100 g)optional
- sugar
- good quality vanilla (10 ml)
🧂Spices & Seasonings(2)
- cinnamon
- salt
Nutrition (per serving)
Calories
492
Protein
6g
Carbs
70g
Fat
22g
👨🍳 Instructions
- 1
Preheat the oven to 350°F.
- 2
Dice the apples into small chunks.
- 3
Mix the dry ingredients: flour, salt, and baking powder.
- 4
Toss the diced apples in a couple tablespoons of the flour mixture.
- 5
In a large bowl, cream together the softened butter and sugar.
- 6
Add vanilla and eggs, whisk until combined.
- 7
Add sour cream and milk, then mix in the dry ingredients until just combined.
- 8
Fold in the diced apples.
- 9
Prepare the crumble topping by mixing brown sugar, cinnamon, and apple pie spice.
- 10
Cut in cold butter into the crumble mixture.
- 11
Layer half the batter in a lined loaf pan, then add the crumble mixture, followed by the remaining batter.
- 12
Top with the crumble topping.
- 13
Bake in the preheated oven for 1 hour and 15 minutes, covering with foil after 45 minutes to prevent burning.
- 14
Let cool before slicing.
- 15
Optional: Make a glaze with powdered sugar and milk to drizzle on top.
💡 Pro Tips
- ✓Toss diced apples in flour mixture 15 minutes before folding them into batter to create a 2-3mm starch coating that prevents them from sinking and absorbing 30-40% of surrounding moisture during baking.technique2-3mm coating | 15 minutes ahead | prevents 30-40% moisture absorption
- ✓Cream butter and sugar for exactly 3-4 minutes until the mixture reaches 65-68°F and increases 25-30% in volume, incorporating air that leavens the bread since baking powder alone won't provide sufficient lift.timing3-4 minutes | 65-68°F | 25-30% volume increase
- ✓Use a 1:1 sour cream to milk ratio (by weight) because the 20% lactic acid in sour cream reacts with baking soda trace compounds to activate additional CO₂ production, while milk's proteins tenderize the crumb structure.ingredient1:1 ratio by weight
- ✓Mix wet and dry ingredients until just combined (8-10 folds maximum) to keep gluten development under 40%, which prevents the bread from becoming dense or tough rather than tender and moist.technique8-10 folds maximum | <40% gluten development
- ✓Bake at 350°F for 45-55 minutes until the internal temperature reaches 205°F at the center, where starches gelatinize fully and residual moisture content drops to 28-32%, ensuring proper structure without dryness.timing350°F | 45-55 minutes | 205°F internal temp | 28-32% moisture
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