Apple Crumble Bread
Ever wanted to just eat apple pie for breakfast? Well this isn’t pie but this apple crumble bread is a sweet breakfast bread with a crumbly oat topping and flavors that will remind you of that classic apple pie.
1 Cup Flour
1/2 Cup Brown Sugar (packed)
1/3 Cup Sugar
1/2 Tsp Cinnamon
1/2 Cup Rolled Oats
1/2 Cup Butter
2 Cups Chopped Walnuts
3 Cups Flour
3 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Salt
2 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Allspice
1/2 Cup Rolled Oats
1/2 Cup Melted Coconut Oil
1/2 Cup Avocado Oil
1/2 Cup Sugar Free Applesauce
1 1/2 Tsp Vanilla
1 1/4 Cups Brown Sugar (packed)
1 1/4 Cups Sugar
2 Large Apples, Cored and Shredded
- You can use any kind of apple you like but I like the flavor that the green apple provides. Just a little tartness to balance all the sweet. You can also peel the apples or leave the peel on.
Ok so first you want to make the crumble. So you want to make sure your butter is super soft but not melted. Then you want to sift your flour and add in all the other crumble ingredients.
Then comes the fun part. The mixing! So you want a crumbly consistency as the name implies, I’ve found that the best way to mix everything is to use your hands, basically pinching everything together. Set that in the fridge while you make the batter.
You want to get the apples and walnuts out of the way first. So core and peel (optional) your apples before shredding. Set that to the side and chop your walnuts which you also set aside.
Ok now for the actual bread part. Sift your flour and then add in your baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and oats. Combine well.
In a small bowl melt your coconut oil.
Then in a larger bowl combine your coconut oil, avocado oil, applesauce, vanilla, both sugars, and eggs.
Your next step is then to combine the wet and the dry ingredients together maxing sure there are no lumps of flour. Once combined add in your shredded apples and chopped walnuts.
Spray two loaf pans and split the batter between the two pans. Once the batter is in the pan top it with the crumble. Gently press the crumble into the batter.
Bake the bread at 350 degrees Fahrenheit for 55-65 minutes or until a toothpick pulls cleanly from the middle. Let it cool for 5-10 minutes before removing it from the pan. You don’t want to leave it in the pan too long because if it cools completely then it could get stuck in the pan.
Slice and eat it warm or toast it and add butter.
Makes 2 Breads, 12 Servings a Loaf
Serving 1 Slice
Fat 19.5 g
Sat Fat 8.1 g
Cholest. 33.6 mg
Sodium 116.6 mg
Carbs. 51.7 g
Fiber 2.2 g
Sugars 33.2 g
Protein 4.6 g