Ingredients:

  • All-Purpose Flour: 2 3/4 cups (330g) total
  • Light Brown Sugar, packed: 1 1/4 cups (250g) total
  • Granulated Sugar: 1/4 cup (50g)
  • Unsalted Butter: 3 tablespoons (42g) for crumble, plus melted for batter (if substituting oil)
  • Ground Cinnamon: 1 1/2 teaspoons total
  • Salt: 1/2 teaspoon
  • Apples (firm, tart): 1 1/2 cups, peeled, cored, and diced into ½-inch pieces
  • Lemon Juice: 1 teaspoon
  • Walnuts or Pecans, roughly chopped: 1/2 cup (60g)
  • Baking Soda: 1 teaspoon
  • Baking Powder: 1/2 teaspoon
  • Ground Nutmeg: 1/4 teaspoon
  • Large Eggs: 2, room temperature
  • Neutral Oil (Canola or Sunflower) or melted Butter: 1/2 cup (118ml)
  • Full-Fat Plain Yogurt or Sour Cream: 1/2 cup (120g)
  • Pure Vanilla Extract: 1 1/2 teaspoons

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a bowl, toss the diced apples with 1 teaspoon of cinnamon, 2 tablespoons of granulated sugar, and lemon juice. Set aside.
  3. Make the Crumble Topping: Brown the 3 tablespoons of butter in a small saucepan until fragrant and nutty brown spots appear. Pour immediately into a bowl to halt cooking. Whisk in 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt until coarse crumbs form. Set aside.
  4. In a large bowl, whisk together the remaining dry ingredients: 2 1/4 cups flour, baking soda, baking powder, nutmeg, and 1/2 teaspoon salt.
  5. In a separate bowl, whisk the eggs, remaining 3/4 cup brown sugar, and 2 tablespoons granulated sugar until lightened slightly. Whisk in the oil/melted butter, yogurt/sour cream, and vanilla extract until just combined.
  6. Gently fold the wet ingredients into the dry ingredients until just moistened. Do not overmix; streaks of flour are acceptable.
  7. Gently fold in the prepared apples and chopped walnuts/pecans.
  8. Pour the batter into the prepared loaf pan. Sprinkle the reserved brown butter crumble evenly over the top surface of the batter.
  9. Bake for 55–65 minutes, or until a wooden skewer inserted near the center comes out clean or with moist crumbs attached (not wet batter). If the topping browns too quickly, tent loosely with aluminum foil.
  10. Cool the loaf in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely before slicing.