A comforting delight that captures the essence of autumn in every bite, combining the tartness of apples with the warmth of cinnamon.
Ingredients
Scale:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 cup sour cream (or plain Greek yogurt)
1 teaspoon vanilla extract
2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
1 tablespoon lemon juice
1 tablespoon brown sugar
1 teaspoon ground cinnamon (for fruit filling)
1/2 cup all-purpose flour (for crumble topping)
1/2 cup brown sugar (for crumble topping)
1 teaspoon ground cinnamon (for crumble topping)
1/4 cup unsalted butter, melted (for crumble topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, combine the diced apples, lemon juice, brown sugar, and ground cinnamon. Toss well to coat and set aside.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until combined.
In a separate bowl, cream the softened butter until smooth, then add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Fold the diced apples into the batter, distributing them evenly throughout.
In a small bowl, mix the flour, brown sugar, and ground cinnamon for the crumble topping. Stir in the melted butter until crumbly.
Pour half of the batter into the prepared baking pan and spread it out evenly. Sprinkle half of the crumble topping over the batter. Pour the remaining batter on top, followed by the rest of the crumble topping.
