Ingredients:

  • 2 cups Granny Smith apples, peeled and diced into 1/2-inch cubes
  • 1 tsp ground cinnamon
  • 1 tbsp maple syrup
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 0.5 cup (100g) coconut sugar
  • 0.5 cup (120g) plain full-fat Greek yogurt
  • 2 large eggs, room temperature
  • 0.25 cup (60ml) avocado oil
  • 1 tsp pure vanilla extract
  • 0.5 cup (65g) all-purpose flour for streusel
  • 0.25 cup (50g) rolled oats
  • 0.33 cup (65g) coconut sugar for streusel
  • 1 tbsp ground cinnamon for streusel
  • 3 tbsp cold unsalted butter, cubed

Instructions:

  1. In a small bowl, combine the diced Granny Smith apples, 1 teaspoon of cinnamon, and maple syrup. Let the mixture sit for 10 minutes to macerate while preparing the batter.
  2. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
  3. In a large mixing bowl, whisk together the eggs, 0.5 cup coconut sugar, Greek yogurt, avocado oil, and vanilla extract until the mixture is smooth and pale.
  4. Sift the 1.5 cups of flour, baking soda, and sea salt into the wet mixture. Use a silicone spatula to gently fold the ingredients together until just combined, being careful not to over-mix.
  5. Gently fold the macerated apple mixture into the batter and pour the contents into the prepared loaf pan.
  6. In a separate medium bowl, combine the streusel ingredients: 0.5 cup flour, oats, 0.33 cup coconut sugar, and 1 tablespoon cinnamon. Cut in the cold cubed butter using your fingers or a pastry cutter until crumbly. Keep this in the fridge until the very last second to ensure it stays crisp. Sprinkle evenly over the batter.
  7. Bake at 350°F (180°C) for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too fast, tent it loosely with foil for the last 15 minutes. Let cool in the pan for 10 minutes before transferring to a wire rack.