Ingredients for the crumb and crust:
3/4 cup (93.75 g) whole wheat flour
a quarter teaspoon of salt
3 to 4 tbsp brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
Optional: 1/2 teaspoon vanilla extract
1/3 cup (85 g) smooth almond butter plus 1-2 teaspoons
1 tablespoon maple syrup
For the apple layer, prepare the following:
1 large honey crisp apple, thinly sliced, or roughly 2 cups thinly cut apples, chopped into small pieces
2 tbsp of maple syrup
1 teaspoon of brown sugar
1/2 lemon zest
1 tsp corn starch
a half teaspoon cinnamon
Instructions
Prepare the crust: Mix together the flour, salt, baking powder, and sugar in a large mixing dish.
Then, warm up 1/3 cup of the almond butter and combine it with the maple syrup and vanilla essence. Then, using a fork or your hands, stir until the mixture is crumbly and, when pressed in your fingers, it holds together a little bit.
If it’s too floury, add another 1-2 tablespoons almond butter. If the crust is too crumbly, add 1-2 teaspoons nondairy milk to the mixture.
Half of this mixture should be placed in a 9 x 5 inch baking dish or loaf pan lined with parchment paper.
Evenly press it down. Set this loaf pan aside once it has been pressed.
Prepare the filling: To coat, combine the apple, maple syrup, sugar, lemon zest, cornstarch, and cinnamon in a mixing dish.
Transfer the apples on the crust and smooth them out so that there are no gaps between them.
Add 2-4 teaspoons maple syrup to the remaining crust mixture, then add more as needed. Mix until the mixture resembles that of a muffin crumb topping.
Then, evenly sprinkle this mixture over the apples. Bake for 40 to 45 minutes at 365 degrees Fahrenheit (185 degrees Celsius). After the first 25 minutes, cover the loaf pan with parchment paper to prevent the crumb from browning too much.
Then take it out of the oven. Allow it to cool in the pan for 10 minutes before removing it. Cut into slices and serve.
Take 1/4 cup powdered sugar for the optional frosting. Mix in a teaspoon or more of water or nondairy milk until icing consistency is reached, then drizzle all over.
To make it nut-free, combine 3 tablespoons softened butter, 2 teaspoons flax meal, and 1.5 tablespoons water. If the mixture is not adhering together, add 1 teaspoon of maple syrup at a time.
Gluten-free: Instead of all-purpose flour, use 1/3 cup almond flour, 1/3 cup oat flour (or a gf blend), and 3 tablespoons potato starch (or other starch).