Apple Crumb Cake
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It’s easy to fall in love with this Apple Crumb Cake made with sweet tart apples, two layers of brown sugar cinnamon streusel, and an apple cider glaze. Serve it for breakfast, an afternoon snack, or dessert!
Apple Crumb Cake with Double the Crumbs!
Table of Contents
This morning when I walked outside the air felt…different. I was wearing shorts and a T-shirt and while I wasn’t uncomfortably cold, something made me run back inside and grab a sweatshirt.
This can only mean one thing: the fall baking season is officially here!
While the September days are still rather hot around these parts, the mornings are cool and crisp. It’s the kind of weather that begs for something a little cozier than a bowl of cereal, something like this Apple Crumb Cake.
Warm, sweet, and gently spiced, this is just the thing to ease you into Fall. It’s not in-your-face with the Autumn-ness. There’s no brazen pumpkin spice, no overpowering scent of cloves, and nothing more than a faint whiff of Thanksgiving.
Instead, there’s the subtle scent of cinnamon, a hint of nutmeg, and the just-barely-there crunch of sweet tart apples. It’s Autumn goodness, but in a super chill, non-confrontational way that feels right at home in any season of the year.
Like our Pumpkin Crumb Cake and Banana Crumb Cake, this cake features a deliciously crunchy crumb topping AND a layer of streusel running through the middle. One thing you should know about me is that I never skimp on the crumbs!
Call it an apple coffee cake, a crumb cake or an apple streusel cake, this moist sour cream cake layered with apples and buttery crumbs is always a winner at our house.
Key Ingredients
Pantry Staples, including flour, baking soda, baking powder, and salt.
Sugars– You’ll need granulated sugar for the cake batter, brown sugar for the streusel crumbs, and powdered sugar for the glaze.
Butter– Let’s be real. This is not diet food. It’s buttery cake layered with more buttery crumble. And that makes it really, really good. I use unsalted butter for baking, so I can control the exact amount of salt.
Eggs– I use large eggs for baking.
Sour cream– This is a classic sour cream coffee cake that’s extra moist and has just the tiniest tang. You can substitute full fat Greek yogurt if you prefer.
Apples– For most baking, including things like apple pie and applesauce, I recommend choosing an apple that’s on the tarter end of the apple spectrum to balance out the sweetness. Granny Smith and Pink Lady are both great options.
Spices– I use a hefty dose of cinnamon and a smaller dose of nutmeg. If you like a lot of spices, feel free to add ginger, cloves, and/or cardamom as well.
Apple cider– This is not an absolute requirement but just a few splashes of apple cider in the glaze really makes it pop!
How to Make Apple Crumb Cake
To make the streusel crumbs:
Step 1: Whisk together the dry ingredients: flour, sugar, salt, cinnamon, and nutmeg.
Step 2: Add wet ingredients. Pour melted butter and vanilla over the mixture then stir with a spatula until most of the dry ingredients have been moistened. Use your fingers to pinch the mixture into sandy crumbs.
To make the coffee cake:
Step 1: Whisk dry ingredients: flour, baking soda, baking powder, and salt.
Step 2: Cream together butter and sugar in an electric mixer at medium high speed for 4-5 minutes, or until light and fluffy.
Step 3: Add wet ingredients. Add the eggs, one at a time, beating well after addition. Beat in vanilla and sour cream.
Step 4: Add flour mixture. Dump the flour mixture into the butter mixture and beat on low speed until combined, making sure to scrape the bottom and sides well with a spatula. The batter will be very thick.
Step 5: Assemble. Spread half of the cake batter on the bottom of a greased 9 x 13 inch pan. Top with all of the apples and half of the crumb mixture. Dot the top with the remaining batter, spreading as best you can. Finish with the remaining crumbs.
Step 6: Bake. Bake at 350 degrees for 40-45 minutes or until center is no longer jiggly.
Step 7: Glaze. Whisk together powdered sugar, butter, apple cider, and a pinch of salt. Glaze the cake while it’s still warm (it’ll soak in quite a bit) or allow the cake to cool completely if you want the glaze to sit on top of the cake in obvious drizzles.
Tips for Making Apple Coffee Cake
The batter for this crumb cake is quite thick, but don’t fret, it will cover the 9 x 13 inch pan.
To make spreading easier, wet your hands and use your hands to spread the batter or use a slightly damp spatula.
For the top layer, you can dollop the batter throughout the pan using a cookie scoop (this one is my favorite!), then use damp hands to press it mostly together. If it doesn’t fully cover every nook and cranny, that’s ok! All the little bits of cake will rise and expand and find each other.
Storage and Make Ahead Instructions
This cake keeps well stored at room temperature, covered in saran wrap or in a sealed container, for about 5 days.
The crumbs lose a little crunch as days go by, but not a lot.
To make apple crumb cake ahead of time: Assemble the cake as usual, cover, then refrigerate overnight. Bake as usual, adding an extra few minutes if needed.
To reheat coffee cake in the pan: Cover with foil and bake in a 325 degree oven for about 15 minutes. Uncover, and bake for another 5 minutes, or until the crumb topping feels crunchy again.
To freeze coffee cake: omit the glaze and double wrap slices in saran wrap then seal in a freezer safe container. Freeze for up to 3 months. Thaw at room temperature overnight, then glaze before serving.
What to Serve with Apple Coffee Cake
First, let’s acknowledge the elephant in the room. Are we serving this for breakfast or dessert? The answer is yes.
Like many desserts that masquerade as breakfast (Pancake Casserole, anyone?), this apple crumb cake is a sweet treat that’s acceptable to eat any time of day.
For breakfast, we recommend serving it with bottomless mugs of coffee, a honey latte, or a cinnamon latte. Add some oven baked bacon or scrambled eggs for some protein!
For dessert, this cake needs no adornment, but you are more than welcome to swap the apple cider glaze for some homemade salty caramel sauce and serve it warm with a scoop of ice cream.
More Apple Breakfast Recipes to Bake this Fall
- Baked Cinnamon Apples
- Apple Cinnamon Pancakes
- Overnight Apple French Toast Casserole
- Easy Apple Cinnamon Roll Bake
- Apple Butter Overnight Oats
- Apple and Pear Baked Oatmeal
Apple Crumb Cake Recipe
Ingredients
For the crumb topping:
- 2 ¼ cups flour
- ¾ cup brown sugar
- ½ cup granulated sugar
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¾ cup unsalted butter (melted (1 ½ sticks ))
- 1 teaspoon vanilla extract
For the coffee cake:
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 Tablespoons unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup full fat sour cream
- 4 cups peeled and chopped tart apples (about 3 medium apples (see note))
For the glaze:
- 1 cup powdered sugar
- 2 Tablespoons apple cider (or milk)
- 1 Tablespoon melted butter
- Fat pinch Kosher salt
Instructions
- Preheat the oven to 350 degrees. Grease a 9 x 13 inch casserole dish.
For the crumb:
- In a mixing bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg. Add the melted butter and vanilla extracts and stir with a spatula until the mixture is evenly moist. Use your fingers to pinch the mixture into crumbs of varying sizes.
For the batter:
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and sour cream.
- Add the flour mixture to the bowl, beating on low speed until the ingredients are just combined. The batter will be very thick.
To assemble:
- Spread half the batter into a thin layer at the bottom of the pan. If the batter is difficult to spread, wet your hands and use them to spread the batter. Sprinkle the apple chunks evenly over the batter, then top with half of the crumbs.
- Place dollops of the remaining batter over the crumbs, again using wet hands to spread it as best you can. It's ok if it's thin or there are a few bare spots. Top with the remaining crumbs.
- Bake for 38-45 minutes or until a tester inserted in the center comes out clean. If the top is getting too brown at the 30 minute mark, cover with foil for the last 10-15 minutes.
- While the coffee cake bakes, whisk together the powdered sugar, cider, butter, and salt until it's thick but pourable. Serve the cake warm with the cider drizzle.
Notes
- Granny smith and pink lady apples both work well here.
- This recipe keeps well covered with saran wrap at room temperature for about 5 days, though the crumbs will lose some of their crunch.
- Reheat slices in the microwave or air fryer, if you’d like to bring back some crunch!
- To freeze, omit the glaze and freeze individual slices or a whole slab double wrapped in saran wrap then foil. Freeze for up to 23 months. Thaw overnight at room temperature. Glaze before serving.
Okay so I made this for a game night with friends and received rave reviews all around. It’s truly delicious and I will be making it again, though there are some things to keep in mind when making this recipe.
1. As others have mentioned, I will be reducing the crumb salt by at least 1/3 and if I’m using salted butter, I’ll cut it by half if not entirely. It’s just a lot of salt.
2. This truly is the thickest batter I’ve ever worked with. It baked really nicely and still rose with all that crumb and apples on it, but it can be frustrating to work with. The next time I make this, I will be using a large ice cream scoop to distribute the batter initially (rather than dumping a bunch in and trying to move the mound) and then use wet fingers to spread it for both layers.
3. I will be keeping the crumb amount. It’s a LOT of crumb (I used half in the middle and half on top) but the middle layer becomes one with the cake and apples so it works out well.
4. This cake took about 55 minutes to cook rather than the recommended 40-45, but I also used all of my three apples which ended up being about 5 cups so maybe it threw off the bake time a bit.
I just made this for thanksgiving and it was a hit! Yes the batter is very thick and some people said it was too hard to spread or there was barely enough and they gave up. Well I wet my hands to spread the top layer of the batter as someone suggested and it worked out fine. The change I made was that I didn’t add salt to the crumble and I cut the crumble recipe in half. I also made a maple icing so I added maple syrup and maple extract to a basic icing recipe. With the apples, cinnamon, and maple flavors it was perfect for fall. Thank you for this recipe I will definitely make it again!
I Love this cake!!! I think that it is perfect for anytime of the day. I switched it up and use some fresh peaches that I cooked down with spices and added to the cake. The cake was perfect. Thank You for this recipe.
That sounds wonderful! So glad you enjoyed it!
Made this yesterday and it was delicious. There were not to many crumbs ( never to many crumbs). I just put extra in the middle layer. I had apples to use up so I added maybe one extra. The batter is thick. I used a big spoon that I kept wetting with water to spread it out. A little tougher with the top layer but I managed.
I just made this recipe and I’m in love!! I never follow recipies exactly but I did this time. I read the reviews/comments but did not make adjustments. It is perfect!! Moist and delicious. Do yourself a favor, don’t read the comments, just follow the recipe exactly!! No its not too thick… no its not too sweet and no, there is not too much topping. 5 stars for this one!
This recipe looks phenomenal! We are working on our third bushel of apples to stock up applesauce for the winter. We live in the Columbus area but drive to Walnut Creek (Holmes County aka Amish country) to a favorite orchard. The apples are 1/3 the price of anywhere in our immediate area. I have a fall ladies luncheon I’m going to this coming weekend and this apple cake will be perfect to take! Thank you for posting such an “applelicious” recipe!
Too much “crumb”. Would have been much better with 1/2 as much so you could really taste the apples.
Made this for the 1st time today & it’s currently baking – house smells delish! I doubled the vanilla in both the crumb & batter because I do that for every recipe. I also added 1 tsp pie spice to the batter & used 1/2 brown, 1/2 white sugar as I like to build depth of flavor in every layer. Since I’m surprising my stepmom w/this at work when it’s done, I’m putting the glaze on the side so folks can add their own if they choose. I made my cinnamon roll glaze as I think it again is a little more flavorful: 4 ozs light cream cheese & 4 tblsp salted butter (both room temp), 1 tsp vanilla, 1 tsp cinnamon, 1 1/2 cups powdered sugar, & 2 tblsp 1/2 & 1/2 (can easily sub milk or cream). Mix until blended smoothly.
Made this for the 1st time today & it’s currently baking – house smells delish! I doubled the vanilla in both the crumb & batter because I do that for every recipe. I also added 1 tsp pie spice to the batter & used 1/2 brown, 1/2 white sugar as I like to build depth of flavor in every layer. Since I’m surprising my stepmom w/this at work when it’s done, I’m putting the glaze on the side so folks can add their own if they choose. I made my cinnamon roll glaze as I think it again is a little more flavorful: 4 ozs light cream cheese & 4 tblsp salted butter (both room temp), 1 tsp vanilla, 1 tsp cinnamon, 1 1/2 cups powdered sugar, & 2 tblsp 1/2 & 1/2 (can easily sub milk or cream). Mix until blended smoothly.
I made this recipe as muffins and they were so so good. The only thing I did differently was sautéed the apples in a bit of butter and brown sugar with a dash of cinnamon. We own a B&B and the guests loved them. So moist and very pretty. Thanks for sharing!
Jan
I made this recipe as muffins and they were so so good. The only thing I did differently was sautéed the apples in a bit of butter and brown sugar with a dash of cinnamon. We own a B&B and the guests loved them. So moist and very pretty. Thanks for sharing!
Jan
This recipe was very good! I would possibly add a little more Apple. I used Cortlands. The crumb topping is also great, not to much for me!
This recipe was very good! I would possibly add a little more Apple. I used Cortlands. The crumb topping is also great, not to much for me!
Yours looks delicious but I couldn’t get it to spread out in a 9×9, much less if I’d used a 9×13. So I spread it in one layer, put the apples on top and half the topping. Unfortunately this means half of my topping was wasted, so in the garbage bin it went :/ looking forward to trying it, it’s still in the oven and starting to smell good!
Really wishing I would have read the comments on here about the crumb topping and batter. Batter was definitely too sticky and VERY hard to spread the second layer. I’m thinking it would be easier to take a cookie dough baller and scoop the batter eveningly and then lightly spreading the second layer to avoid so much movement. I threw away about half of the crumb top… WAYYYYY too much! Otherwise, it’s baking now and smells delicious… hopefully it tastes as good as it smells.
I hope it tasted wonderful for you! The cookie dough baller is a great idea for handling the thick dough.
thank you for the recipe. This is the 3rd time I made it. My husband likes it so much. I made some changes, added more apples, for 1/2 c sugar I used 1/4 cup, and for 1 c brown sugar, I used 3/4. I also eliminated the glaze. We did not miss the less sugar. We don’t eat it for breakfast, it is desert after dinner. I also freeze it in small quantities, it is als very good after frozen for a few months, We are only 2 people and I freeze it so my husband can’t eat it till it is all gone.
Very good recipe and a keeper. Thank you.
So glad you and your husband enjoy it! And thanks for the tip about freezing. I will have to freeze half next time!
I’ve made this recipe twice now. Fortunately I read the comments before I began the first attempt.
The CRUMB: WAY TOO MUCH SALT. I use salted butter. Did NOT add any additional salt. Crumb is perfect. Can’t figure out why you add a teaspoon of salt?
I found it easiest to put on food prep gloves and mix the butter into crumb mixture with my hands.
Peel and chop apples immediately after mixing crumb, definitely before you start mixing batter. I used a little fruit fresh to keep my chopped apples from turning brown while they sat off to the side.
2 large, or 3 small apples? What is a large apple? what is a small apple? For some the perspective may vary. I used 2-1/2 to 3 cups of chopped apple. Chopped how small? I chopped mine pretty small. less than 1/4″ inch.
Mix flour, baking soda, salt and baking powder for batter first, and set aside. Then start mixing wet ingredients for batter.
I used my kitchen scale to determine how much is half of the batter.
How do you spread such a sticky batter? I wet my hand under running water, then spread a little batter. When the batter starts to stick to my hand I rinse my hand clean under running water, shake excess water off my hand, and start spreading again. Repeat as many times as needed until first layer of batter is spread out evenly. Be careful not carry too much water into batter by shaking excess water off your hand before trying to spread batter.
There’s too much crumb? possibly I would agree, BUT! Why only put 1 cup of crumb on top of apples. With so much crumb mixture I put almost 3 cups of crumb mixture on top of apples. Use enough crumb to completely cover the apples.
Spreading second half of batter on top of apple crumb layer, use the wet hand method again. It works great.
Someone wrote there isn’t enough mixture to fill the pan, and they didn’t even put it in the oven. I’m really sorry to hear the recipe didn’t work for that person. As I stated I’ve made this recipe twice now. Each time my 9×13 pan was about 1/4″ below the top when it was ready to go in the oven, actually a little higher than the picture of the finished product in the stoneware dish pictured above. After baking there was about a half of rise. Everything held together nicely, and not spill over, or fall out the sides of the pan.
My oven cooks unevenly. My remedy is to line the oven rack with aluminum foil, then cut out rectangle, leaving 2″ inches of the ends and sides of pan shielded from the heat. This allows the center to cook without burning the sides and turning them into a crispy crunchy failure. I check for done after 50 minutes, usually end up with almost 60 minutes baking time.
April 7th is National Coffee cake day. I Made this for co-workers to celebrate the day. It was big hit.
Very nice cake
I made this cake and it was delicious, but I didn’t realize how big it was so I was wondering can I freeze half of it .Thanks for sharing your recipe
I think it would freeze beautifully. I would leave the glaze off if you haven’t put it on yet. So glad you enjoyed it!
This recipe needs a LOT of work. Too much salt. Triple checked it before I added it and the crumble is salty!! Yuck! Not enough batter for both layers even if it is split in half. Cumbersome to make and barely edible.
Hi Kelly,
I’m really sorry this didn’t turn out for you. Can I ask if you used salted or unsalted butter for the crumbs? I use unsalted butter to bake because it helps me to control the amount of salt in the recipe, but I realize I didn’t specify that in the recipe above. I thought that might be the culprit! I will be adding that to the recipe.
As others have mentioned and is mentioned in the recipe, the batter is very thick and appears to be not enough when you’re spreading it, but it does rise and fill the pan when baked. Again, so sorry you didn’t enjoy this!
I was looking to make something in a jelly roll pan. This looked so good, I thought I would see how it turned out. So I made 1 1/2 batter recipes and just 1 of the topping. I haven’t tasted it yet, but it smells yummy!
Hope it turned out great for you!
Hi i notice by the dates I’m too late but I have made it twice now and it’s delicious but the battery is thick and I have a hard time spreading it did I miss something
Not at all! The batter is supposed to be very thick. I’m glad you enjoy the cake!
This looks so delicious! I want to make this in a bundt pan, so do I just put the mixtures into the pan in the opposite order and how long would I bake it for?
Thanks!
I’ve never tried this in a bundt pan and I’m honestly not sure it would turn out! Sorry I can’t help you on that one.
This looks amazing!! I was wondering, have you ever tried replacing the apples with apple pie filling? Do you think it would add too much moisture? Just a thought! 🙂
Thank you! I haven’t tried that before, but I think it might be a little too wet!
I have this in the oven right now. I followed the directions to the T. I am hoping it turns out well! I agree there is too much crumb for the cake. I used a lot and still had about a cup left, which I froze and will use another time. I am not a baker by any means! I started dialysis about a year ago and lost my job (long story) so on my off days I scan Pinterest, Just A Pinch and Betty Crocker web sites for new recipes to try on my family! I am really hoping this one is a keeper!
I hope the cake turned out wonderfully for you! This is definitely a cake for crumb lovers. 🙂 I’m sure the crumb will be wonderful for another treat though. Good idea to freeze the leftovers!
I halved the ingredients and baked in an 8″ springform pan. Absolutely wonderful, thank you!
I’m so glad you liked it Mary! Thanks for coming back to let me know!
I made this recipe today after finding it on Pinterest. I had all the ingredients on hand and it was simple to make. I didn’t make the glaze, mostly because I forgot, but it was amazing without it, just as I am sure it would be even better with it! I’m so glad I found this recipe and gave it a try Definitely a new go-to. I wonder if it can be made in muffin tins and frozen?
I am so glad you enjoyed this! I’m not sure how this would be in muffins. I think it might be hard to get the batter evenly distributed since it’s so thick. I would maybe just make it in the pan, cut into squares and then freeze. 🙂
This was so great! We went apple picking this weekend, and before we knew it, we were toting almost 20 pounds of Fuji and Staymen apples home with us! I’ve never made a coffee cake, but I’m a big fan, so I checked on Pinterest and found this recipe. I was a little worried because the batter was SO thick, and also because I was a few tablespoons short on the butter for the crumb layers. But it totally worked out, and was delicious and filling! I’m going to try to see if I can pre-cut some squares and freeze them for easy breakfast treats during the week. Hopefully it works out!
Thank you!
I totally feel you on the excess of appless. I always get so caught up in the moment and end up with way more than I know what to do with! I’m so glad this worked out for you. I know the batter looks way too thick. It’s one of those recipes that makes you nervous as you put it in the oven but it always turns out lovely! Thanks so much for coming back to share!
Thanks for sharing the recipe. However I had to make a few substitutions
due to what I had. I used coconut oil in the crumb layer vs butter. (the crumb
mix was too much for my cake) next time I will use less crumb maybe 2 cups vs 3…And I used Yogurt Butter for the batter since DD is lactose intolerant as well as yogurt vs sour cream.
Used both whole wheat/white flour/fresh ground oatmeal as the flour mixture called
for as I was out of everything needed…Cooked a little longer close to 1 hour..
Super Yummy but make this recipe that I subbed again worked great!!!!
I’m so glad this worked with what you had on hand! Thanks for letting me know!
Ok so the drizzle wasn’t happening. It was so much powdered sugar and only 2 tbsp of milk & apple cider it wasn’t even mixing together. Are they suppose to go on separately?
Yes, the powdered sugar and milk and cider should all get whisked together. If it’s too dry you can continue to add cider or milk until it thins enough to whisk together.
It looks delicious!
This looks delicious! I am planning on making it for the jewish holidays… how many days after baking do you think it will stay fresh and safe to eat? And any storage recommendations?
I know it lasts at least 3 days, but it’s never made it past that in our house. 🙂 I recommend storing it unglazed in the pan covered in saran wrap. Before serving, warm it up in 200 degree oven for 10-15 minutes then glaze right before serving!
Sounds delicious, just one question though. The crumb topping calls for 3 cups of flour divided.
The instructions call for 2 1/2 cups. What happens to the remaining 1/2 cup?
You are exactly right! I’m so sorry about that. It should just be 3 cups, not divided. I’ve changed the recipe to reflect the correct measurements.
This recipe is a WASTE of time and ingredients. The pan size is way to huge for such little batter and then you end up with 9 cups of the crumb topping. I didnt even bother popping in the oven cause the batter was so thick you it barely fit the 9×13 pan. Fix your measurements
Hi Alicia, I’m really sorry you had a bad experience with this recipe. I’ve gone back and checked all the measurements and they are correct. You’re right the batter is very thick and it gets spread into a thin layer in the 9 x 13 inch pan. I remember when I made the recipe I thought the batter to crumb ratio was off, but the recipe is correct. The cake rises in the oven and it ends up having a nice thick layer of crumbs like you see in the recipe. Again, I’m sorry this didn’t work for you. I will make a note in the recipe that the cake batter is very thick and will be spread thin into the pan.
Made this yesterday… I admit I was a little skeptical about the measurements / pan ratio at first too because the batter did come out really thick and very hard to spread… .but once you bake it it fills the entire 9X13 inch pan and the batter does rise so you do get a good ratio…. Only thing that went wrong with mine is I think I took it out a little too soon. The tester came out clean in all parts of the cake (longer than 40 minutes though probably about 50 min with my oven) but the bottom of the cake did not come out as brown as the picture…it came out a shade darker than the cake itself. It wasn’t raw or anything, just could have used a few extra minutes I think. Still tasted good though! Great recipe!
I wonder… do you think it will brown/bake a little more if i put it in the oven before serving (a day later)? Or does that really defy the rules of baking lol?
Hi Ali! So glad it turned out for you! You can definitely put it back in the oven for 15-20 minutes before serving. I would probably do it at 350 degrees–the crumbs will brown too though, so if you don’t want them any browner, I would cover it with foil.
YES to eating cake for breakfast. And yes to eating THIS CAKE for breakfast! An apple a day does keep the doctor away, after all….
I love the way you think!
Lmao – ain’t nothin’ wrong with cake for breakfast, Courtney. You’re preaching to the choir here! Tony will freaking LOVE this. He adores apple desserts. Your apple crumb cake looks like delicious perfection, as do these gorgeous photos! We had an amazing summer in Vancouver and it looks like fall will be just as lovely – we’ve had nothing but sunshine and blue skies. The temperature’s dropping but that’s ok. I’m happy to climb into my sweaters and boots, just as long as it doesn’t rain!
We had a really lovely summer too…that might be why it was so hard for me to let it go! But so far fall has been beautiful. Trying not to let my dread of winter ruin my enjoyment of fall!
oh heavens – that crumb topping is gorgeous!
Okay, you found my Achilles heel, Courtney–I adore this recipe SO much! Apples are probably my favorite excuse for fall, and coffee cake and crumb. Just ermigawsh. Please Willy Wonka-style send me these, ASAP!
Oh dear look at that crumb topping! Amazing! And I’m all for eating dessert for breakfast 🙂