We’re pleased to introduce classic Apple Pecan Crisp to our selection of desserts. It’s sweetened only with apples and apple concentrate without any white or brown sugar. It has large and small oats, pecans, cinnamon and butter for good, crunchy flavour. There’s no wheat flour, so it’s gluten free. Let us know what you think about it.
Apple & cinnamon come together for classic autumn flavour in this easy and delicious apple loaf. Drizzling it with the simple frosting takes it from everyday to dress-up.
1/3 cup brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped into 3/4” chunks. Any apple is fine. We used a Courtland. Mix the apple with 1 Tbsp sugar and 1/2 tsp cinnamon.
1/2 cup icing sugar
1-2 tablespoons of milk or cream,
Stir together in a cup until you get to a drizzling consistency.
Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan. Using parchment paper gives extra-easy removal.
Mix brown sugar and cinnamon together in a bowl.
Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
Combine flour and baking powder together in a small bowl; stir into creamed butter mixture. Mix milk into batter until smooth.
Pour half the batter into the prepared loaf pan; add half the apples and sprinkle the apples with half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter.
Bake in the preheated oven until the cake is firm to the touch or a toothpick in the center of the loaf comes out clean, 40-50 minutes.
Let cool for about 15 minutes before drizzling with glaze.