Apple Cinnamon Crumble Pull Apart Bread

5 from 3 votes

Apple Cinnamon Crumble Pull Apart Bread

This vegan Apple Cinnamon Crumble Pull Apart Bread is topped with a slightly crunchy crumble that adds a nice bit of texture and sweetness from the cinnamon and brown sugar and is a great play on the classic Apple Crumble Pie. This is the perfect sweet treat to enjoy after dinner or for a midnight snack.

Prep Time20

Cook Time40

Rise Time:40

Total Time1 40

Course: Dessert

Keyword: apple, apples, baked, bread, brioche, classic, crumble, dairy-free, dessert, easy, fall recipe, healthy, holidays, homemade, indulge, monkey bread, plant-based, recipe, southern, spices, traditional, vegan

Servings: servings

Calories: 630kcal

Author: Shanika

Ingredients

Dough:

2 cups organic all purpose baking flour + more if needed! (I use Bob Red Mills)
1 cup organic Artisan bread flour (I use Bob Red Mills)
1 packet dry active yeast (See Notes!)
¼ cup WARM water
1 cup coconut milk (You can use your fave plant-based milk)
1 teaspoon vanilla extract
pinch of cinnamon
½ teaspoon sea salt
¾ cups organic brown sugar (I use Sugar in the Raw; Vegan-approved!)
2 Tbsps vegan butter, melted (I use Earth's Balance)

Filling:

3 Tbsps vegan butter (I use Earth's Balance)
3 Medium Gala apples, cored, peeled, + thinly sliced
¾ cups organic brown sugar (I use Sugar in the Raw; Vegan-approved!)
2 ½ tsps cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger

Crumble Topping:

2 Tbsps organic rolled oats (I use Bob's Red Mill)
2 Tbsps organic all-purpose flour (I use Bob's Red Mill)
2 Tbsps vegan butter, melted (I use Earth's Balance)
2 Tbsps organic brown sugar (I use Sugar in the Raw; Vegan-approved!)
2 tsps cinnamon

Vanilla Glaze:

1 ½ cups organic powered sugar + more if needed!
½ teaspoon vanilla extract
1-2 Tbsps Coconut milk + additional 1-2 Tbsps! (You can use your favorite plant-based milk!)

US Customary - Metric

Instructions

To Make Dough:

Combine yeast and brown sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
In the meantime, melt the vegan butter over the stovetop on medium heat and add the milk, stirring frequently until the butter has melted. NOTE: Make sure that your mixture does not boil and is not too hot. Once butter has melted, remove immediately and let cool until WARM.
Once cooled, add the milk-butter mixture to the yeast and mix until well combined. Add vanilla.
Next, combine the all-purpose flour, brown sugar, cinnamon and sea salt and add them to the wet ingredients and mix on low-speed until well combined, about 1-2 minutes.
Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 tablespoon of flour at a time until texture is achieved!
Lightly grease a large bowl with a small amount of coconut oil and then place the dough ball in the bowl. Cover with plastic wrap and let sit for 20 minutes or so, allowing the dough to rise a bit. **NOTE: Keeping it on a WARM surface helps it to rise more quickly.**
In the meantime, melt butter and set aside. In a separate bowl, combine the cinnamon, nutmeg, ginger and brown sugar and set aside as well.
Once the hour has gone by and your dough has risen, preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9″x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
Lightly coat dough with melted vegan butter and sprinkle cinnamon mixture evenly over entire dough. Slice dough into 6 equal rows lengthwise (right to left) and 4 equal columns width wise (top to bottom).
Add sliced apples over entire dough in a single layer (as pictured above) and set aside any extras that may be left over.
Carefully move each square into a (well greased) 9 x 5 inch loaf pan, stacking one upon another. For the last row of dough, make sure the filling side is facing down so that the top of your bread is "bare". Lightly dress with vegan melted butter and sprinkle with remaining cinnamon-brown sugar mixture atop of bread.
Cover with plastic wrap and allow to rise in a warm area for another 20 minutes. **NOTE: do not allow dough to double in size or risk collapse during baking!**
Once the rolls have doubled in size (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 35-40 minutes in the preheated oven.

For the Crumble:

Mix together all ingredients in a small bowl and generously sprinkle atop bread during the bread's FINAL 10 minutes.
Remove from the oven and allow to sit in the pan to cool for about 10 minutes before removing to fully cool on a wire rack.

For the Glaze:

Whisk together powdered sugar, vanilla, and milk in a small bowl until desired consistency is reached. **NOTE: Feel free to add more powdered sugar OR milk as needed.**
Once bread is fully cooled, add glaze to the top, slice, and enjoy!
Bon Appetit!

Notes

FLOUR: If you don’t have or choose not to use Bread flour, simply substitute with All-Purpose flour.

RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.

STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2-3 days.

Nutrition