Crumb topping:

  • 1 Cup firmly packed light brown sugar
  • 1/2 Cup granulated sugar
  • 1/2 Teaspoon salt
  • 1 1/2 Teaspoon cinnamon
  • 1 Cup (2 sticks) unsalted butter, melted
  • 2 1/2 Cup all-purpose flour


  • 3 Cup chopped granny smith apples (unpeeled)
  • 1 Teaspoon cinnamon
  • 2 1/2 Cup all-purpose flour
  • 3/4 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 3/4 Cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 Cup granulated sugar
  • 2 large eggs
  • 1 1/4 Cup plain Greek yogurt
  • 1 Teaspoon vanilla extract


Step 1:

Pre-heat oven to 350 degrees. Grease a 13x9 glass baking dish with butter or non-stick cooking spray; set aside.

Step 2:

Prepare the crumb topping. In a medium bowl, stir together sugars, salt and cinnamon. Whisk in melted butter. Stir in flour until it is completely absorbed. Spread topping mix out on a large sheet of parchment paper and set aside.

Step 3:

Prepare cake. In a medium bowl, combine chopped apples and cinnamon; set aside. In a separate medium bowl, sift together flour, baking powder, baking soda and salt; set aside. In the large bowl of an electric mixer, beat butter until smooth and creamy. Scrape the sides of the bowl with a spatula and add the granulated sugar. Beat for several minutes until light and fluffy. Scrape the sides of the bowl with a spatula again and then add the eggs, one at a time, mixing on medium speed in-between. Beat just until incorporated. Scrape the bowl again and add yogurt and vanilla and mix on medium speed just until combined. Add 1/3 of the dry ingredients and stir on low speed just until combined. Repeat with remaining dry ingredients in two parts. Do not over-mix. Remove bowl from mixer and fold in apples.

Step 4:

Spread bake layer in prepared baking dish. Drop chunks of the topping over cake layer until completely covered with a thick layer of topping.

Step 5:

Bake for about 55 minutes or until a knife or toothpick comes out clean from center. If topping starts to brown too much while cooking, lightly cover with a layer of tin foil and continue to bake as directed.