Ingredients:

  • 2 cups (300g) peeled and diced Granny Smith apples
  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (25g) brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1 cup (245g) plain pumpkin puree
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (4g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) pumpkin pie spice
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (113g) cold unsalted butter, cubed

Instructions:

  1. Heat a skillet over medium heat and melt 28g of butter. Add diced apples and 25g brown sugar. Stir constantly for 5-7 minutes until apples are translucent and caramelized. Stir in 2g cinnamon, remove from heat, and cool slightly.
  2. In a large bowl, cream together 113g softened butter and 150g granulated sugar until pale. Beat in two eggs one at a time, then stir in pumpkin puree and vanilla extract.
  3. Sift in 250g flour, baking soda, salt, and pumpkin pie spice. Mix on low speed until just combined.
  4. In a small bowl, combine 125g flour, 100g brown sugar, and 2g cinnamon. Rub in 113g cold cubed butter using fingers or a fork until pea-sized crumbs form.
  5. Pour the pumpkin batter into a prepared 20 cm pan, fold in the caramelized apples, and top with the streusel mixture. Bake for 50 minutes.