Pumpkin Apple Crumb Cake

This dreamy pumpkin apple crumb cake is the ultimate fall treat! With a soft pumpkin cake, sliced fresh apples and a thick layer of crumbs, it’s absolutely delightful with a hot cup of coffee. And you’ll never know it’s dairy free.

Slices of Pumpkin Apple Crumb Cake on a cooling rack.

Crumb to the cake! I couldn’t let the holiday season pass without sharing a fun flavor of the wonder that is crumb cake.

Can you tell I have a thing for this baked goodie?

No but seriously, my love for crumb cake runs deep.

Now, last year I shared a gingerbread crumb cake <— which is so spicy and awesome and christmas-y. 

So this year it seemed only appropriate to go for a fall version with pumpkin and apple. 

A Pumpkin Apple Cake in the pan set on a cooling rack.

Now, since I seem to have this annoying dairy intolerance going on these days, I decided to see what would happen if I switched out the butter from last year’s recipe with coconut oil.

Some testing and minor changes later, I must say that I am pretty darn pleased with the result.

Aside from the fact that the crumb topping bakes up with just a slightly different color, I honestly couldn’t taste or see the difference. Success!

And. Today’s version also includes some white whole wheat flour and coconut sugar (in place of some of the all purpose flour and granulated / brown sugar).

Don’t get me wrong, I am by no means calling this cake health food, but I am all for little healthier swaps here and there.

An Apple Pumpkin Cake in the pan on a cooling rack with a knife to the side.

About This Pumpkin Apple Crumb Cake

So, the cake. Let’s discuss the components.

For the base, we have a layer of super moist pumpkin cake. Soft, fluffy, perfect. And full of plenty of fall spices.

We top that off with a layer of thinly sliced apple. Which adds just a little something something.

And then, it’s all finished off with that gloriously thick crumb topping.

And along with a big cup of steaming hot coffee? You’re looking at my second breakfast over the last few weeks. Don’t judge. At least my first breakfast is always a smoothie?

A slice of Pumpkin Apple Crumb Cake with a bite taken out with a fork.

Additional Pumpkin Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Pumpkin Apple Crumb Cake

Pumpkin Apple Crumb Cake

Yield: 1 (8x8 inch square) cake
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

This dreamy pumpkin apple crumb cake is the ultimate fall treat! With a soft pumpkin cake, sliced fresh apples and a thick layer of crumbs, it’s absolutely delightful with a hot cup of coffee. And you’ll never know it’s dairy free. 

Ingredients

For the crumb topping:

  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ cup white whole wheat flour
  • ¼ cup raw pecans, chopped
  • ½ cup coconut sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • pinch of ground ginger
  • ½ cup melted coconut oil

For the cake:

  • 1 cup all-purpose flour
  • ½ cup white whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • pinch of ground nutmeg
  • pinch of ground allspice
  • ⅓ cup melted coconut oil
  • ½ cup coconut sugar
  • 1 large egg
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 medium apple, cored and sliced (about ¼ inch thick)

For garnish:

  • confectioners’ sugar

Instructions

  1. Preheat the oven to 350ºF. Line an 8x8 inch baking dish with aluminum foil (cut a big enough piece so that it wraps completely over the edges of the pan on two sides). Spray lightly with nonstick cooking spray and set aside.

For the crumb topping:

  1. In a medium bowl, mix together both kinds of flour, the pecans, both kinds of sugar, the salt, cinnamon and ginger. Add in the melted coconut oil and mix until well combined and evenly moistened. Set aside.

For the cake:

  1. In a small bowl, whisk together both kinds of flour, the baking powder, baking soda, salt, cinnamon, ginger, nutmeg and allspice. Set aside.
  2. In a large bowl, mix together the coconut oil and coconut sugar until combined. Add in the egg and whisk until combined. Add in the pumpkin and whisk again until combined. Add in the flour mixture and mix until just combined.
  3. Transfer the batter to the prepared pan and spread evenly (it will be a thicker batter).
  4. Arrange the apple slices on top of the batter in an even layer (don’t overlap the slices - you want those little bits of batter peeking through - I do 3 “rows” of apple slices).
  5. Then, using your fingers, drop the crumb topping in clumps evenly over the top (don’t press it down, just sprinkle on top).
  6. Bake for about 35 to 40 minutes, until a cake tester inserted into the middle comes out clean. Set the pan on a wire rack. Let the cake cool completely, then use the foil overhang to lift out of the pan if desired.

For garnish:

  1. Dust the top of the cake with confectioners’ sugar.

Notes

Be sure to melt the coconut oil first, then measure out the correct amount. Otherwise you may use too much.

I usually use parchment to line baking pans, but the foil works better here since the batter is so thick (it doesn’t slide around this way as you’re trying to even out the batter in the pan).

Because of the little bit of moisture from the apple, I’ve found that this stores best just wrapped in foil (either covered in the baking pan or on a plate). It also doesn’t keep quite as long as regular crumb cake because of the apples (but is fine for about 2 to 3 days).

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 127mgCarbohydrates: 33gFiber: 2gSugar: 18gProtein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.