Cinnamon Apple Crisp Babka

This Apple Crisp Babka takes everything cozy about apple crisp — juicy Honeycrisp apples, brown sugar, oats, and cinnamon — and twists it into tender, golden bread with gooey marshmallow swirls. It’s part babka, part apple crisp, and fully irresistible.

Instructions

1. Prepare the dough:

   • Roll out your risen babka dough into a large rectangle on a floured surface.

2. Add the base layer:

   • Spread marshmallow fluff evenly across the surface of the dough, leaving a ½-inch border around the edges.

3. Build the apple crisp layer:

   • Evenly scatter oats, brown sugar, cinnamon, and salt over the top of the marshmallow fluff.

   • Toss the diced apples in vanilla bean paste, then scatter the diced apples evenly over the top.
     

4. Roll and braid:

   • Starting from the long edge, roll the dough into a tight log.

   • Slice the log lengthwise and twist the two halves together, keeping the cut sides facing up.

   • Tuck into a greased loaf pan.

5. Rise & bake:

   • Cover and let rise for 30–45 minutes, until puffy.

   • Bake at 350°F (175°C) for 35–40 minutes, or until golden brown and cooked through.

   • Slice and Enjoy! It is yummy warm & at room temp!

 Storage

• • Room Temperature: Wrap tightly and store for up to 2 days.

  • Refrigerator: Keep in an airtight container for up to 5 days.

  • Freezer: Wrap slices individually and freeze for up to 2 months. Reheat gently before serving.

Ingredient Swaps

• Use Granny Smith apples if you prefer a tart bite.

• Swap marshmallow fluff for apple butter if you want a less sweet version.

• Add chopped pecans or walnuts for crunch.