1. Start with the streusel topping by adding the flour, sugar (or xylitol), and cinnamon to a bowl and mix to combine. Add the cold butter and rub everything between your fingers until you get nice streusels. Add the rolled oats and chopped pecans, mix and place in the fridge until needed.

2. Preheat the oven to 180°C (350°F). Lightly grease a 24cm springform tin* (or pie dish) and set it aside. Peel, core, and dice the apples finely. Chop the pecans and cranberries and set aside.

3. Add the butter and brown sugar (or xylitol) to a large bowl and mix until very light and fluffy. Add the egg and mix until well combined. Next, add the Greek yogurt and vanilla extract and stir them in. Mix the flour with baking powder, cinnamon, and salt and add to the bowl – mix until just combined. Add the diced apples, chopped pecans, and cranberries and fold in. Transfer the batter to the prepared baking dish and spread evenly. Set aside.

4. Mix the cream cheese with sugar and vanilla extract, then spread evenly on top of the apple batter. Sprinkle the streusel mixture on top and bake for about 40-45 minutes until the streusels have a nice golden color. Take it out of the oven and let it cool down completely.