This "gapping" is often an issue. What's happening is the yeast in the top layer is suddenly working harder and faster than the yeast inside, and so the top rises more quickly and separates. This might signify that the loaf was slightly under-risen; or the oven was slightly too hot. As for sinking in the middle, this is also a common problem, and can happen especially if the loaf isn't quite fully baked. The issue with this loaf is, it's hard to tell when it should come out of the oven, as it browns quickly, and a thermometer inserted into the center is just as likely to hit filling (which is hotter than dough) as dough. I'd say next time, try baking a bit longer; and tent it with aluminum foil when it's medium brown, to keep it from over-browning. Good luck — PJH

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