Apple crumble loaf

Prep: 20 mins Cook: 50 mins - 55 mins

More effort

Cuts into 10 slices
A rustic fruit crumble cake with raisins and spice and a crunchy nutty topping - a spin on a classic

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal350
  • fat17g
  • saturates9g
  • carbs45g
  • sugars26g
  • fibre2g
  • protein5g
  • salt0.6g
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Ingredients

  • 140g butter, cut into small pieces, plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g self-raising flour
  • 2 tsp mixed spice
  • 140g light muscovado sugar
  • 100g raisin
  • 3 large egg, beaten
  • 2 apple, peeled, cored and chopped
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 5 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the topping

  • 1 rounded tbsp plain flour
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g light muscovado sugar
  • 1 rounded tbsp roughly chopped hazelnuts
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

Method

  1. Heat oven to 160C/140C fan/gas 3. Butter and line the base of a 2-litre loaf tin with baking parchment. Tip the flour and spice into a food processor and add the butter. Whizz to make fine crumbs, then mix in the sugar. Tip into a mixing bowl and stir in the raisins, eggs, apples and milk. Mix well until everything is evenly combined, then spoon into the prepared tin and smooth the top.

  2. To make the topping, rub the flour, butter and sugar through your fingers to make a rough crumble, then stir in the nuts. Sprinkle evenly over the cake mixture and bake for 50-55 mins, until firm to the touch and a fine skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then turn out and cool on a wire rack.

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Comments, questions and tips

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Comments (35)

simonewoolley's picture
5

Made this last Autumn with windfall apples and froze it. Got it out and served it today.

The office loved it and for good reason- it was absolutely delicious. Lasted about 5 minutes, and a real gem recipe. Freezes v well, and it spongey and light- crumble not too heavy and it's also not too sweet, but the apples and raisins really add flavour and make it very moreish.

Highly recommend.

allyw97's picture
5

Awesome, tasted lovely. I kept Apple skins on and it made no difference. Turned out better than expected.5 stars!

cafreeman's picture

Do you need to use cooking apples for this recipe?

neontree's picture
5

This is my new favourite recipe :) I've made four of these in the lasta couple weeks for various friends we've visited and it's been a hit every time. As many people have said already it's a great dessert - served warm, with cream - or perfect eaten cold with a cup of tea. The only thing I've done differently is to swtich the hazelnuts for flake almonds.

misskae's picture

I made this yesterday, needed an additional 20 mins in the oven and the crumble mix for the topping was too wet but the end result was gorgeous

laurapugh7's picture
5

What a gorgeous pudding! I also found it needed longer in the oven tho. It is delicious hot or cold, will definitely be making this again soon.

ldepluzer's picture

Defiantly needed 20 mins extra but is well worth making

copperheidi's picture
5

Lovely cake. I left out the nuts and used oats instead, plus an extra tablespoon of flour for the topping as it was quite wet and sticky. I too found it needed longer in the oven - about 10 mins, plus at the higher temp even though I have a fan oven.

vjackman1976's picture
5

I wasn't sure about the idea of this cake, so I tried it out on my work colleagues and it was gone in a flash!
It's quite unusual. It can be served as quite a thick, moist cake to have with a cup of tea, or, and I am going to try this for next time, it could be served as more of a pudding with custard.
It was delicious. I really enjoyed it. Quite an autumnal feel to it. I didn't bother with the topping.

Frantic Flapjack's picture
5

I got a bit confused with the size of the loaf tin. It says use a 2-litre loaf tin, but my 2lb loaf tin only holds 1-litre. However, the mixture fitted into my 2lb loaf tin perfectly. This was a lovely moist, spicy cake but it did take about 20 minutes longer than the stated cooking time.

rose93's picture

You can make this low-fat by replacing 50g of the butter with apple puree and the rest of the butter with 'Flora lighter', I found this worked really well! I also changed the topping for 2tbsp oats, some chopped nutz and a drizzle of honey. Delicious!

suefry's picture
5

I live at high altitude and normally baking cakes is a hit and miss affair but not this cake, it baked perfectly. The whole family loved it.

julietbishop's picture
5

Oops forgot to rate - a definite 5 star.

julietbishop's picture
5

A cross between a cake and a pudding - I served it slightly warm with creme fraiche and it was fabulous. IT looked very special too!Disappeared in one sitting!

catrina103's picture
5

Absolutely delish!! Lovely and moist and topping added that bit extra.

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