Apple crumble loaf

Apple crumble loaf

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(23 ratings)

Prep: 20 mins Cook: 50 mins - 55 mins

Moderately easy

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



    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



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

  • 5 tbsp milk



    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 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



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

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  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 (33)

hpugsley's picture

Really good cake. Thought it would heavier but very nice and fluffy. I added half ground cinnamon and half mixed spice and used pecans on the top, it does take longer to cook than stated. Will be doing again

mangomadness's picture

This is lovely - I've made it twice, and both times people went Wooh! I don't have a 2lb loaf tin so used a round cake tin instead, which works fine too. The only thing I might try next time is reducing the sugar a bit - the fruit makes it pretty sweet already.

allielovetocook's picture

Am rating this cake on ease of recipe and smell alone ... haven't actually sampled it properly yet as it's only just come out of the oven - but it smells divine!! My teenage daughter actually commented on the smell before it even came out of the oven, describing it as "awesome". Must be good!! Only difference I made was to use Cinnamon instead of Mixed Spice, simply because I think Cinnamon goes better with Apples, and I had to use a mix of light muscovado and golden caster in the cake itself as i'd run too low on the muscovado and hadnt realised. As I put the batter into the cake tin, a finger-full of the raw mix ended up finding its way from the side of the bowl onto my tongue, and even uncooked it tasted amazing ...

niciphillips75's picture

A really great cake! I never have the nuts so just miss them out - still delicious.

sljames's picture

Really delicious cake. It took a bit longer, as other people have commented. Im lactose intolerant so I replaced the butter in the cake with dairy free spread and used soya milk instead. I also used 150g self raising flour, and 100g wholemeal self raising for a bit of a change. I didnt bother with the crumble topping, I just sprinkled over some chopped nuts instead. This recipe is great as theres so many things you can change and add, I'd definitely recommend that people try this cake.

fayfumbs's picture

Lovely cake that will be made again and again. Followed the recipe but did have to cook for 1hr 15 mins (as other comments stated)

Rosanna Hardy's picture

My friend made this recipe & it tasted great, so I thought I would give it a go as I wanted to make something different for Easter Sunday. It did need an extra 20 mins in the oven but well worth the wait. I only had a 2lb loaf tin but fitted perfectly. We ate ours with cream but would go great with custard or on its own with a cup of tea. Will try chopped pecans next time for a sweeter topping.

Jasmine J's picture

Lovely moist, tasty loaf, made this today, used 2 and a half teaspoons of cinnamon instead of mixed spice, used 3 eating apples and substituted the crumble topping for just some crushed walnuts, used all the mixture in a 1 litre loaf tin, came out perfect!

lydiamaria50's picture

Really lovely cake! I have made it twice, but this time put in 3 chopped apples and 3 eggs with
out using the milk. Also, I used cinnamon instead of the mixed spice as this goes well with the apples. I like the topping and if you have hungry men to feed then doesn't last very long!
Have used mainly cooking apples, but a mix of cookers and eaters worked out well.

katrinaridout's picture

Nice moist cake, kids enjoyed with custard, for me, I found it really disappointing for flavour. It wasn't too sweet which was perfect but the quantity of fruit didn't offer enough flavour. If I were to make it again I'd probably chuck in a banana and double the quantities of all spice. As other reviews have mentioned, I also found it needed an additional 20mins bake time.

juicewithvino's picture

Cooking time needed to be increased by 20 minutes and the amount of butter needed for the topping was too much. Try reducing by half. :-)

treacletrim's picture

Hi, the recipe doesn't specify what type of apples to it baking or eating apples? Thanks!

gooseberrycrumble's picture

Either I whizzed flour and Marg for too long, or it really should have been butter not marg but didn't look like breadcrumbs. Nor could I sprinkle crumble topping since I put that in processor and it clumped. Made 4x topping since split cake into 2 1 lb loaf tins, but 3x topping would've been fine. No adjustments to cooking time req'd 4 me. Tastes fine, though.

bjconroy's picture

I made this for a family picnic, I divided the mixture into two 1 litre loaf tins - it was light and very tasty indeed, my only observation is that I would add more crumble topping the next time

shirleyedge's picture

Any chance you can add a note where we can switch from metric to cups, oz. tsp.? Here in Canada we seldom use metric for baking. Also, self-raising flour is not easily available here.

jocollins1967's picture

Made this today and it was delicious. I added dried cranberries with the raisins and swapped the hazelnuts for dessicated coconut. A lovely moist cake with a crunchy top.

davidsonl87's picture

Made this on Sunday, without the hazlenuts as we didn't have any. Delicious! Will certainly make again.

cookiecat's picture

Made this to take to work for my birthday. My local supermarket had run out of hazelnuts (!) so used pecan nuts instead for the topping. Everyone loved it - had loads of compliments. It is a little bit different, but very easy to make and I am sure I will be making it a lot in the future.

simonewoolley's picture

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

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


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Tips (1)

Mellymoo44's picture

I had to cook mine another 15 mins, was very nice but next time will do bigger apple chunks plus an extra apple as i couldn't really taste mine (size of raisins) also will double the crumble on the top! Yummers!

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