Apple crumble loaf

Apple crumble loaf

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(26 ratings)

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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  • 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 eggs, beaten
  • 2 apples, 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…


  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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14th Jun, 2016
Love this recipe! Used cinnamon instead of mixed spice as I realized I didn't have any mixed spice in. Didn't manage to get the topping crumbly, not sure what went wrong? Sprinkled demerera sugar on with the walnuts to give a bit of a crunch.
6th May, 2016
Very yummy although I think mine was more soggy than it should be. I split it into smaller tins but wondered if there is a typo as a 2L tin would be enormous! Is it supposed to read 2lb?
23rd Oct, 2015
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
28th Jan, 2015
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.
6th Nov, 2014
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 ...
2nd Jul, 2014
A really great cake! I never have the nuts so just miss them out - still delicious.
24th May, 2014
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
30th Apr, 2014
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
27th Apr, 2014
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
3rd Apr, 2014
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!


15th May, 2016
Is it advisable to use cooking apples or eating apples in this recipe? If you suggest eating apples, is there a preference over which variety? Thanks!
Mellymoo44's picture
19th Apr, 2014
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!