Apple crumble loaf

Apple crumble loaf

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(39 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


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

For the topping

  • 1 rounded tbsp plain flour
  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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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Christine Costello's picture
Christine Costello
17th May, 2020
This is a lovely cake, the mixed spice I substituted for cinnamon only and the crumble topping I substituted the hazelnuts for porridge oats as this is what I use when making a crimble crumble Jackie..... sorry a line from Friday night dinners tv show
21st Mar, 2020
This cake is light and moist and not overly sweet. The crunchy topping is perfect. It took nearly 30 minutes longer than stated to cook through in my fan oven (checking half way). An instant favourite and will be eaten for breakfast and afternoon tea.
12th Oct, 2019
This is my second time baking this loaf it was absolutely delicious but I found the crumble topping too soft and sticky so I added more sugar and some breadcrumbs and the topping came out so crunchy.
2nd Apr, 2019
Really lovely recipe. Great way of using leftover apples. I used half the amount of butter for the crumble topping and cooked for 20mins longer as others suggested. Lovely light loaf with delicate taste. Was well received at my work!!
26th Aug, 2017
Easy enough to make but swap the topping for a small amount of your usual crumble topping - there's so much butter in this "crumble" that what you end up with is a stick mess. Apart from that it's a nice loaf - eating apples work fine, and I swapped the mixed spice for cinnamon
10th Aug, 2017
It's a very easy cake to make with excellent feedback. I made it for a class cake rota, so I chose to miss out the hazelnuts but it was fine. My advise is to put it in the oven for 55-60 minutes
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.


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!
26th Aug, 2017
Eating apples work fine for most recipes and avoid needing to add extra sugar
Finola A
25th Mar, 2020
Absolutely lovely, maybe would make in a cake tin rather than a loaf tin(took 65 mins), I used 3 apples & omitted the raisins
26th Aug, 2017
Swap for your usual crumble topping recipe and reduce quantities as required. The "crumble" topping with this recipe ends up a sticky mess
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!
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