Apple Crumble Loaf

,

At this time of year, produce from gardens and allotments is bountiful, and it brings to mind a plethora of ideas on how to use this fruit and veg. This makes me reminisce about my memories of childhood where my beloved uncle Robert and Grandad were avid gardeners with a mindset that gardens are for growing food. Pea pods were there to be freshy picked and guzzled and myself and my cousins, tried to copy our Nana by making ‘broth’ made with any bits of cabbage leaves, dropped tomatoes and whatever else we could find. At the end of summer, everyone’s bath tubs seemed to be lost to carrots and leeks in preparation for the local leek shows!

For anyone who has apple trees, where they all seem ready at once, thinking of various ways to use them without them going to waste is a skill itself! This particular recipe came about because of a kind donation from Jacqui and Peter Bass who had an excess from their apple trees and got in touch to ask if we could use them. My lovely husband (chief tester, followed by our fabulous LCBC team!) had a fancy for apple crumble, but I wanted to try something that could be served alongside a cuppa, instead of being limited to have with custard or cream.

This delicious moist bake can of course, be eaten with said custard or cream, but moreish enough to have on its own.

This recipe can easily be tweaked too to make it dairy free, and as it does not contain eggs, it will therefore be vegan too.

 

Apple Crumble Loaf

Joanne Iceton
A delicious bake that happens to be vegan
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert

Equipment

  • Bowls
  • Weighing scales
  • Measuring Spoons
  • Chopping knife
  • Pan or microwave to melt coconut oil or butter
  • Loaf tin
  • Oven

Ingredients
  

  • 1 medium bramley apples or you can use eating apples
  • 50 g brown sugar
  • 1.5 tsp ground cinammon
  • 200 g wholemeal flour or you can use self raising flour
  • 2 tsp baking powder omit if using self raising flour
  • 100 g brown sugar
  • 100 ml/g milk of choice use oat/almond or soya if vegan
  • 50 ml/g oil

Crumble Topping

  • 75 g coconut oil or you can use butter
  • 75 g brown sugar
  • 50 g oats
  • 100 g wholemeal flour or you can use more self raising flour
  • Handful walnuts, chopped optional

Instructions
 

  • Oven at 180c
  • Core and chop the apples, no need to peel and add to a bowl. Stir in the sugar and cinnamon then set aside.
  • Add the flour, baking powder and sugar to a bowl, mixing together. Add the milk and oil then whisk in. Stir in the 2/3 of the sugared apples.
  • Pour into a greased or line loaf tin, then pour over the remaining apples with any juices making sure it is evenly spread out.
  • For the crumble, melt the coconut oil or butter with the sugar in a microwave in short bursts or gently in a pan on the hob. Add in the oats, then flour, and stir in until you have a crumbly mixture. At this point, you can add the chopped walnuts if using. Scatter evenly over the top of the apples.
  • Bake for 50 mins - 1 hour until an inserted skewer comes out clean. You can turn the oven up to 200c 10 mins before the end if you like a crunchier topping.

Notes

This loaf will keep in an airtight container for a few days or up to five days if kept in the fridge. 
Keyword apples, bakes

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

Card Donations PayPal Donations

Nutritional Benefits

The phytonutrients and antioxidants in apples can help to lower blood pressure, reduce the risk of type 2 diabetes, heart disease and certain cancers. Apples are low on the glycaemic index due to their high fibre content and along with its antioxidants, help to protect against degenerative brain diseases such as Alzheimer’s and Parkinson’s .

Using Wholemeal Flour contains more B vitamins (needed to release energy from nutrients and a healthy nervous system) and vitamin E content than white (helping wound healing, immunity and healthy eyes, skin and red blood cells) as well as insoluble fibre essential for good digestive health and stabilising blood sugars.

Using all wholemeal flour will create a denser bake. You may substitute the wholemeal flour for all white, but you will lose some benefits.