Apple Crumble Loaf
A delicious bake that happens to be vegan
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.