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Apple, honey & cinnamon crumble loaf

One apple, honey & cinnamon crumble loaf

Apple, honey & cinnamon crumble loaf

Name: Apple, honey & cinnamon crumble loaf
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Makes 12 slices
Ingredients: 225g plain flour; 1½ tsp baking powder; ½ tsp ground cinnamon; 200g golden caster sugar; 50g honey; 120ml sunflower oil; 1 tsp vanilla extract; 2 medium eggs; 2 medium apples (about 225g), peeled, cored and cut into 1cm pieces; 50g pecans roughly chopped; 30g golden caster sugar; 30g plain flour; 15g rolled oats; ½ tsp ground cinnamon; 30g coconut oil or dairy-free spread

Victoria Prever

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Makes 12 slices

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

plus cooling

A star rating of 3.4 out of 5.5 ratingsRate

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Welcome in the Jewish new year with a bake combining traditional apples and honey. It's a twist on Jewish honey cake, a treat eaten for Rosh Hashanah

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

225g plain flour
1½ tsp baking powder
½ tsp ground cinnamon
200g golden caster sugar
50g honey
120ml sunflower oil
1 tsp vanilla extract
2 medium eggs
2 medium apples

(about 225g), peeled, cored and cut into 1cm pieces
50g pecans

roughly chopped

For the crumble topping

30g golden caster sugar
30g plain flour
15g rolled oats
½ tsp ground cinnamon
30g coconut oil

or dairy-free spread

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Nutrition: Per serving

kcal335
fat16g
saturates4g
carbs42g
sugars25g
fibre2g
protein4g
salt0.39g

Method

step 1

To make the crumble, combine the sugar, flour, oats, cinnamon and 1/2 tsp salt in a small bowl. Add the coconut oil or spread, and rub the mixture together using your fingers until you have a rough crumble. (If the oil is in liquid form, the mixture may resemble a paste.) Chill the crumble in the freezer until needed.
step 2

Line a 900g loaf tin with baking parchment and heat the oven to 180C/160C fan/gas 4. Combine the flour, baking powder, cinnamon and a large pinch of salt in a medium bowl, and set aside.
step 3

Put the sugar, honey, oil, vanilla and eggs in a second bowl, then beat until combined. Pour the wet mix into the dry and stir just until well combined – it will be quite thick. Fold in the apples and pecans, then scrape the batter into the tin. Sprinkle over the crumble (if it was more of a paste, you should be able to crumble it into lumps after it has chilled). Bake for 1 hr-1 hr 10 mins, or until a skewer inserted into the middle comes out clean and the surface feels springy in the centre when pressed lightly.
step 4

Leave to cool completely in the tin on a wire rack before slicing. Will keep in airtight container in a cool, dark place for up to three days.

Recipe from Good Food magazine, September 2025

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A star rating of 3.4 out of 5.5 ratings

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