Wholemeal apple crumble loaves

Wholemeal apple crumble loaves

These wholemeal apple crumble loaves are a great afternoon treat and the kids can help in nearly every step of the method below. Perfect for winter lunch boxes.


  • 3 medium-sized apples
  • 1/2 cup (125g) butter, room temperature
  • 1/2 cup (80g) brown sugar
  • 1/2 cup (115g) caster sugar
  • 1 tsp vanilla essence
  • 4 eggs
  • 1 cup (150g) wholemeal self-raising flour
  • 1 cup (150g) spelt flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup (125g) sour cream

Crumble topping

  • 80g butter, cold and cubed
  • 1/2 cup (80g) brown sugar
  • 4 tbsp plain flour
  • 1 tsp cinnamon


Heat oven to 180å¡C (160å¡C fan-forced) and grease a 12-hole mini loaf tin or 1-cup capacity muffin tin.

Peel, core and roughly chop the apples and squeeze over the lemon juice to stop them turning brown.

Place the butter, sugars and vanilla in the bowl of an electric mixer and cream until pale and fluffy. Add the eggs, one at a time, beating well between each addition.

Fold in the flours, baking powder, cinnamon, apples and sour cream and divide between the loaf or muffin tins, filling them about three-quarters full.

For the crumble topping, mix all ingredients together in a bowl and work them together with your fingertips until you have a rough crumble.

Divide the crumble mixture across the top of each loaf or muffin and bake for 20 minutes or until golden on top and cooked through.


  • You could add half a cup of chopped toasted walnuts or hazelnuts with the apples.
  • Make one large cake instead; a lined 24cm springform tin would be perfect here.
  • You could also swap the apple with berries or peeled and chopped pears.
  • This recipe was created by Sophie Hansen for Kidspot,åÊNew Zealand’s best recipe finder: You can follow Sophie onåÊLocal is Lovely,åÊFacebook,åÊTwitteråÊoråÊPinterest.

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