Apple Crumble Bread

• butter↗140 g

  cut into small cubes, plus extra for greasing the pan

• self‑raising flour250 g
• ground cinnamon↗2 tsp
• white sugar↗140 g
• raisins↗100 g
• large eggs↗3

  beaten

• apples↗2

  peeled, cored and sliced

• milk↗5 tbsp
• plain flour↗1 tbsp

  levelled

• butter↗25 g
• white sugar↗25 g
• hazelnuts↗1 tbsp

  rounded, coarsely chopped

Step-by-step instructions

1. 1

   Preheat the oven to 160 °C (140 °C with convection, gas mark 3). Grease a loaf pan with butter and line the bottom with parchment paper.

2. 2

   In a food processor combine the self‑raising flour, ground cinnamon and white sugar, add the cold butter and pulse until it forms a fine crumb.

3. 3

   Transfer the dry mixture to a large bowl, add the raisins, beaten eggs, sliced apples and milk, and mix thoroughly until smooth.

4. 4

   Pour the batter into the prepared pan and smooth the top.

5. 5

   For the crumble, mix in a separate bowl the plain flour, softened butter and sugar, rub together with the fingers until a coarse crumb forms, then fold in the coarsely chopped hazelnuts and spread the mixture evenly over the batter.

6. 6

   Bake for 50–55 minutes, until the top is golden and a skewer inserted into the centre comes out clean.

7. 7

   Cool the loaf in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.