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Apple Crumble Cake

September 11, 2019 | After School Snacks, Baked Sweets, Healthy Lunchbox

This healthy, wheat-free Apple Crumble Cake is easy to make and delicious with variations for gluten-free, nut-free, egg-free (vegan) and frutose friendly.

We’re right on the cusp of shifting from winter to new season summer produce. Every year, I find it’s about now that the once crisp, bursting with flavour apples I’ve been buying are just not doing it for me. Some just don’t have the flavour, others are floury and a bit gross. But I never throw them, I just re-invent them like I’ve done here with this Apple Crumble Cake.

Truth is, once cooked and combined with other flavours they are quite delicious. If they are particularly floury, I’ll often mix them with a stronger flavoured fruit like rhubarb or berries of some kind and they are transformed. So like all my recipes, this is a great base for experimenting with fruits and flavours.

For more apple recipes, take a look at this Apple Pie recipe or pears, check out this Pear, Yoghurt, Ginger Cake.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.


Apple Crumble Cake

Prep 20 minutes
Cook 35 minutes
Serves: 8 serves
ADD TO FAVORITESADDED TO FAVORITES
4.79 from 23 votes
This healthy, wheat-free Apple Crumble Cake is easy to make and delicious with variations for gluten-free, nut-free, egg-free (vegan) and frutose friendly.

Ingredients

Crumble

  • 70 g butter - diced and room temp
  • 2 tbsp coconut sugar or rapadura
  • 115 g wholemeal spelt flour (1 cup)
  • ½ tsp ground cinnamon
  • 20 g flaked almonds (¼ cup)

Cake

  • 70 g butter - melted
  • 165 g full-fat natural yoghurt
  • 115 g rice malt syrup or honey (⅓ cup)
  • 1 free-range or organic egg/s
  • 1 tsp ground cinnamon
  • 1½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ¼ tsp sea salt
  • 200 g wholemeal spelt flour (approx. 1¾ cups)
  • 3 apple/s (Granny Smiths if you are buying especially) peeled and 1cm dice
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Method

  • Preheat your oven to 170°C/340°F (fan forced). Line a slice tin with baking paper.

Start with the crumble.

  • In a food processor or by hand mix the butter, sweetener, spelt and cinnamon until a heavy crumb forms.
  • Then fold in the flaked almonds and set aside.

Now make the cake.

  • In a food processor or by hand mix the butter with the yoghurt, sweetener and egg until creamy and well combined.
  • Add the cinnamon, baking powder, bicarb and sea salt. Mix together.
  • Fold in the flour until just combined.
  • Place the cake batter into the tin. Spread the apple over it and top with the crumble. Press down a little.
  • Cook for 35-40 minutes or until a skewer inserted into he middle comes out clean.

Thermomix

  • Mix the crumble 1 minute, speed 5. Then fold in the flaked almonds, 5 seconds, reverse speed 4. Set aside.
  • Without washing the bowl, melt the butter, 1 min, temp 90, speed 3.
  • Add the yoghurt, sweetener and egg and mix 30 seocnds, speed 4 until creamy and well combined.
  • Add the cinnamon, baking powder, bicarb and sea salt. Mix 5 seconds, speed 3.
  • Fold in the flour until just combined. Use the flour symbol for 3-4 turns.
  • Place the cake batter into the tin. Spread the apple over it and top with the crumble. Press down a little.
  • Cook for 35-40 minutes or until a skewer inserted into the middle comes out clean.

Serve

  • Warm with cream, creme fraiche or yoghurt.

Store

  • Chill fully in the fridge (this will help you to get nice crumb free slices), slice and snap freeze on a tray before storing in an airtight container.

Variations

Gluten-free

Sub with a good quality gluten-free flour. Or approx. 2/3 almond meal with 1/3 buckwheat flour. 

Dairy-free

Substitute the butter with macadamia nut oil and the yoghurt with coconut yoghurt. 

Egg-free

Substitute the egg with a chia egg. 

Nut-free

Omit the flaked almonds, it will still be lovely. Or swap for sunflower seeds. 

Vegan

Chose the dairy-free and egg-free versions and rice malt as your sweetener. 

Fructose friendly

Choose rice malt as your sweetener (in the crumble and cake). Top with a low-fructose berries instead of apple.

Add a twist

Add berries or rhubarb to the apple or swap apples for pears. 
 

I really can't wait to hear how you love this cake. Post a comment below and feel free to rate the recipe too. It helps it to reach and be enjoyed by others. 

Course: Dessert Snack
Author: Georgia Harding

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Category: After School Snacks, Baked Sweets, Healthy Lunchbox Tags: afterschoolsnack, apple, cake, coconutfree, cornfree, dairyfree, dessert, eggfree, familyfood, garlicfree, glutenfree, legumefree, lowfructose, lowsugar, lunchbox, mothersday, nutfree, onionfree, seafoodfree, sesamefree, slice, snack, soyfree, sweet, thermomix, treat, vegan, vegetarian, wheatfree, yeastfree

Reader Interactions

33 Comments

Post a comment
  1. Charlie says

    This sounds amazing!!!! Would I be able to sub the spelt with almond meal? Same quantities?

    September 13, 2019
    Reply
    • Georgia Harding says

      Charlie you can see my suggestions in the gluten-free variation (below the main recipe). You could use straight almond meal but I find the buckwheat combo holds up better G x

      September 13, 2019
      Reply
  2. Shannyn Vella says

    I don’t have any flaked almonds what could I use instead G x

    September 13, 2019
    Reply
    • Shannyn Vella says

      Sorry got ahead of myself, I used the sunflowers seeds as suggested. In the oven now it looks amazingggg. Every single one of your recipes I’ve tried has been 10/10 I am obsessed with them all. Please please bring out another book x

      September 13, 2019
      Reply
      • Georgia Harding says

        Ha ha Shannyn. Thrilled you are loving them. A book is certainly on the cards. I’m just finishing developing an app and membership, then I’ll be onto it full-time! G x

        September 17, 2019
        Reply
  3. Rosemary says

    This is absolutely delicious! I love the apples in chunks, saves so much time and stuffing around with stewing them, simply delicious, my 2 year old daughter had 3 serves tonight!!

    September 13, 2019
    Reply
    • Georgia Harding says

      Oh yay Rosemary- yes I try to create recipes with as many shortcuts as possible. So avoiding stewing is always my aim if possible. So glad you both loved it, Georgia x

      September 17, 2019
      Reply
  4. Meegan Gunther says

    This is fabulous! I’ve made it twice now, once with apples and the second time I used pears and goji berries. Both were delicious ? Thank you for another fantastic recipe

    October 6, 2019
    Reply
    • Georgia Harding says

      You’re so welcome Meegan, so glad you enjoyed it G x

      October 7, 2019
      Reply
  5. Linda Robinson says

    My 3 boys all said this is one of my best cakes yet 🙂 So light, fluffy and moist. And as with all of your recipes so easy to make with ingredients I usually always have available. thank you xx

    October 16, 2019
    Reply
    • Georgia Harding says

      So glad they loved it Linda G x

      October 17, 2019
      Reply
  6. Lisa Burton says

    5 stars
    This is so delicious! It’s best eaten fresh and a little warm, but I froze lunchbox sized portions and it is still great defrosted and a little chilled.
    Thanks for another awesome recipe Georgia!

    October 27, 2019
    Reply
    • Georgia Harding says

      You’re very welcome Lisa, so glad you enjoyed it. Thanks for the 5?s too G x

      October 27, 2019
      Reply
  7. Clare says

    5 stars
    Yum! Did one and half times the recipe for dessert for a slightly larger crowd – that worked really well. I added a punnet of blueberries to the apples, plus extra flaked almonds for more crunch. Thanks for another great recipe Georgia!

    November 9, 2019
    Reply
    • Georgia Harding says

      Fabulous, so glad you loved it Clare and thanks for rating it G x

      November 9, 2019
      Reply
  8. Prime Medic says

    5 stars
    I am really grateful for the information from this blog. I liked the blog as it was written, the information I got from here. I liked it very much and this information is worth remembering.

    January 18, 2020
    Reply
  9. Nicki Smith says

    This was so easy! And it was hard not to eat it before it was actually cooked…lol can’t wait to have it tonight, if it lasts that long?

    March 9, 2020
    Reply
    • Georgia Harding says

      Ha ha – so glad you loved it Nikki G x

      March 9, 2020
      Reply
  10. Helen Scargill says

    5 stars
    Excellent, subbed the flaked almonds for oats it turned out delicious. Served with a dollop of Greek yogurt.

    March 25, 2020
    Reply
    • Georgia Harding says

      Love this sub, thanks for sharing Helen and cheers for the 5? rating too G x

      March 28, 2020
      Reply
  11. Tereza says

    5 stars
    I dont have any natural yogurt at home and i need to use my green apples soon. Do u think I can use vanilla yogurt instead of natural one?
    thank u.

    April 19, 2020
    Reply
    • Georgia Harding says

      Yes definitely fine Tereza, enjoy G x

      April 20, 2020
      Reply
  12. Jessica Brown says

    I thought I had spelt flour but I don’t – can I use buckwheat flour 1 for 1? or a regular plain flour?

    June 14, 2020
    Reply
    • Georgia Harding says

      Plain flour I’d choose. Buckwheat will be too strong and is best combined I find here with almond meal. G x

      June 15, 2020
      Reply
  13. Jessica Denholm says

    5 stars
    So delicious! Even my haphazard baking style couldn’t go wrong. Lots of thumbs up from the family. I loved how creamy the wet mix was. We used natural coconut yoghurt.

    June 15, 2020
    Reply
    • Georgia Harding says

      So glad you and the family enjoyed it Jessica, cheers for the 5?s too G x

      June 18, 2020
      Reply
  14. Melinda Chambers says

    Really yummy, everybody loved this. I was a bit lazy and didn’t make the crumble properly (I just sprinkled some oats, coconut sugar and coconut oil on top) and it still turned out great.

    September 3, 2020
    Reply
    • Georgia Harding says

      So glad you loved it Melinda ?? G x

      September 10, 2020
      Reply
  15. Elise says

    5 stars
    Thank you for sharing your amazing work G! It has helped me to be a better woman, mum and wife (after not always having great health). I’ve travelled a journey of food as medicine over the last 8 years. Now in my mid thirties I am the healthiest and happiest I’ve ever been!

    I say ditto, bring out another book!
    XX

    September 11, 2020
    Reply
    • Georgia Harding says

      Ah you’ve made my day Elise, thanks for your beautiful comment, I really appreciate it and I’m just thrilled you’ve found what it feels like to lead a happy, healthy life. G xx

      September 14, 2020
      Reply
  16. ashok says

    5 stars
    Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    December 28, 2020
    Reply
    • Georgia Harding says

      Cheers 🙂

      January 3, 2021
      Reply
  17. Michelle Mourits says

    5 stars
    Another super easy and delicious recipe.
    I’ve made this several times now for family and friends with apples or pears from our garden and it’s always a hit. I’m now have a plum version in the oven and know it will be devoured! Thanks Georgia for your recipes.It’s so great to come to one place and always know that the recipes are easy to make, use pantry staples and are healthy. Keep doing the amazing work you’re doing.

    August 19, 2021
    Reply

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