Apple Crumble Cake

This wholesome Apple Crumble Cake combines the warmth of cinnamon, the sweetness of apples, and the nutty crunch of almonds in the crumble topping.

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 tasting so great. Some just don’t have the flavour, others are floury and not enjoyable to eat. 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 the apples 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 so many of my recipes, this soft buttery cake 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.

Health Benefits

This Apple Crumble Cake recipe is not only a delicious treat but is also healthier than many apple cakes. Made with wholemeal spelt flour, it provides more fibre, vitamins, and minerals compared to refined flours, supporting digestive health and helping to stabilise blood sugar levels. The apples add natural sweetness and are rich in antioxidants and dietary fibre. Coconut sugar or rapadura, used as a sweetener, is less processed and has a lower glycemic index than refined sugars, making it a better choice for sustained energy. Additionally, the flaked almonds offer healthy fats, protein, and vitamin E, contributing to health and overall vitality.

Ingredients in this Apple Crumble Cake

The ingredients in this Apple Crumb Cake are thoughtfully chosen to create a balance of taste, texture and nutrition.

• Wholemeal spelt flour – Higher in fibre and nutrients compared to refined wheat flour.
• Melted Butter – Adds richness and moisture to the crumble and cake.
• Coconut sugar or rapadura – Natural, unrefined sweeteners with a lower glycemic index.
• Natural yoghurt (or plain greek yogurt) – Provides a tangy flavour, creamy texture, and beneficial probiotics.
• Rice malt syrup or honey – Natural sweeteners, offering a healthier alternative to refined sugars.
• Fresh Granny Smith apples – Tart, fibre-rich, and full of antioxidants (you can also use other apples like gala apples or  pink lady apples but I think Granny Smith taste best).
• Ground cinnamon – Adds warmth and spice to the cake.
• Flaked almonds – Introduce a satisfying crunch and healthy fats.

How to make this easy Apple Cake

To make this Apple Crumble Cake, start by preheating your oven and lining a slice tin with baking paper. Begin with the crumble by mixing the butter, sweetener, spelt flour, and cinnamon in a food processor or by hand until a heavy crumb forms. Fold in the flaked almonds and set the mixture aside. For the cake, mix the melted butter with yoghurt, sweetener, and egg until creamy and well combined. Add the cinnamon, baking powder, bicarbonate of soda, and sea salt, mixing thoroughly. Gently fold in the flour until just combined. Pour the cake batter into the prepared baking dish, spread the diced apple evenly over the top, and finish by sprinkling the streusel topping, pressing it down slightly. Bake for 35-40 minutes, or until a skewer inserted into the middle comes out clean.

This Apple Crumble Cake recipe also includes a Thermomix method.

Vary this Apple Cake to suit your dietary needs

Check out the variations below the main recipe for tips on how to adapt this Apple Cake to your specific dietary needs. Includes dairy-free, gluten-free, egg-free and nut-free. You could also make this cake into muffins. Simply divide the batter into muffin cases and top with the apple and crumb topping. Also reduce the cook time to 20-25 minutes.

Serving suggestions and how to store it

For a delicious treat, serve this Apple Crumble Cake warm with a dollop of cream, crème fraîche (sour cream), natural yoghurt or plain Greek yoghurt. Or for dessert, you could top it with a scoop of vanilla ice cream.

To store, allow the cake to cool to room temperature and then to chill fully in the fridge, which helps achieve clean, crumb-free slices. Once chilled, slice the cake and snap freeze the pieces on a tray before transferring them to an airtight container for longer storage. Alternatively, separate slices with baking paper and freeze airtight. This method ensures the cake stays fresh and easy to enjoy whenever you like.

Apple Crumble Cake

Prep 20 minutes minutes

Cook 35 minutes minutes

Total 55 minutes minutes

Serves: 8 serves

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.

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Ingredients

Crumble

• 70 g butter - diced and room temp
• 3 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 natural, Greek or coconut yoghurt
• 115 g rice malt syrup or honey (⅓ cup)
• 1 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

Method

• Preheat your oven to 170°C/340°F (fan forced). Line a slice tin with baking paper. My slice tin is approx. 17cm x 27cm.

Start with the crumble.

• In a food processor or by hand, combine 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 with an electric mixer, 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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