Apple And Cinnamon Crumble Loaf

Ingredients

• 1 cinnamon
• pinch of salt
• 1.5 tsp baking powder
• 2 eggs
• 30 g plain flour
• 15 g rolled oats
• 225 g plain flour
• 50 g honey
• 30 g golden caster sugar
• 1 /2 tsp salt
• 200 g golden caster sugar
• 120 ml sunflower oil
• 30 g coconut oil
• 2 apples, about 225g, peeled, cored and diced into 1cm pieces
• 1 tsp vanilla extract
• 50 g pecan, roughly chopped

Method

1. Make the crumble first: tip the flour, sugar, oats, cinnamon and salt into a small bowl and stir to combine. Add the coconut oil and rub it through with your fingertips for 1-2 minutes until you have rough, sandy clumps. Slide into the freezer while you build the batter — it needs to be cold going onto the loaf.
2. Heat the oven to 180C (160C fan) and line a 900g loaf tin with baking parchment, leaving an overhang on the long sides for easy lifting.
3. In a large bowl, whisk together the flour, baking powder, cinnamon and salt until evenly combined.
4. In a second bowl, whisk the sugar, honey, sunflower oil, vanilla and eggs for about 1 minute, until glossy and smooth with no streaks of yolk.
5. Pour the wet mix into the dry and fold with a spatula until just combined — stop the moment the flour disappears. The batter will be thick and slightly stiff; that's right.
6. Fold in the diced apples and pecans, turning the batter over itself until the fruit is evenly studded through. Scrape into the lined tin and level the top.
7. Pull the crumble from the freezer and scatter it generously over the batter, crushing any large clumps between your fingers so the top is fully blanketed.
8. Bake for 60-70 minutes, until the top is deep golden, the kitchen smells of warm cinnamon, and a skewer pushed into the centre comes out clean (a few moist crumbs are fine, wet batter is not). If the crumble is browning too quickly after 45 minutes, tent loosely with foil.
9. Leave to cool in the tin on a wire rack for at least 30 minutes before lifting out — the crumb sets as it cools and slices much more cleanly once fully cooled.
10. Store wrapped or in an airtight tin for up to 3 days.