Apple, honey & cinnamon crumble loaf

Welcome in the Jewish new year with a bake combining traditional apples and honey. It’s a twist on Jewish honey cake, a treat eaten for Rosh Hashanah

To make the crumble, combine the sugar, flour, oats, cinnamon and 1/2 tsp salt in a small bowl. Add the coconut oil or spread, and rub the mixture together using your fingers until you have a rough crumble. (If the oil is in liquid form, the mixture may resemble a paste.) Chill the crumble in the freezer until needed.
Line a 900g loaf tin with baking parchment and heat the oven to 180C/160C fan/gas 4. Combine the flour, baking powder, cinnamon and a large pinch of salt in a medium bowl, and set aside.
Put the sugar, honey, oil, vanilla and eggs in a second bowl, then beat until combined. Pour the wet mix into the dry and stir just until well combined – it will be quite thick. Fold in the apples and pecans, then scrape the batter into the tin. Sprinkle over the crumble (if it was more of a paste, you should be able to crumble it into lumps after it has chilled). Bake for 1 hr-1 hr 10 mins, or until a skewer inserted into the middle comes out clean and the surface feels springy in the centre when pressed lightly.
Leave to cool completely in the tin on a wire rack before slicing. Will keep in airtight container in a cool, dark place for up to three days.