Teatime is closing the gap on breakfast as our favourite meal of the day now that this tantalising scrumptious spiced apple & pear crumble cake is on the menu.

It’s made using our whole sprouted spelt flour rich in nutrients and enzymes, which will leave you feeling as light as a brown rice puff.

The comforting haze of cinnamon sponge is delicately nuanced by soft juicy chunks of apples and pears. A sprouty treat to keep you in flight all afternoon.


For the Crumble Topping:

80g ground almonds

50g grated cold butter

40g brown muscovado/rapadura/coconut sugar

50g toasted chopped hazelnuts

For the Cake:

200g Rude Health Whole Sprouted Spelt flour

3 eggs

2 small pears diced into small cubes

1 small eating apple cut into small cube

60g maple syrup

60g honey

2 tsp baking powder

1 tsp cinnamon

1/4 teaspoon ground cloves (optional)

100g butter melted


Pre-heat the oven to 180 degrees celsius then grease and line a loaf tin (5 x 9inch) with baking parchment.

To make the crumbly topping mix the grated butter, ground almonds and sugar together and toss quickly and lightly – try not to mix for too long as it will get clumpy and hot.  Don’t panic about a few buttery lumps in the mixture. Gently stir in the toasted hazelnuts. Place the crumble in the fridge to keep cool.

Next start the cake mixture. Combine the melted butter, eggs, maple syrup and honey together in a large mixing bowl.

In a second bowl, combine the flour, baking powder, cinnamon and ground cloves.


Sieve the dry ingredients over the wet and fold all together gently with a large mixing spoon. Finally add the apple and pears. Pour the loose cake mix into the prepared tin.


Take the crumble from the fridge and sprinkle lightly over the top. Pat it down to form a dense layer and then sprinkle the remaining bits over the top.


Place the cake in the oven and bake for 50-60 minutes until tested with a skewer and it comes out clean. Do keep an eye on it in the final 10 minutes or so as it can begin to darken. If this happens simply turn the oven down slightly or cover the cake with a little tin foil.


Leave the cake to cool in the tin for 5 minutes before taking out and leaving on a wire rack to cool.


Enjoy this cake as a dessert or teatime treat with some Greek yoghurt or whipped cream.

This recipe and photography was provided by Jo Saunders, from Cooking Them Healthy.

Eat right, stay brilliant.