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Apple and blackberry crumble cake recipe

101 ratings

Channel all of the autumnal flavours of a classic apple crumble with this fruity crumble cake recipe. Made with juicy Gala apples, tangy blackberries and a pinch of cinnamon, it's a great lunchbox treat or afternoon pick-me-up. Bake until the crumble topping is golden, and enjoy cooled. See method

Makes 9 squares
30 mins to prepare and 1 hr to cook, plus cooling
516 calories / serving
Vegetarian

Ingredients

180g self-raising flour, sifted
2 tbsp jumbo oats
225g golden caster sugar
1 tsp ground cinnamon
230g butter, 30g chilled and diced, 200g softened, plus extra for greasing
25g flaked almonds
2 Gala apples, peeled, quartered and cored
1 tbsp lemon juice (about ½ lemon)
3 large eggs
100g ground almonds
½ tsp baking powder
½ tsp almond extract (optional)
100g fresh blackberries

Did you know?

Blackberries
Carefully selected when ripe, plump and juicy

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2155kj
516kcal 26%
Fat
33g 47%
Saturates
15g 73%
Sugars
30g 34%
Salt
0.3g 6%

of the reference intake
Carbohydrate 49.9g Protein 8.2g Fibre 1.7g

Method

Mix 30g flour, the oats, 25g sugar, half the cinnamon and a pinch of salt in a bowl. Add the diced butter; using your fingertips, rub it into the flour to form a breadcrumb-like consistency. Add the flaked almonds and mix well. Place in the fridge.
Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square cake tin (at least 4cm deep) with nonstick baking paper. Cut each apple quarter into 3 slices, toss with the lemon juice and remaining cinnamon; set aside.
In a bowl, use an electric whisk to beat the remaining butter and sugar for 3-5 mins until pale and creamy. Whisk in the eggs, one at a time, adding 2 tbsp flour with the last egg if the mix begins to curdle. Fold in the ground almonds, remaining flour, the baking powder, almond extract (if using) and a pinch of salt.

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Spoon half the mix into the tin and level. Scatter over half the apple slices and press in gently. Top with the remaining cake mix and scatter over the remaining apple slices and the blackberries, gently pressing them in. Sprinkle over the crumble mix. Bake for 50 mins-1 hr or until golden and a skewer inserted into the middle comes out clean.

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Leave to cool for 30 mins in the tin. Transfer to a wire rack to cool completely, then cut into squares.