Our apple and berry crumble cake recipe is so easy. It’s a luxuriously moist and fruity apple crumble cake that’s delicious served hot or cold! This delicious cake is perfect for dessert served with fresh cream. This berry crumble cake is packed with fruit underneath the buttery crumble including apples, blackberries and blueberries. It will take around 1hr and 5 mins to make and bake this mouth-watering crumble cake but it’s well worth the wait.
350 g Self Raising Flour
175 g Butter, chilled and diced
75 g Mixed Chopped Nuts
3 tbsp Demerara Sugar
2 Eggs, beaten
150 g Blackberries
150 g Blueberries
2 Large Apples, peeled, cored and diced
150 g Caster Sugar
2 tsp Ground Cinnamon
Place parchment paper in the bottom of an 8 x9.5 inch cake tin. Allowing the edges of the parchment to hang over the sides slightly. Spray the pan and parchment paper with nonstick cooking spray.
Preheat the oven to 190°C.
Into a large bowl, add flour, cinnamon and butter, rub, whisk until the mixture resembles breadcrumbs. Set aside 175g of the crumble mixture in a separate bowl.
In a bowl, use an electric whisk to beat caster sugar and beaten eggs into the larger amount of crumble until you get to a soft and slightly sticky dough.
Pour into the base of the cake tin, using floured hands press evenly.
Add over the diced apple and berries.
Toss the remaining crumble mixture with the demerara sugar and chopped nut, mix well and pour over the fruit, pressing down gently.
Put in the oven and bake for 35-45 minutes (covering loosely with foil after 20 minutes) until the cakes are golden brown and a skewer inserted comes out clean.
Remove from the oven and allow to cool for a few minutes before removing from the tin and cooling on a wire rack.
Serve warm or cold.
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