Raspberry & Apple Crumble Squares
This delightful apple and raspberry crumble cake is a perfect blend of sweet and tangy flavors. The moist cake is studded with juicy chunks of apple and bursts of fresh raspberries, all topped with a crunchy crumble for added texture. Serve this cake warm with a dollop of cream or a scoop of vanilla ice cream for a truly irresistible treat.
— Constant Cookbook
Ingredients
- 1 Bramley apple , peeled and diced
- 100g butter , softened
- 175g golden caster sugar
- 1 egg
- 280g self-raising flour
- 125ml milk
- 200g raspberries
- 50g butter , diced
- 85g self-raising flour
- 100g golden caster sugar
- zest 1 lemon
Instructions
- Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
- Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
- Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.
Cook Time
50M
Prep Time
PT15M
Yield
Cuts into 16
Nutrition
- Calories: 230 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 21 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.35 milligram of sodium
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