Raspberry & apple crumble squares

Raspberry & apple crumble squares

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(32 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Cuts into 16

A brilliant combination of two great puddings - sponge and crumble - try reader Bridie Bannon's fruity traybake

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
230
protein
3g
carbs
37g
fat
9g
saturates
5g
fibre
1g
sugar
21g
salt
0.35g

Ingredients

  • 1 Bramley apple, peeled and diced
  • 100g butter, softened
  • 175g golden caster sugar
  • 1 egg
  • 280g self-raising flour
  • 125ml milk
  • 200g raspberries

For the crumble topping

  • 50g butter, diced
  • 85g self-raising flour
  • 100g golden caster sugar
  • zest 1 lemon

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Method

  1. 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.
  2. Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
  3. 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.

Recipe from Good Food magazine, September 2011

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Comments

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saldurack2's picture
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Lovely cake. Made this for charity coffee morning at work. Was looking for something not too sweet and this definitely fit the bill. Rasberry added a nice sharpness. Added a tablespoon and a half of oats to the crumble for extra crunch. Thought it could do with more apple. Used frozen raspberries and worked perfectly. Certainly will be making again!

michelle43's picture
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A really nice recipe. Will definitely do again

lynnyloo41's picture
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Just baked this see that others have said that the cakes do not keep well anyone know if they are suitable for freezing please. Tastes amazing and will be making again

rosievimes's picture
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Made this for a dessert on Mother's Day and it was fantastic. Quite light and wonderfully fruity. The crumble topping made the recipe for me. Have to say that it certainly wouldn't feed 16 in our house. We each had a generous portion served with custard or vanilla ice cream. The perfect indulgence for special occasions. Really recommend it!

simone_berry's picture

Yummy dessert/cake. Lovely light sponge and delicious crunchy topping. I will make again, ... And again!

clareweston56's picture

In a word "delicious"!!

yeinchin's picture

Absolutely delicious! I used a mixture of apple & pear, and oat + SR flour crumble toppings with unrefined granulated sugar for a crunchy feel. Should have tried with custard, I'm sure it will be even better!

catfuller1's picture
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This was absolutely delicious! I made this recipe with pears instead of apples and served warm with thick vanilla cream. Amazing!

eleanormayo's picture

Not sure why I haven't made this before (I seem to have baked my way through most of the good food cake recipes!), anyway, it was delicious. I also added oats to the crumble topping (just a tbsp or so) and it created an excellent texture.

mpeeps123's picture
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Just made this for the first time.....awesome!!! Got to stop myself eating the whole tray!!!

annelisarkanen's picture
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Delicious! I used Stork instead of butter for both the base and crumble part and seemed to work well. Mine went a little dark on the top - but not burnt!

bexhodge94's picture
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apserluterly fab recipe. easy to follow with simple instructions. i actually cooked for 50 minutes as i was expecting the crumble to brown off more. taste hreat!

marzipanfeind's picture
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Great served warm for pud with creme fraiche and extra raspberries.

ruby_may98's picture
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Absolutely delicious. I would highly recommend. Made mine half with flour and half oats to make it more wholesome and well definitely do it again when I cook it next time. Great with custard. <3

aniajot's picture
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I absolutely loved this recipe! Came out fluffy and delicious and stayed that way even for the next day. I used plums instead of raspberries and can recommend that with all my hear. Yummy!!!

xemmamgx's picture
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I made this a few weeks ago and it was yummy.

I have visitors coming tomorrow and i was thinking of substituting rhubarb for apple. Do you think this will work with the raspberries?

katrinakfg's picture
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This was really lovely. I made it egg free (using an whole egg replacer) and it worked beautifully. Took slightly longer to cook than the recipe said.

alexamrit's picture

TRIPLE THE CRUMBLE MIXTURE, AND ALLOW THE APPLE!

aislinglaura's picture
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Think my oven is a little too powerful, the top cooked quite quickly and then when 45 minutes was up the edges were burnt and it hasn't set properly for them to be bars, they're too crumbly.
Absolutely delicious though, I used blackberries instead of raspberries, will try them again and adjust the cooking time/temp.

tomant's picture
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Have just made this with some strawberrys chopped up on the top instead of raspberrys works just as well

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