Raspberry & apple crumble squares

Raspberry & apple crumble squares

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(39 ratings)

Prep: 15 mins Cook: 50 mins


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: per serving

  • kcal230
  • fat9g
  • saturates5g
  • carbs37g
  • sugars21g
  • fibre1g
  • protein3g
  • salt0.35g
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  • 1 Bramley apple, peeled and diced



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 280g self-raising flour
  • 125ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

For the crumble topping

  • 50g butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g self-raising flour
  • 100g golden caster sugar
  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  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.

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Comments (55)

kiwiinlux's picture

I used a 35x26cm baking tin for this, frozen raspberries, and the rest of the recipe made as stated. Turned out beautifully and is absolutely delicious as well as pretty to look at and dead easy to make. Will definitely be using this recipe again.

FransTryingToCook's picture

I'm so impressed with the way this came out. It was a perfect balance of cake, fruit and crumbly topping. I used frozen apples slices left over from the glut from our tree and frozen raspberries so it took quite a lot longer to cook (plus a rubbish oven) than it was suggested but it came out just fine. I also didn't pre cook the apples.

helen_in_the_kitchen's picture

Terrible recipe! The mix made barely enough to scrape over the bottom of a 20x30cm cake tin. I don't see how this could be described as a cake - more like a soggy, apple-y pancake. The topping was nice, so I'd use that on another recipe, but I will never attempt this cake again. I bake a lot and this is awful.

jillbrain's picture

Used Robin pears instead of apple and blackberries instead of raspberries, all from garden and hedgerows, cheap and amazing. I imagine apples and blackberries would be a particularly good combination.

clthomas's picture

Lovely recipe. Used frozen raspberries (no need to defrost) and I didn't bother pre cooking the apple, just diced it and mixed it in. Yum!

Norma. mackey's picture

Simple, quick and easy - tastes and looks good. Served ours with vanilla ice cream for a mid week dessert. Would definitely use a second apple next time as you cant really taste it (unless perhaps I just diced mine too finely!)

saldurack2's picture

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

A really nice recipe. Will definitely do again

lynnyloo41's picture

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

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

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

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

annelisarkanen's picture

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

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

Great served warm for pud with creme fraiche and extra raspberries.

ruby_may98's picture

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


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