Raspberry & apple crumble squares

Raspberry & apple crumble squares

  • 1
  • 2
  • 3
  • 4
  • 5
(35 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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…

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (52)

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

aniajot's picture

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

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

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.