Blackberry & apple crumble cake

Blackberry & apple crumble cake

You could use ripe pears in this dish if you prefer - either way, it's a crumbly bowl of fruity deliciousness

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 1 hr 30 mins

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm springform tin with baking parchment.
  2. To make the crumble topping, melt the butter, then mix in the soft brown sugar, cinnamon, flour and chopped hazelnuts. Heat 25g of butter in a large frying pan. Add 1 tbsp caster sugar and the apple wedges. Cook for about 10 minutes until the apples are tender and golden. Cool.
  3. Beat together the remaining butter and caster sugar until light and fluffy. Gradually mix in the eggs. Using a large metal spoon, fold in the flour and baking powder. Add the crème fraîche and mix until smooth.
  4. Spoon roughly two-thirds of the cake mixture into the tin, spread level and scatter over one-third of the crumble. Top with the remaining cake mixture and level again. Scatter on another third of the crumble and arrange the apple wedges and blackberries on top. Finally top with the remaining crumble.
  5. Bake for about 11/2 hours. Loosely cover the top of the cake with a sheet of baking parchment or foil halfway through the cooking time if it is browning too quickly.
  6. Cool the cake in the tin for 10 minutes and then transfer to a serving plate. Warm the honey or maple syrup in a pan and drizzle over the cake. Serve warm with a bowl of crème fraîche or lightly whipped double cream.
Try

Know-how

Cox's or Braeburn apples are good for this, or you could use ripe pears.

Per serving

622 kcalories, protein 7.9g, carbohydrate 67.2g, fat 37.6 g, saturated fat 20.5g, fibre 2.9g, salt 0.49 g

Recipe from olive magazine, November 2006.

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Latest comments and suggestions

Results 21-40

  • Binder photo Peridot

    12 October 2009

    Peridot rated and commented on this recipe

    5 stars

    Absolutely delicious - although my cake tin was too shallow and it cascaded over the edge but was still lovely. I served it with clotted cream - mmmm.

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  • Binder photo josiejo

    12 October 2009

    josiejo commented on this recipe

    love this recipe have used it over and over with frozen blackberries it's a family thumbs up

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  • Binder photo josiejo

    12 October 2009

    josiejo rated this recipe

    5 stars

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  • Binder photo Jeremy Pryce

    30 January 2010

    Jeremy Pryce rated this recipe

    5 stars

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  • Binder photo suant1901

    14 February 2010

    suant1901 rated this recipe

    5 stars

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  • Binder photo Elenor

    07 March 2010

    Elenor rated this recipe

    5 stars

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  • Binder photo samjlynch

    06 June 2010

    samjlynch rated and commented on this recipe

    5 stars

    Yummy! Definately better warm though. Was well worth the little bit of extra effort!

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  • Binder photo Lizzy Dripping

    03 August 2010

    Lizzy Dripping rated and commented on this recipe

    5 stars

    Easy to make and very tasty. My sister enjoyed the leftovers for breakfast with some greek yoghurt. Bet it would be lovely with pears and hazelnuts too.

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  • Binder photo someoneailsa

    08 August 2010

    someoneailsa rated and commented on this recipe

    4 stars

    Very tasty, definitely better served warm and agree with comment about not needing to switch oven on till later.

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  • Binder photo vbarton

    27 August 2010

    vbarton rated and commented on this recipe

    5 stars

    Beautiful cake. Yes, it takes a little preparation but it's well worth it, and just as yummy cold. It even got a 'lovely' from my Dad and that says it all!

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  • Binder photo vbarton

    27 August 2010

    vbarton commented on this recipe

    I meant to say, that I substituted about 50g of plain for self rasing flour and I didn't use the maple syrup and it was perfect.

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  • Binder photo lostkat

    29 August 2010

    lostkat rated and commented on this recipe

    5 stars

    Gorgeous!!!

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  • Binder photo BarbaraC

    03 September 2010

    BarbaraC commented on this recipe

    Doubled the crumble mix and extended cooking time. My son is impressed, but I'm not sure it's worth the effort. Will be saving the recipe, though, as I liked the cake mix with creme fraiche and will try it in something else.

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  • Binder photo BarbaraC

    03 September 2010

    BarbaraC rated this recipe

    4 stars

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  • Binder photo Chefette

    09 September 2010

    Chefette rated and commented on this recipe

    5 stars

    Absolutely fabulous! I had some pears that needed to be used up and this was the perfect recipe for them. Wow! What a delicious cake! I will definitely make this again! Thank you for sharing it!

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  • Binder photo Clare Comrie

    27 September 2010

    Clare Comrie commented on this recipe

    Recipe very badly written, jumps about all over the place. But result just as in the picture & absolultley scrummy. Took miles longer to cook than the recipe stated too!

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  • Binder photo Valerie

    27 September 2010

    Valerie rated and commented on this recipe

    5 stars

    Out of the oven onto plates simply scrummy !!!!

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  • Binder photo Valerie

    27 September 2010

    Valerie commented on this recipe

    Made it as we had lots of apple's off our tree and had picked lots of blackberry's. Needed a bigger tin.

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  • Binder photo katiesmum

    15 November 2010

    katiesmum commented on this recipe

    What a success, albeit a tad time consuming it looked and tasted great. Would recommend to all,real winter comfort food enjoyed by family and freinds.

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  • Binder photo lungilee

    29 November 2010

    lungilee rated and commented on this recipe

    5 stars

    this recipe is beautiful !! my cake came out incredibly well and tasted delicious... i could not recommend this more. thankyou.

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 1 hr 30 mins

Ingredients

  • 175g unsalted butter
  • 150g golden caster sugar , plus 1tbsp
  • 4 eating apples , peeled, cored and cut into 8 wedges
  • 3 large eggs , beaten
  • 200g plain flour
  • 2 tsp baking powder
  • 150g crème fraîche
  • 150g blackberries
  • 3-4 tbsp clear honey or maple syrup
  • crème fraîche or double cream, to serve

FOR THE CRUMBLE TOPPING

  • 50g unsalted butter
  • 50g soft brown sugar
  • 1 tsp ground cinnamon
  • 75g plain flour
  • 50g blanched hazelnuts , toasted and roughly chopped
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Per serving

622 kcalories, protein 7.9g, carbohydrate 67.2g, fat 37.6 g, saturated fat 20.5g, fibre 2.9g, salt 0.49 g

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