Blackberry & apple crumble cake

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• Erlik27

  02 February 2011

  Erlik27 commented on this recipe

  Dead easy and enjoyed by all. Very good cold too. Looked special.

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• MdC BC

  16 March 2011

  MdC BC rated and commented on this recipe

  

  I am eating it right now. I added blueberries instead blackberries, as I had them in the fridge for a while and did not want to waste them. I also used a different container to bake it, and the result was that it looked more like a cake than a crumble, my fault! ;). Nevertheless, everybody loved it.

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• lygia

  21 March 2011

  lygia rated and commented on this recipe

  

  favorite with family and friends

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• Jane cook

  03 August 2011

  Jane cook rated and commented on this recipe

  

  Great crumble cake - ideal for pudding or afternoon tea! May seem long winded recipe, but not complicated at all. Didn't have time to let apples cool much, but didn't seem to affect cake. Used almonds as didn't have any hazelnuts - the cake was great. Will be making it again with hazelnuts - any excuse!!

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• Betty1975

  23 August 2011

  Betty1975 commented on this recipe

  Just come out the oven and it looks ace. Hope it tastes as good as it looks!

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• Sarah

  23 August 2011

  Sarah rated and commented on this recipe

  

  This is delicious. I didn't make the crumble topping, instead I put 2/3rds of the cake mixture in tin, then blackberries, then rest of mixture and pressed the cooled cooked apples on top then sprinkled over a big spoonful of demerera sugar. Keeps really well too if you can stop eating it for long enough!

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• EBW

  15 November 2011

  EBW rated and commented on this recipe

  

  One of my favourite cakes. It's a lot of washing up, but worth it! I used wholewheat flour last time and it wasn't quite sweet enough, so I'll stick to white next time. I also put double the blackberries in!

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• Michelle1977

  21 November 2011

  Michelle1977 rated and commented on this recipe

  

  I prepared this cake last saturday and all my visitors loves it. I make a twist with it, Since I came from Philippines and now lives here in germany. Apple and Manggo instead of Apple and blackberry. Since it is hard to find now coz of the weather (cold). But was a perfect combination Manggo and Apple! :-))

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• jen1202

  01 December 2011

  jen1202 rated and commented on this recipe

  

  Seriously, one of the best cakes I have ever had. Combines all the best things. But I do agree with previous comments, doubling the amount of crumble was needed :-)

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• Rowena

  15 December 2011

  Rowena rated and commented on this recipe

  

  This was lovely! I used raspberries instead. I agree that it took more time to cook than the recipe says but was really delicious. I will definately be making again

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• Rowena

  10 March 2012

  Rowena commented on this recipe

  Any ideas as to the best way to re-heat this cake? I made it last night to take round for my mother-in-laws birthday today but im not sure how best to warm it up. I dont really want to micro-wave it but im obviously concerned that if I re-heat it in the oven then it will cook more and be really dry. Any suggestions warmly welcomed. Many thanks xx

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• Vittoria

  14 August 2012

  Vittoria rated and commented on this recipe

  

  forgot the flour in the crumble so turned out very very moist but surprisingly great. added more spice to apples.

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• vicky ward

  25 September 2012

  vicky ward commented on this recipe

  Made this cake on Friday evening. Absolutely delicious! It didn't last long... I swapped the hazelnuts for sunflower seeds as I didn't have any, it was still good. About to go and make another!

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• vicky ward

  25 September 2012

  vicky ward rated this recipe

  

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• lygia

  04 October 2012

  lygia rated this recipe

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• richardberkley

  17 November 2012

  richardberkley rated and commented on this recipe

  

  I cant tell you how good this was...it looked and sounded good but tasted even better....awesome. Definitely will be making this again

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• ashandmarc

  16 February 2013

  ashandmarc rated and commented on this recipe

  

  This is a fantastic recipe! I did this today for a family dinner party and it disappeared within minutes. It's beautifully light and has natural sweetness of the fruit with a real country wholesome taste from the crumble. The combination of crumble and sponge was delicious. I cannot recommend this recipe enough! In fact, I wish it wasn't printed on here and I could keep it for myself ;-)

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 45 mins

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

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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