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