Raspberry & apple crumble squares

Raspberry & apple crumble squares

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(48 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, questions and tips

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25th Aug, 2018
I made this today for a family summer BBQ pudding. Really simple to make, and it was lovely and tasty. Moist and flavoursome. I didn't bother pre-cooking the apple, and it was fine after 45 minutes of baking. Otherwise, I followed the recipe to the letter. Fresh apple, frozen raspberries. Served with vanilla ice cream, very good indeed!
17th Feb, 2018
Have made this a few times now and my family love it. I have used plenty of Apple - a very large one or two normal sized ones (eaters not cooking). I had run out of golden caster sugar this time so used white and it was fine. When freshly baked we eat it as is, on subsequent days I serve it more as a pudding with cream or ice cream.
10th Sep, 2017
we are just making it
25th May, 2017
I've made this several times for the family and for buffet lunches at work. I have always had compliments about it. A lovely summery tray bake that is really easy to make.
12th Jul, 2016
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.
14th Jun, 2016
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.
16th May, 2016
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.
5th Oct, 2015
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.
30th Aug, 2015
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
19th Aug, 2015
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!)


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