Raspberry & apple crumble squares

Raspberry & apple crumble squares

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(39 ratings)

Prep: 15 mins Cook: 50 mins

Easy

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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Ingredients

  • 1 Bramley apple, peeled and diced
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 280g self-raising flour
  • 125ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

For the crumble topping

  • 50g butter, diced
    Butter

    Butter

    butt-err

    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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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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doctopus
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.
kiwiinlux
12th Jul, 2016
5.05
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.
FransTryingToCook
14th Jun, 2016
3.8
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.
helen_in_the_kitchen
16th May, 2016
0.05
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.
jillbrain
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.
clthomas
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
3.8
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
17th Sep, 2014
5.05
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
3rd Jul, 2014
5.05
A really nice recipe. Will definitely do again
lynnyloo41
30th Jun, 2014
5.05
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

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