Raspberry & apple crumble squares

Raspberry & apple crumble squares

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(41 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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30th Jun, 2014
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
11th Aug, 2017
I find this cake keeps really well in the freezer. Great as a cake alone but also lovely with ice cream and raspberry sauce as a dessert.
rosievimes's picture
1st Apr, 2014
Made this for a dessert on Mother's Day and it was fantastic. Quite light and wonderfully fruity. The crumble topping made the recipe for me. Have to say that it certainly wouldn't feed 16 in our house. We each had a generous portion served with custard or vanilla ice cream. The perfect indulgence for special occasions. Really recommend it!
3rd Nov, 2013
Yummy dessert/cake. Lovely light sponge and delicious crunchy topping. I will make again, ... And again!
7th Oct, 2013
In a word "delicious"!!
12th Sep, 2013
Absolutely delicious! I used a mixture of apple & pear, and oat + SR flour crumble toppings with unrefined granulated sugar for a crunchy feel. Should have tried with custard, I'm sure it will be even better!
catfuller1's picture
3rd Sep, 2013
This was absolutely delicious! I made this recipe with pears instead of apples and served warm with thick vanilla cream. Amazing!
24th Jul, 2013
Not sure why I haven't made this before (I seem to have baked my way through most of the good food cake recipes!), anyway, it was delicious. I also added oats to the crumble topping (just a tbsp or so) and it created an excellent texture.
11th May, 2013
Just made this for the first time.....awesome!!! Got to stop myself eating the whole tray!!!
17th Feb, 2013
Delicious! I used Stork instead of butter for both the base and crumble part and seemed to work well. Mine went a little dark on the top - but not burnt!


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