Apricot & raspberry buckle

Apricot & raspberry buckle

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(27 ratings)

Prep: 25 mins Cook: 50 mins

More effort

Serves 8
Apricots and raspberries are really good partners, and are especially good baked into this soft vanilla cake with cinnamon crumble

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal437
  • fat24g
  • saturates14g
  • carbs53g
  • sugars33g
  • fibre2g
  • protein6g
  • salt0.72g
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  • 175g self-raising flour
  • 200g softened butter
  • 2 tbsp demerara sugar
  • 2 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 175g caster sugar
  • 3 eggs



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

  • 2 tsp vanilla extract
  • 6 apricots, stoned and sliced



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 200g raspberry, fresh or frozen



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


  1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs.

  2. Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin.

  3. Scatter over the remaining fruit, then sprinkle with the crumble mix. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.

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Comments, questions and tips

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1st Jul, 2009
Nice and fruity. Enjoyed it warm as a pudding with ice cream but it seems a bit soggy and heavy when eaten cold as a cake. Not sure if I will make again.
25th Jun, 2009
Really easy and very reliable. Works with a range of fruit - frozen rasperries are fine, they just make it a bit more moist than using fresh but that's fine when serving as a pudding. Crumble mix is supposed to be soft, I think it works well.
22nd Jun, 2009
Gorgeous hot gorgeous cold!
19th Jun, 2009
The second time I made this I didn't bother with the crumble topping, but added sliced apple and sprinkled the top with demerara sugar - nice.
19th Mar, 2009
I made this with blackberries & raspberries and it was wonderful. It was the first time I made it and it was so simple. I had to use a 23cm round tin so the cake should have come out thicker than it did.
17th Jan, 2009
Not sure what I did wrong but it was a gloopy mess, ended up cooking it for nearly double the time and it still wouldnt cook properly and I ended up throwing it away!
17th Oct, 2008
Very easy to make and so delicious. My son immediately asked me to cut 2 more slices for him after he had a bite from mine. Fresh raspberry and apricots are very expensive and hard to get here.. so I used canned pineapple with dried apricots. Taste so yummy. My crumble didn't come out though.. found it too soft, so I didn't sprinkle any on it (must have got the measurement wrong). Will reduce the amount of cinnamon cos it was abit overpowering. Will make this again and again.. a reliable recipe when I need to make something fast and tasty! Thanks Mary for the receipe.
20th Jul, 2008
Very easy to make, lovely and fruity. Might make a bit less topping next time, I found the cinnamon a bit dominant.
hattiechambers's picture
19th Jul, 2008
This is delicious and makes a lovely pud with vanilla ice cream. My only complaint is that some of the crumble topping sank into the cake - anyone any idea where I went wrong??!!
12th Jul, 2008
Very good recipe - turned out well - very easy. Substituted vanilla essence for almond essence, and served with strawberry frozen yogurt. Even fussy toddler enjoyed!


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