Name: Raspberry & apple crumble squares
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Cuts into 16
Cuisine: British
Ingredients: 1 Bramley apple peeled and diced; 100g butter softened; 175g golden caster sugar; 1 egg; 280g self-raising flour; 125ml milk; 200g raspberries; 50g butter diced; 85g self-raising flour; 100g golden caster sugar; zest 1 lemon

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Raspberry & apple crumble squares

Raspberry & apple crumble squares

Good Food team

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Cuts into 16

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.8 out of 5.103 ratingsRate

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A brilliant combination of two great puddings - sponge and crumble - try reader Bridie Bannon's fruity traybake

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Ingredients

Nutrition

Units:

MetricUS

1 Bramley apple

peeled and diced
100g butter

softened
175g golden caster sugar
1 egg
280g self-raising flour
125ml milk
200g raspberries

For the crumble topping

50g butter

diced
85g self-raising flour
100g golden caster sugar
zest 1 lemon

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Nutrition: per serving

kcal230
fat9g
saturates5g
carbs37g
sugars21g
fibre1g
protein3g
salt0.35g

low

Method

step 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.
step 2

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

Recipe from Good Food magazine, September 2011

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A star rating of 4.8 out of 5.103 ratings

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