4.8 from 5 votes
Blackberry and apple crumble tray bake cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
A moist and crisp blackberry and apple tray bake cake. Perfect for sharing.
Course: Baking
Cuisine: British
Servings: 12 to 16
Author: Steve @ This Guy Cooks
  • For the Crumble
  • 25 g self raising flour
  • 25 g unsalted butter
  • 2 tbsp demerara sugar
  • 1 tbsp ground almonds
  • 2 tbsp porridge oats
  • For the cake
  • 175 g self-raising flour
  • 175 g unsalted butter
  • 175 g demerara sugar
  • 1 tbsp Vanilla bean paste
  • 3 eggs
  • 2 tbsp cold water
  • 200 g peeled and chopped apple 1 bramley cooking apple was more than enough
  • 100 g blackberries
  1. Heat oven to 180C/160C (Gas mark 4)
  2. Grease and line a 23cm square tin.
  3. Put the flour and the butter with the demerara sugar, almonds and oats in a bowl.
  4. Rub between your fingers until it is well combined and doesn’t stick to your fingers and then put to one side.
  5. Place the butter and demerara sugar in a bowl and cream together until pale
  6. Add the flour, vanilla bean paste, eggs and water and then beat until well combined.
  7. Fold in half the apples and blackberries
  8. Pour into the tin
  9. Scatter the remaining apples and blackberries on top and add the crumble mixture to cover the fruit.
  10. Bake for about 35 to 40 minutes or until cooked through. Use a clean sharp knife through the highest point to check if its done. The knife should leave the cake clean.
  11. Gently remove the cake from its tin and allow to cool before cutting into squares. You can get 12 larger squares or 16 smaller ones out of this recipe.