COOKIES on the DR. OETKER website

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COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Apple and Blackberry Crumble Cake

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This mash-up of crumble and cake is delicious and easy to make!

12 Portions

Easy 30 Minutes

Ingredients

Ingredients

For the recipe  Apple and Blackberry Crumble Cake

For Crumble Cake:

225 g Unsalted butter (softened)
165 g Light Brown Sugar
5 g Dr. Oetker Madagascan Vanilla Paste (1 tsp)
350 g Plain Flour
10 g Dr. Oetker Baking Powder (2 tsp)
1 Lemon Juice
350 g Apples (4 medium sized apples)
150 g Blackberries
15 g Cornflour (1 tbsp)
5 g Ground Cinnamon (1 tsp)
5 g Icing Sugar (1 tsp)

preparation

Preparation

Step 1: Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and line a deep 20cm (8inch) square cake tin. In a mixing bowl, beat together the butter, brown sugar and Vanilla Paste until well blended.

Step 2: Sift the flour and Baking Powder on top and stir together to form a crumbly mix. Press half the mixture into the base of the prepared tin to make a smooth base. Prick the base all over with a fork and bake for 20 minutes until lightly golden and just firm.

Step 3: Whilst the base in baking, peel and core the apples, then chop into small chunks and place in a large bowl.  Add the blackberries and pour the lemon juice into the bowl. Toss the fruit in the lemon juice – this prevents the apples from browning. Sprinkle the corn flour and cinnamon over the fruit and mix through. 

Step 4: Once the base has baked, spoon the fruit mixture over the base and spread out evenly. Sprinkle the remaining crumble on top of the apple, making sure it retains the crumbly texture. Bake for 35-40 minutes until golden brown and firm to the touch. Leave to cool for 10 minutes then cut into 12 chunky squares. Leave in the tin to cool completely before carefully removing and placing on a board.

Step 5: To serve, dust lightly with icing sugar. Your cake is now ready to serve and enjoy!

1 serving = 81g

Nutritional Information for the recipe Apple and Blackberry Crumble Cake

Per Serving Per 100 g / ml
Energy 1369 kJ
327 kcal
1256 kJ
300 kcal
Fat 16.09 g 14.76 g
Carbohydrate 40.99 g 37.60 g
Protein 3.26 g 2.99 g

preparation

Preparation

Step 1: Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and line a deep 20cm (8inch) square cake tin. In a mixing bowl, beat together the butter, brown sugar and Vanilla Paste until well blended.

Step 2: Sift the flour and Baking Powder on top and stir together to form a crumbly mix. Press half the mixture into the base of the prepared tin to make a smooth base. Prick the base all over with a fork and bake for 20 minutes until lightly golden and just firm.

Step 3: Whilst the base in baking, peel and core the apples, then chop into small chunks and place in a large bowl.  Add the blackberries and pour the lemon juice into the bowl. Toss the fruit in the lemon juice – this prevents the apples from browning. Sprinkle the corn flour and cinnamon over the fruit and mix through. 

Step 4: Once the base has baked, spoon the fruit mixture over the base and spread out evenly. Sprinkle the remaining crumble on top of the apple, making sure it retains the crumbly texture. Bake for 35-40 minutes until golden brown and firm to the touch. Leave to cool for 10 minutes then cut into 12 chunky squares. Leave in the tin to cool completely before carefully removing and placing on a board.

Step 5: To serve, dust lightly with icing sugar. Your cake is now ready to serve and enjoy!

1 serving = 81g

Nutritional Information for the recipe Apple and Blackberry Crumble Cake

Per Serving Per 100 g / ml
Energy 1369 kJ
327 kcal
1256 kJ
300 kcal
Fat 16.09 g 14.76 g
Carbohydrate 40.99 g 37.60 g
Protein 3.26 g 2.99 g