blackberry & apple crumble cake.

Blackberry & apple crumble cake

Course Cake, Dessert
Cuisine British
Keyword apple, blackberry
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 349kcal
Author Helen


  • 225 g blackberries (approx. 2¼ cups)
  • 1 medium bramley apple
  • 100 g margarine or butter (½ cup)
  • 100 g light brown sugar (approx. ½ cup)
  • 2 eggs
  • 200 g plain flour (approx. 1⅔ cups)
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 2-4 tbsp milk, non-dairy milk, juice or water (as required)

For the crumble

  • 25 g plain flour (approx. ¼ cup)
  • 25 g porridge oats (approx. ¼ cup)
  • 25 g margarine or butter (⅛ cup)
  • 25 g brown sugar (approx. ⅛ cup)
  • 25 g flaked almonds (approx. ⅓ cup)


  • Preheat the oven to 180°C (350°F). Line a 20cm (8 inch) loose-bottomed round cake tin with baking parchment.
  • Thoroughly wash the blackberries and pat dry on kitchen paper. Peel and core the apple, then cut the flesh into 1cm (½ inch) dice. Mix the fruit together and set aside.
  • Cream the margarine/butter and brown sugar together until fluffy. Beat in the eggs, then gently fold in the flour, baking powder and spice.
  • Beat in enough of the milk/juice/water to give a soft dropping consistency. Then stir in about two-thirds of the fruit.
  • Pour the mixture into the prepared cake tin, level the top, and scatter the remaining fruit over the batter.
  • To make the crumble, rub the flour and oats into the margarine/butter, then stir in the sugar and almonds. Scatter the mixture evenly over the cake.
  • Bake at 180°C (350°F) for around an hour, until a toothpick inserted in the cake comes out clean. Remove from the oven and allow to cool for a few minutes before removing from the tin and cooling on a wire rack.
  • Serve warm or cold.


Approx. per serving: 349 calories, 16g fat, 6g protein, 47g carbs