Apple and Blackberry Crumble Tray Bake

METHOD

1. Put the compote ingredients in a small pan over a medium low heat. Simmer semi-covered, stirring frequently, until the apple breaks down and you get a thick compote. This will take 8-10 minutes. Remove from the heat and leave to cool.
2. Heat the oven to 180C, 160C fan/gas 4 and grease and line a 20 x 30cm traybake tin with parchment paper.
3. To make the cake, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy.
4. Add the eggs, one at a time, whisking between each addition, then add the vanilla followed by the flour and mixed spice. Whisk briefly until just combined, then scrape into the prepared tin, smoothing over the top.
5. Using a teaspoon, add small dollops of the apple compote to the top of the cake batter. Use the tip of a skewer to swirl into the batter.
6. Put the flour and butter in a bowl for the crumble and rub together, with your fingertips, until it resembles breadcrumbs. Stir in the sugar and spices with a table knife. Keep the crumble quite loosely textured, a few big pieces are good.
7. Scatter the blackcurrants onto the cake batter and press them in lightly. Scatter over the crumble mixture.
8. Bake for 55 minutes to an hour, until golden and well risen. A skewer inserted into the middle should come out clean.
9. Cool in the tin for 10 minutes then transfer to a wire rack to cool a little more. Serve warm, with custard, or at room temperature with a cup of tea.
10. Keeps for approximately three days in an airtight container.