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for when you have less time to spend in the kitchen.
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Apple & Blackberry Crumble Tray Bake

This autumnal bake, with a spiced apple compote and fresh blackberries, is the perfect way to celebrate the season. Spelt flour gives a lovely nuttiness to the crumble topping and adds a buttery shortbread flavour and texture to the cake.

Preparation method

Preparation Time: 40 minutes + 20 minutes cooling

Cooking Time: 1 hour 10 minutes

• 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.
• Heat the oven to 180C, 160C fan/gas 4 and grease and line a 20 x 30cm traybake tin with parchment paper.
• To make the cake, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy.
• 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.
• 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.
• 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.
• Scatter the blackcurrants onto the cake batter and press them in lightly. Scatter over the crumble mixture.
• Bake for 55 minutes to an hour, until golden and well risen. A skewer inserted into the middle should come out clean.
• 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.
• Keeps for approximately three days in an airtight container.
 

what you will need

Compote

Cooking apple (peeled, cored and chopped) 1
Eating apple (peeled, cored and chopped) 1
Golden caster sugar 2 tbsp
Ground cinnamon ½ tsp
Ground nutmeg Pinch
Lemon juice 1 tbsp
Water 2 tbsp

Cake

Salted Butter (softened) 200g, plus more for the tin
Golden caster sugar 200g
Eggs (medium) 4
Vanilla bean paste 1 tsp
Marriage’s Organic Self Raising Flour 200g
Mixed spice ½ tsp
Blackberries 150g

Crumble

Marriage’s Light Spelt Flour 150g
Salted butter (cold, cubed) 125g
Golden caster sugar 75g
Mixed spice Pinch
Ground cinnamon Pinch

You’ll also need

Small pan
Spatula
Mixing bowl
Electric whisk
20 x 30cm traybake tin
Skewer
Cooling rack
Parchment paper
 

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