Rasp­berry & Apple Crumble Cake

By • August 12, 2013 0 Comments

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Author Notes: Sharp rasp­ber­ries are per­fect here. The apple gives the sponge the dens­ity it needs to handle all the stuff on top, and who could ever com­plain about a sprink­ling of but­tery crumble?17years


Makes 12


  • 1 cooking apple
  • 7 tablespoons butter
  • 1 cup sugar
  • 1 egg
  • 2 cups self-raising flour
  • 1 cup raspberries


  • 2/3 cup flour
  • 4 tablespoons butter
  • 1/2 cup sugar
  1. Heat the oven to 160°C (320°F) and line a 8 × 12 inch cake or swiss roll tin.
  2. Slice and peel the apple, then place the pieces in a pan with enough water to pre­vent burn­ing. Heat gently.
  3. For the cake, beat together the but­ter and sugar. Add the egg with a little flour and beat again, then add the remain­ing flour and milk and beat to incor­por­ate. Mix in the well soften apples and turn out into tin.
  4. Dot with rasp­ber­ries then sprinkle with topping.
  5. Cook for 45 minutes and serve how­ever you want (as long as it’s with custard).

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