Rasp­berry & Apple Crumble Cake

Directions

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).