Dessert - Mary berry apple crumble cake recipes

Author: Arthur Reppe  

This cake, jewelled with blueberries is equally at home as a dessert or teatime treat, the crunchy crumble top and creamy yoghurt and lemon sauce work together perfectly and is lower in fat than many alternatives. This Raspberry & Apple Crumble Cake has the perfect butter cake base, topped with berries and apple and sprinkled with a crunchy oat crumble.

Crumble cake recipe

Our apple and berry crumble cake recipe is so easy. It's a luxuriously moist and fruity apple crumble cake that's delicious served hot or cold!
Provided by: Jessica Dady
Total time: 65 minutes
Cook time: 35 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 10

Ingredients:

• 350g (12oz) self-raising flour
• 10ml (2tsp) ground cinnamon
• 175g (6oz) unsalted butter, chilled and diced
• 150g (5oz) caster sugar
• 2 medium eggs, beaten
• 2 large apples, peeled cored and diced
• 150g (5oz) blueberries
• 150g (5oz) blackberries
• 45ml (3tbsp) demerara sugar
• 75g (3oz) mixed chopped nuts

Nutrition:

• Calories: 510 Kcal

How to cook:

1. Preheat the oven to 190°C, 375°F, Gas 5. Place a baking sheet in the oven to heat up. Grease a 20cm x 24cm (8in x 91/2in) cake tin and line with baking parchment, allowing the edges of the parchment to hang over the side.
2. Sift the flour and cinnamon into a large bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Remove 175g (6oz) of the crumble mixture to another bowl and set aside.
3. Stir the caster sugar and beaten eggs into the larger amount of crumble to make a soft and slightly sticky dough. Press evenly into the base of the cake tin using floured hands. Scatter over the diced apple and berries.
4. Stir the demerara sugar and chopped nuts into the rest of the crumble mixture and spoon over the fruit, pressing down gently.
5. Bake on the hot baking sheet for 35-45 mins (covering loosely with foil after 20 mins) until the cake is golden brown. Leave to cool in the tin for 20 mins, then remove by gently lifting the parchment. Serve warm or cold.

Notes: Apple Crumble Cake: a quick and easy apple cake for teatime, Apple Crumble Cake Apple crumble cake is one of England's myriad of apple cakes: quick and easy to Mary Berry's Apple and Cinnamon Cake.

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mary berry apple crumble cake

Raspberry & Apple Crumble Cake

This Raspberry & Apple Crumble Cake has the perfect butter cake base, topped with berries and apple and sprinkled with a crunchy oat crumble. This really is the ultimate cake!
Provided by: Lucy - Bake Play Smile
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: cakes and cupcakes
Number of ingredients: 11

Ingredients:

• 250 g (1 cup) caster sugar
• 120 g butter (softened)
• 2 eggs
• 1 teaspoon vanilla extract
• 300 g (2 cups) self raising flour
• 820 g can pie apple (or any tinned apple slices)
• 150 g raspberries (frozen )
• 125 g (1 cup) plain flour
• 75 g (3/4 cup) rolled oats
• 100 g butter (softened )
• 80 g (1/3 cup) brown sugar

Nutrition:

• Calories: 443 kcal
• Carbohydrate: 69 g
• Protein: 6 g
• Fat: 17 g
• Saturated Fat: 10 g
• Cholesterol: 67 mg
• Sodium: 145 mg
• Fiber: 4 g
• Sugar: 35 g
• Serving Size: 1 serving

How to cook:

1. Conventional Method
2. Preheat oven to 180 degrees celsius (fan-forced).
3. Grease and line a 23cm spring-form cake tin with baking paper and set aside.
4. Cream the caster sugar and softened butter with beaters or a stand-mixer until pale and fluffy.
5. Add the eggs one at a time and beat until well combined.
6. Add the vanilla extract and beat until combined.
7. Sift in the self-raising flour and mix on low speed until just combined (do not over-beat).
8. Pour the cake batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).
9. Sprinkle over the frozen berries and add an even layer of the tinned apple. Set aside.
10. In a bowl, use your fingers to rub the plain flour, rolled oats, butter and sugar together until they resemble crumbs. Sprinkle the crumbs over the cake.
11. Cook in the oven for 60 minutes or until a skewer inserted into the middle comes out clean (it may take a bit longer than 60 minutes depending on your oven).
12. Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely. Serve warm or cold.
13. Thermomix Method
14. Preheat oven to 180 degrees celsius (fan-forced).
15. Grease and line a 23cm spring-form cake tin with baking paper and set aside.
16. Place the caster sugar, butter, eggs and vanilla extract into the TM bowl and mix for 80 seconds on Speed 4.
17. Add the self-raising flour and mix for 60 seconds on Interval Speed, Knead.
18. Pour the cake batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).
19. Sprinkle over the frozen berries and add an even layer of the tinned apple. Set aside.
20. Place the plain flour, soften butter and brown sugar into the TM bowl. Mix for 10 seconds on Speed 7.
21. Add the rolled oats and mix for 5 seconds on Reverse, Speed 7. Sprinkle the crumbs over the cake.
22. Cook in the oven for 60 minutes or until a skewer inserted into the middle comes out clean (it may take a bit longer than 60 minutes depending on your oven).
23. Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely. Serve warm or cold.

Notes: Mary Berry special: Plum and apple crumble with a crunchy topping, Mary Berry special: Plum and apple crumble with a crunchy topping. My shortbread mix makes a buttery crumble topping with extra crunch. If preparation time is

No Grumble Blueberry & Apple Crumble Cake

This cake, jewelled with blueberries is equally at home as a dessert or teatime treat, the crunchy crumble top and creamy yoghurt and lemon sauce work together perfectly and is lower in fat than many alternatives.
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 10 servings
Number of ingredients: 1

Ingredients:

• "100g plain flour","50g butter, cubed","50g light brown muscovado sugar","1/2 tsp ground cinnamon","250g BerryWorld blueberries","150g butter, softened","150g caster sugar","3 free range eggs","4 tbsps natural yoghurt","zest of 1⁄2 lemon","1 tsp vanilla essence","1 Pink Lady apple, cored and cut into small cubes","250g self raising flour","1 tsp baking powder","400g Low fat Greek style natural yoghurt","100g BerryWorld Blueberries","zest of 1⁄2 Lemon",

Nutrition:

• Calories: 559 kcal
• Fat: 24.1 g
• Saturated Fat: 40 g
• Sodium: 0.4 g
• Sugar: 37 g

How to cook:

1. Preheat oven 200c/180c fan/gas mark 4. Grease and line a 20cm loose bottomed round cake tin.First make the crumble topping by placing the flour into a large bowl, rub in the butter until it resembles coarse breadcrumbs, stir in the sugar and cinnamon, put to one side.Make the cake by first washing and drying the blueberries, sprinkle with a dusting of flour to stop them sinking.Cream the butter and sugar until light and fluffy, beat the eggs together and add a little at a time continuing to beat, fold in the yoghurt, lemon zest, vanilla essence, apple cubes, 3⁄4 of the blueberries, flour and baking powder.Spoon the mixture into the prepared tin and smooth the top. Sprinkle over the crumble topping and sprinkle over the remaining blueberries, pushing down a little.Bake for 1 - 11⁄4hrs until golden and a skewer inserted into the middle comes out clean.Leave to cool a little in the tin then remove to a wire rack and cool completely.Mix together the yoghurt, lemon zest and blueberries and serve with generous slices of the cake.

Notes: No Grumble Blueberry & Apple Crumble Cake recipe, No Grumble Blueberry & Apple Crumble Cake · Preheat oven 200c/180c fan/gas mark 4. · First make the crumble topping by placing the flour into a large bowl, rub in

Raspberry & apple crumble squares

A brilliant combination of two great puddings - sponge and crumble - try reader Bridie Bannon's fruity traybake
Provided by: Good Food team
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 16 servings
Cuisine: British
Number of ingredients: 11

Ingredients:

• 1 Bramley apple , peeled and diced
• 100g butter , softened
• 175g golden caster sugar
• 1 egg
• 280g self-raising flour
• 125ml milk
• 200g raspberries
• 50g butter , diced
• 85g self-raising flour
• 100g golden caster sugar
• zest 1 lemon

Nutrition:

• Calories: 230 calories
• Fat: 9 grams fat
• Saturated Fat: 5 grams saturated fat
• Carbohydrate: 37 grams carbohydrates
• Sugar: 21 grams sugar
• Fiber: 1 grams fiber
• Protein: 3 grams protein
• Sodium: 0.35 milligram of sodium

How to cook:

1. Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
2. Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
3. Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.

Notes: Mary Berry's apple cake recipe, Mary Berry's ultimate apple cake – a Victoria sponge with grated apple – has taken the world by storm. Fill it with lemon curd and cream.