Tuesday, 29 September 2020

Apple and Blackberry Crumble Cake

A delicious one-layer cake full of seasonal apples and blackberries!

I absolutely love my Nana's apple and blackberry crumble. She makes dozens every year if she can get her hands on some blackberries from her garden, and it's a dessert that is so simple and comforting. Speaking of which I've got one of her crumbles in my freezer and along with some custard that will go down quite nicely. I digress! I didn't want to recreate her crumble, so I did what I do best and made it into a cake. If you love a crumble, and you also love a bit of cake, you'll really appreciate this recipe. The sweet blackberries and the juicy apples are a cracking combination and that crumbly topping, well I could eat a bowl of that on its own!You can change the fruit in this cake if you prefer other berries or pears would make a lovely substitute. 

Check out my other dessert recipes for more inspiration!


Prep: 15 minutes
Cook: 50-55 minutes
Serves: 8


2 Gala apples cored, peeled and cubed
150g Blackberries
200g Applesauce 
125g Stork softened
125g Caster sugar
150g Self-raising flour
50g Ground almonds
Crumble topping
30g Plain flour
2 tbsp Oats
25g Caster sugar
1 tsp Cinnamon
30g chilled diced butter
25g Flaked almonds
Pinch of salt


✿Preheat the oven to 160℃ and line a springform 9 inch cake tin with baking paper. 
✿Make the crumble topping first. Put the diced cold butter, flour, sugar and cinnamon into a bowl and using your fingers, rub the butter into the flour to make a light breadcrumb texture. Add the oats and flaked almonds and mix together. ✿Keep in the fridge whilst you prepare the cake. 
✿In a large bowl, cream together the butter and sugar until combined. I did this with a wooden spoon, but you can use an electric mixer. Add the applesauce and a tbsp of the flour and mix together. It may start to curdle even with the flour but that's okay.
✿Mix in the rest of the flour, ground almonds and a pinch of salt.
✿Fold in the blackberries and apples and then spoon the mixture into the cake tin. Remove the crumble topping from the fridge and sprinkle evenly on top of the cake. 
✿Bake for about 50-55 minutes until it looks golden brown on top and a knife inserted comes out clean. Leave to cool in the cake tin before removing and slicing. Best served with heapings of vegan custard or a couple of scoops of vanilla ice cream. Enjoy!


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