Apple and blackberry crumble cake

  • Prep: 30m
  • Cook: 35m
  • Serves: 9

Enjoy the taste of autumn with this deliciously easy bake.


  1. Preheat the oven to 160°C fan. Line a 20 x 20cm square cake tin with baking parchment (you can also use a 20cm round tin for a circular cake).
  2. Start by making the apple filling. Peel, core and chop the apples into small cubes, then place into a small saucepan. Add the sugar and water, cover with a lid and bring to a simmer. Allow to cook for 10-15 minutes until the apples are soft and resemble a chunky puree. Remove from the heat and allow to cool to room temperature.
  3. Cream together butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Add the flour and cinnamon, then beat until a smooth batter forms.
  4. To make the topping, place the light brown sugar, butter and flour into a small bowl. Use your fingers to rub the cubes of butter until the mixture is crumbly and only very small chunks of butter remain.
  5. Spoon the cake batter into the tin and spread out using a spatula, then spread the apple compote in an even layer over the top. Arrange the blackberries over the apple, then scatter the crumble mixture on top. Bake in the pre-heated oven for 35-40 minutes. A skewer should come out clean and the topping should be golden brown. Serve warm with custard for a proper autumnal treat.
  6. The cake will keep in an airtight container for up to 3 days.


All to be sourced organic where possible

  • For the cake:
  • 150g butter, softened
  • 150g caster sugar
  • 3 large eggs
  • 150g self-raising flour
  • ½ tsp ground cinnamon
  • For the filling:
  • 3 apples (I use Spartan apples, but any eating apple will work well)
  • 75ml water
  • 75g brown sugar
  • 100g blackberries
  • For the topping:
  • 75g light brown sugar
  • 50g butter, cold and cubed
  • 100g flour
Martha Collinson

Martha Collinson

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